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Overhead view of a bowl of sweet potato and chickpea curry topped with peanuts and over rice.

Sweet Potato Chickpea Curry

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  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Main Dish
  • Cuisine: American
  • Diet: Vegan


This Thai-inspired creamy chickpea curry is a comforting weeknight meal, featuring protein-packed chickpeas in a creamy coconut curry base served over delicious garlic rice. Adding a squeeze of lime, crunchy peanuts, and a little sweetness results in a delicious vegetarian curry.


For the Garlic Rice

  • 2 cloves garlic, minced (6 g)
  • ½ tbsp olive or coconut oil (7 mL)
  • 1 cup rinsed jasmine rice (142 g)
  • 1 ¼ cups water

For the Curry

  • 1 tbsp olive or coconut oil (15 mL)
  • 1 15 oz can chickpeas (including liquid)
  • 1 medium shallot, minced (50 g)
  • 3 cups peeled and cubed sweet potato (510 g)
  • 2 bell peppers, chopped (160 g)
  • ½ tsp brown sugar, coconut sugar or maple syrup 
  • ½ cup water (125 mL)
  • ⅔ cup coconut milk (160 m)
  • 2 tbsp red or yellow curry paste (30 g)
  • 1 tsp chili flakes
  • 1 tsp ground coriander
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp cinnamon
  • ⅛ tsp cayenne
  • salt and pepper, to taste

For Serving

  • 4 tbsp chopped peanuts (28 g)
  • 1 lime


  1. To prepare the rice, mince the garlic and add it to a medium saucepan with ½ tbsp olive, avocado or coconut oil. Cook it for 30 seconds, stirring often, until fragrant.
  2. Add the rice to the garlic and cook for 1 minute, stirring often until toasted. Add 1 ¼ cups water and bring to a boil. Reduce the heat to low, cover and cook for 12-14 minutes until the rice is tender. 
  3. While the rice is cooking, chop the sweet potato, shallow and bell pepper.
  4. Once the rice is done, remove from the heat and leave covered for 5 minutes. Remove the lid and fluff with a fork.
  5. Heat 1 tbsp olive, avocado or coconut oil in a large pot that has a lid over medium heat. Add the shallots and cook for 2-3 minutes, stirring often until softened. 
  6. Add the sweet potato, peppers, spices and curry paste and cook for 1 minute, stirring often, to toast the spices.
  7. Add the coconut milk, chickpeas including the liquid from the can, sugar, salt and water. Bring the mixture to a boil then reduce heat, cover and cook for 7-8 minutes. Remove the lid and cook for another 5-6 minutes until the sweet potatoes are tender and the curry has thickened. Season with salt and pepper, if needed.
  8. While the curry is cooking, add the chopped peanuts to a dry skillet and toast over medium heat for 4-5 minutes until golden brown. Take care not to burn them because it can happen quickly!
  9. Serve the curry over the rice and topped with a squeeze of lime and the toasted peanuts. Enjoy!


Original recipe by Chef’s Plate.

Storing: Let cool then store in a sealed container in the fridge for up to 5 days or freeze in a freezer-safe container for up to 3 months. Reheat as needed on the stovetop or in the microwave. Curry and rice can be stored mixed or separately.

For a lower-calorie and low-fat recipe, swap the oil for water or vegetable broth and use light coconut milk. This will reduce the fat content per serving by half.


  • Serving Size: 1/4 of recipe
  • Calories: 579
  • Sugar: 10 g
  • Sodium: 555 mg
  • Fat: 20 g
  • Carbohydrates: 87 g
  • Fiber: 12 g
  • Protein: 15 g