Vegetarian Sweet Potato and Chickpea Curry Recipe -
Vegetarian Sweet Potato and Chickpea Curry Recipe
  • READY IN 30 mins

Vegetarian Sweet Potato and Chickpea Curry

Recipe by  

"With a few produce staples and some pantry ingredients, you can cook up this pleasantly spiced curry any day of the week. Serve it over cooked rice or noodles or with Naan, the lovely Indian flatbread."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. In a pot, melt butter over medium heat. Add garlic, curry powder and ginger and saute for 30 sec or until softened. Add carrots, sweet potato and red pepper and saute for about 5 min or until carrots start to soften.
  2. Stir in broth and 1/2 tsp (1 ml) salt. Increase heat to high and bring to a boil, stirring often. Reduce heat to medium-low, cover and simmer for 10 min or until vegetables are almost tender.
  3. Whisk flour into cream and stir into pan with chickpeas and green peas. Simmer, stirring, for about 3 min or until sauce has thickened and peas are hot. Season to taste with salt. Serve topped with yogurt and with lime wedges to squeeze over top.
Kitchen-Friendly View


  • Leftovers of this curry taste great. Let any leftovers cool, transfer to an airtight container and refrigerate for up to 2 days. Reheat, adding a little more cream or broth, over medium heat in a saucepan or on Medium-High (70%) power in the mircrowave.
  • For the Adventurous: Increase the curry powder to 4 tsp (20 ml) and add 1 minced hot pepper or 1/4 to 1/2 tsp (1 to 2 ml) cayenne pepper with the sweet potatoes. Sprinkle each serving with chopped fresh cilantro.

Reviews More Reviews

Most Helpful Positive Review
Aug 15, 2013

I really enjoyed this dish! I used coconut milk instead of both the cream and vegetable stock and am very glad I did, it would have been very bland without it. Also I would recommend not putting the spices in with the garlic and butter, because they just clump and stick to the pan and don't get stirred in as well.

Most Helpful Critical Review
Jan 18, 2015

My husband loved it. I was a little weirded out by adding the flour to the cream. It tasted ok. I will probably make it again, with my own variations.


11 Ratings

Nov 30, 2014

Really enjoyed this recipe! Followed advice read on a previous review and omitted the broth and cream, and in place used 1 can of coconut milk. Also used fresh ginger in place of dried ground ginger. No leftovers!

Nov 25, 2014

Great recipe and perfect for weeknights since it is ready in 30 minutes. I added the spices with the broth to keep them from clumping and burning. The last minute or so of cooking, I added fresh baby spinach. Turned out great and there were no leftovers.

May 28, 2014

This dish is amazing! Everyone enjoyed it and ate it again the next day; including my toddlers! We added garden fresh broccoli and tofu. This will become a regular in our household! We made it a little saucier with more broth and put it over rice.

May 18, 2014

Excellent flavor, an easy satisfying dish. I added 2/3 cup of cream, 1/3 cup milk instead of the whole cup of cream.

Mar 05, 2013

loved the dish! definitely going to be a regular meal in our house.

Jun 30, 2015

Loved this! Used the coconut milk and a little broth. Green beans instead of peas, fresh ginger. Sprinkled a little coconut on top and golden raisins. Yum!


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  • Calories
  • 465 kcal
  • 23%
  • Carbohydrates
  • 75.5 g
  • 24%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 13.5 g
  • 54%
  • Protein
  • 15.3 g
  • 31%
  • Sodium
  • 649 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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