A quick and easy, soy-free, gluten-free, 6-ingredient Thai Vegan Sweet Potato and Chickpea Curry for a meatless Monday full of flavor and nutrition! 30 minutes is all it takes to make this deliciousness!
If you’ve been following along for a while you might have noticed that I have a slight obsession with Thai curries. They are quick to make, include loads of healthy ingredients and taste absolutely amazing!
I have both, vegan curries and omnivore curries on the blog and I simply cannot pick my favorite. This Vegan Chickpea Spinach Curry for example, because chickpeas rock! And this Thai Chicken Cauliflower Curry for all the chicken lovers amongst us.
5 reasons to love Vegan Sweet Potato and Chickpea Curry
- it is a soy-free and gluten-free protein-rich bowl of deliciousness: thank you chickpeas.
- the creamy Thai red curry sauce is full of flavor and has the exact right amount of spice: coconut milk you rock!
- it contains a vegetable so sweet it could be mistaken for fruit: I love you sweet potato!
- you only really need 6 ingredients to make it taste delicious. No need to run to the store if you don’t have coriander or chilli.
- the curry freezes well, so you can cook a double batch and freeze for another night with less than 30 minutes time to prepare food ;)
Tips and tricks to make the perfect Sweet Potato and Chickpea Curry
You absolutely have to make sure the sweet potato is submerged in the coconut curry sauce at all times. If parts of the sweet potato are not covered in liquid, they will not cook through.
If your pan is shaped in a way that doesn’t allow the sweet potato cubes to be submerged, put on a lid to cook for about 10-15 minutes covered, and THEN remove the lid for the sauce to start reducing and become creamy.
Sweet Potato Chickpea Curry is all about the creamy curry sauce. The longer it cooks uncovered, the creamier it will become.
What chickpeas are best for curries
This Sweet Potato and Chickpea Curry cooks for only 20 minutes so you cannot use dried chickpeas here, even if you soaked them overnight. They will not cook through in such a short time.
You can use canned chickpeas or homecooked. I love cooking my chickpeas in the Instant Pot. I soak them 12 hours overnight, drain and rinse. Add to the Instant Pot, cover with water about an inch higher than the legumes. Set to 22 minutes on high pressure and let pressure release naturally.
Alternatively, you can cook in your slow-cooker or a regular pot. Make sure they are completely cooked through.
I like cooking big batches of chickpeas and then freeze them in 2-cup portions in silicone freezer bags to have on hand for whenever I need.
You can actually add frozen chickpeas to your curry and boil for about 5-10 minutes and they’ll be defrosted, hot, and delicious.
Vegan Sweet Potato and Chickpea Curry
- Heat a large saucepan over medium heat.
- Peel and finely chop onion and peel and crush garlic.
- Peel sweet potato and cut into about 3/4" (2cm) cubes, the bigger the cubes the longer they take to cook. Make sure they are no bigger than 3/4".
- Once hot, add a splash of flavorless oil to the pan and then add chopped onion and garlic. Sauté until onion is translucent.
- (If serving over freshly steamed rice, now is a good time to start preparing that)
- Add curry paste and mix well.
- Add coconut milk, sweet potato and chickpeas and stir well. Make sure all sweet potato cubes are well submerged in liquid so they cook fast.
- Bring to the boil and once boiling reduce heat to constant simmer (medium low).
- Let simmer uncovered until sweet potato is cooked through and sauce has thickened (20-30 minutes), stirring mid through and making sure again all sweet potato pieces are submerged in liquid at all times.
- Salt and pepper to taste if necessary, then serve over steamed white rice, sprinkle with fresh chopped coriander and a little bit of chopped chilli for extra spice.