
This creamy sweet potato chickpea curry is hearty, gently spiced, and naturally plant-based. Roasted sweet potatoes add caramelized sweetness, while coconut milk turns the sauce rich and comforting.
Preheat the oven to 180°C. Peel the sweet potatoes and cut them into bite-size cubes. Toss with 1 tbsp olive oil, 1/2 tsp salt, and black pepper, then spread on a baking tray and roast for about 20 minutes, or until tender and lightly browned.

While the sweet potatoes roast, prepare your serving base, such as rice, couscous, quinoa, or steamed broccoli. Peel and finely chop the onion.



Heat the remaining 1 tbsp olive oil in a deep pan or wok over medium heat. Add the onion and cook for 5-7 minutes, stirring often, until soft and translucent.


Stir in the curry powder and garam masala for 30 seconds to bloom the spices. Pour in the coconut milk, including any thick cream from the can, and mix until smooth.
Add the cooked chickpeas and roasted sweet potatoes. Simmer for 8-10 minutes, stirring occasionally, until the curry is hot and the sauce has slightly thickened. Taste and adjust the salt and pepper.
If you prefer a thicker sauce, stir the cornstarch with 2 tbsp cold water to make a slurry, then add it to the pan and simmer for 1-2 minutes. Serve warm with your chosen side.
Use full-fat coconut milk for the creamiest curry. For extra flavor, add minced garlic or ginger with the onion, or finish with lime juice and fresh cilantro. Leftovers keep well in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water if the sauce thickens.





