Sweet Potato Curry

Sweet Potato Curry with chickpeas is vegetarian and naturally gluten and dairy free. It’s incredibly satisfying that you won’t miss the meat!

sweet potato curry
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  • 2 tablespoons extra virgin organic coconut oil, such as Barlean’s
  • 4 cloves garlic, minced
  • 1 Spanish onion, chopped
  • 2 tablespoons grated ginger
  • 1 jalapeno chili, seeded and minced
  • 1 organic red bell pepper, chopped
  • 3 stalks of celery, chopped
  • 2 tablespoons curry powder, from S & B Oriental
  • Unrefined sea salt and black pepper, to taste
  • 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 can 15 ounces diced tomatoes, drained
  • 1 can 15 ounces full-fat coconut milk
  • 1 cup vegetable broth
  • 1 can 15 ounces chickpeas, rinsed and drained
  • 1 cup organic frozen petite peas


  1. In a heavy saucepan, heat the oil over medium-low heat. Add the garlic, onion, ginger, jalapeno, red pepper and celery and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
  2. Stir in the curry powder and cook, stirring constantly, until fragrant, about 30 seconds. Season with salt and pepper to taste.
  3. Add the sweet potatoes, diced tomatoes, coconut milk, broth and chickpeas to the saucepan. Raise the heat to medium-high, bring just to a boil, reduce the heat, and simmer, uncovered, until the sweet potato is tender, about 10 minutes. Add the peas and cook until heated through. Serve warm over steamed black or short grain brown rice.

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When refrigerated, leftovers thicken considerably. To reheat, just add a little bit of vegetable broth before re-warming

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