This sweet potato chickpea kale curry is a recipe that is budget-friendly, vegan-friendly, ideal for meal prep, and full of healthy nutrients.
There are no complications because this is all cooked in one saucepan and goes well with rice or flatbread.
What Is Sweet Potato Chickpea Curry?
The sweet potato chickpea curry is a one-pot recipe that is ideal for vegans or anyone looking for a comforting budget-friendly meal.
One-pot recipes are very convenient for home cooking and are easy to follow which is why you should not be alarmed by the long list of ingredients.
This is a classic example of making the most of the ingredients you have stored at home and when I have leftover sweet potatoes, this is my go-to meal prep recipe.
It is great for the winter months because you can really taste the spices in this recipe and it is certainly a comforting curry to eat at lunch at work or in the evenings.
The only downside is that if you are looking for high protein and low-carb for your meal prep, this recipe does not cut it.
However, this recipe is enough for five meal preps and they were filling, but because it lacks protein, I find myself having to eat a protein snack in the afternoon or compensate that for a high protein dinner.
Other Sweet Potato Curry Recipe Ingredients
There is a long list of ingredients for this recipe but it is not as complicated as you might suspect because it is a one-pot recipe that has various stages; after adding the sweet potato, chickpeas, tomatoes, and coconut milk to the spices, you can let it simmer on low heat and leave it be.
There are many variations to a sweet potato curry and you can be innovative with this recipe, especially if you want to add extra protein. For example, in recent recipes, I have experimented using peanut butter which works well.
In case you are wondering, here are some variations:
- Coconut Oil: I find coconut oil works best for this recipe but you can use vegetable oil.
- Ginger and Garlic: I use ginger and garlic pasta most times, but for this recipe, you can use fresh garlic and ginger, which works well with the curry.
- Chopped Tomatoes: Either use canned tomatoes, which is quicker, or fresh chopped tomatoes.
- Milk: Coconut milk is the best option, but I use light coconut milk for macro-friendly purposes, however, you can use other milk. Or if you want to completely avoid milk, you can use vegetable stock.
- Kale or Spinach: Either kale or spinach is great to finish off this curry, and it is a great way to use a whole bag for the week.
- Peanut Butter: For extra protein, add a tablespoon (or two) of peanut butter, and this gives it a delicious taste!
- Broccoli: I have tried broccoli with this recipe, and I have to admit, I felt it ruined the dish. However, I might have put in too much. So if you add less, it should be fine.
- Curry Powder: Using curry powder can save time instead of adding the other spices.
Sweet Potato Chickpea Curry Recipe
- 400 g (14.1 oz) sweet potatoes
- 400 g (14.1 oz) canned chickpeas
- 400 g (14.1 oz) chopped tomatoes
- 400 g (1.7 cups) coconut milk
- 1 tbsp coconut oil
- 1 large onion
- 3 garlic cloves
- 1 tbsp ginger
- 200 g (2.9 cups) kale
- 2 green chili
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp smoked paprika powder
- 1 tsp dried oregano
- 1 tbsp lemon juice
- Fully peel the sweet potatoes, lay them flat and slice in half (you will now have two pieces).
- Take half of the chopped sweet potato and stand up-ways, and slice through the middle (you will now have four pieces).
- Lay flat, and slice vertically and then horizontally to create sweet potato cubes.
- In a large saucepan, add the cumin seeds first, and toast them for 3 minutes on medium-high heat to bring out the flavour by tossing them every 30 seconds. After, add the coconut oil and onions, and cook for 3-5 minutes, or until translucent.
- Add the garlic and green chilli, and continue to stir for 2 minutes. After, add the turmeric, coriander, smoked paprika, ginger and dried oregano. Continue to stir for another minute.
- Add the sweet potato cubes, chickpeas, tomatoes and coconut milk. Also season with salt and black pepper. Stir to combine, and turn the heat down to medium, cover for 25-30 minutes, or until the sweet potatoes are soft.
- Add the bag of kale and cover for another 5 minutes, or until the kale has fully cooked.
- Add slices of lemon or lime to keep to garnish (this is amazing for meal prep) and serve with your favorite side dish.
- For meal prep purposes, store in an air-tight container and consume within 4-5 days. Or you can freeze up to a month.
Data source: USDA
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