Süßkartoffel Curry mit Kichererbsen Rezept

This delicious sweet potato curry with chickpeas recipe is super simple to make. It’s naturally gluten-free and vegan, and it’s simmered with creamy coconut curry flavors and brightened up with a squeeze of fresh lime juice. It’s the perfect healthy meal, served with whole grain rice and/or naan bread!

I have made countless versions of this recipe. Sometimes with a mix of regular potato and sweet potatoes, sometimes with the addition of turkey breast (super yum!), sometimes with fresh tomatoes, sometimes with canned tomatoes. The thing I love about it the most is that it makes terrific leftovers (or weekday meal planning) and it easily adaptable. Especially since it is using an all-in-one my version all-in-one golden curry spice. No more worrying whether you have countless spices on hand to make a tasty curry!

Sweet Potato Curry with Chickpeas Elle Herbs Golden Curry Gewürz

Golden curry spice mix

There are 12 spices in total — yes 12! All of which play an important role creating a balanced curry flavor. One that has just enough heat, without being overbearing and none the while unleashes the layers of warm flavours in every bite. If you love curries, I urge you to be generous with the spice. It’s a flavor bomb!

Tips for making Sweet Potato Curry

One of the biggest tips I have for making this sweet potato curry recipe is to make sure that all your sweet potato pieces are the same. I like to cut them into 2,5cm pieces (or thereabouts) so that they cook evenly and aren’t too big. Somewhere between not too big and not too small is good. We want to avoid half uncooked pieces. And if they are too small, they could become easily overcooked and mushy.

Sweet Potato Curry with Chickpeas

Easy, peasy. As it should be.

This is a simple curry recipe, one I hope will inspire you to experience yourself and try different combinations of vegetables. If you are packing in extra vegetables or adding sautéed turkey or chicken breast, you can increase the amount for coconut milk to a 400 ml can for even more creamy coconut flavours. This quick, easy, flavor-packed meal is easy to customize with whatever you have on hand. And, bonus, it also makes for fantastic leftovers the next day.
This easy sweet potato curry with chickpeas and spinach makes the perfect healthy, plat-based meal. It is the perfect blend of flavours and is excellent as leftovers! Elle Herbs Golden Curry Gewürz

Looking for other curry recipe inspiration?

Try one of these delicious recipes:

Süßkartoffel Curry mit Kichererbsen Rezept
5 from 1 vote

Sweet Potato Curry with Chickpeas

This easy sweet potato curry with chickpeas and spinach makes the perfect healthy, plat-based meal. It is the perfect blend of flavours and is excellent as leftovers!
Course Main Course
Category vegan
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Calories 253 kcal
Autor Elle


  • 1 tablespoon virgin coconut oil
  • 2 small yellow onions, finely diced
  • 2 large garlic cloves, minced
  • 1 tablespoon fresh ginger, peeled and grated
  • 1/2 tablespoon tomato paste
  • 300 g fresh tomatoes, diced
  • sea salt and freshly ground black pepper, to taste
  • 1 large sweet potato, peeled and cubed into 2,5 cm pieces (ca. 400 g)
  • 2 teaspoons golden curry spice mix
  • 60 ml vegetable broth, plus more if needed
  • 200 ml can organic coconut milk
  • 1 x 400 g can organic chickpeas, drained and rinsed
  • 100 g baby spinach
  • Lime wedges, for serving

To serve:

  • Steamed whole grain basmati or other grain of choice
  • Naan or roti bread


  1. In a large, deep skillet or wok, heat the coconut oil over medium heat.
  2. Add the onions and cook for 5-7 minutes, until soft. Add the garlic, ginger and cook stirring for 1 minute. Add the tomato paste and cook stirring for 1-2 minutes. Add the chopped tomatoes and season with salt and pepper. Cook until juices of the tomatoes are naturally released, another 8-10 minutes.
  3. Add the sweet potatoes and golden curry spice and stir for about 30 seconds in the heat, until the spices become fragrant.
  4. Add the broth and coconut milk and stir again. Bring the curry to a simmer, and then reduce the heat slightly so that the mixture continues to cook at a light simmer. Cover partially with a lid, and cook for about 30 minutes, stirring occasionally, until the sweet potatoes are fork-tender. Add a little more broth, if needed.
  5. Stir in the chickpeas. Simmer until heated through, then add the spinach and cook for another 1-2 minutes until wilted. Taste the curry and adjust seasoning, if desired.
  6. Divide among bowls with a serving of rice. Serve with lime wedges and fresh cilantro to garnish. Enjoy!


Depending on preference, feel free to add more golden curry spice.

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