• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Rhian's Recipes

  • About
    • Work With Me
  • Recipes
  • Healthy Meal Plan
  • Cookbook
  • Shop
  • Blogging Tips
  • Subscribe
  • Navigation Menu: Social Icons

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Recipes / Lunch & Dinner / Chickpea Sweet Potato Peanut Curry (Vegan + GF)

Chickpea Sweet Potato Peanut Curry (Vegan + GF)

Last updated - February 17, 2019; Published - April 13, 2017 By Rhian Williams 15 Comments

Pin2K
Share148
Tweet
Reddit
Yum8
2K Shares
Jump to Recipe Jump to Video Print Recipe

This Chickpea Sweet Potato Peanut Curry is unbelievably easy to make, comforting, and conveniently happens to be really healthy too!

Chickpea Sweet Potato Peanut Curry (Vegan + GF)

I’d seen lots of different recipes for peanut soups, stews and curries online and was really excited to try them out because peanuts in savoury dishes are amazing (hello, tofu satay) and I just love all types of curry.

Also I’ve had some readers asking for easy and flavourful one-pot dishes, so I thought this curry would prove to be a tasty solution.

Normally when I make curries I add tons of different spices and hope for the best – kind of like a ‘spray and pray’ situation.

So, when I realised that this particular curry would only require a few spices, I became a little nervous as to whether it would taste ok. I was also a bit worried that the peanut butter might be too overwhelmingly sweet or cloying…

Chickpea Sweet Potato Peanut Curry (Vegan + GF)

But, I was, happily wrong. This curry is much easier than the ones I’m used to making, because it requires so few spices.

And the peanut butter is perfectly balanced by the hum of garlic and ginger, subtle spice of the cumin, fragrant coriander, and the acidity of the tomatoes.

I believe this curry usually uses chicken, but I went for chickpeas – their meaty texture really shines enveloped in the rich, creamy, slightly sweet sauce. Sweet potatoes add substance and acts almost as sponges to soak up all the delicious flavours.

I believe this type of curry traditionally uses collard greens (aka spring greens), but I didn’t have any on hand so I went for spinach, but I’m sure other leafy greens such as kale would also work well. I also added red peppers for little bursts of colour.

Chickpea Sweet Potato Peanut Curry (Vegan + GF)

I know I’ve said this already, but this curry is honestly unbelievably easy to make, so it’s perfect for a quick weeknight dinner (and leftovers are a dream), but it’s also special enough to serve to guests when hosting!

This curry is especially yummy served with a fruity salad, as the sweetness of the fruit really cuts through the richness of the peanut butter.

I served it with this papaya lime mint salad, but I think it would work equally well with a simple mango salad too!

I hope you’ll love this Chickpea Sweet Potato Peanut Curry! Looking for more great curries? You might like my:

  • Japanese Curry
  • Tofu Satay Curry
  • Thai Green Curry Rice

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

You can watch a 50-second video for how to make this curry here:

Chickpea Sweet Potato Peanut Curry (Vegan + GF)

Chickpea Sweet Potato Peanut Curry (Vegan + GF)

This Chickpea Sweet Potato Peanut Curry is unbelievably easy to make, comforting, and conveniently happens to be really healthy too!
4.1 from 10 votes
Print Pin Rate
Course: Main Course
Cuisine: African
Keyword: african peanut stew, peanut curry, sweet potato chickpea curry
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 548kcal

Ingredients

  • 1 tablespoon coconut oil (or vegetable or rapeseed oil)
  • 1 onion, diced
  • 1 cm (1/2 inch) ginger, minced
  • 2 garlic cloves, minced
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • Pinch cayenne chilli pepper, to taste
  • 1 red pepper, diced
  • 400 g (14oz) tin of chickpeas, drained and rinsed
  • 2 medium-sized sweet potatoes, peeled and diced
  • 200 g (7oz) spinach (or sub collard greens, kale etc)
  • 1 vegetable stock cube (ensure gluten-free if necessary)
  • Handful of fresh coriander (cilantro), roughly chopped
  • 200 ml (4/5 cup) tinned tomatoes
  • 1 heaped tablespoon smooth peanut butter
  • Salt + pepper, to taste

To serve:

  • Cooked brown or white rice
  • Roasted peanuts, roughly chopped
  • Fresh coriander (cilantro), roughly chopped

Instructions

  • Heat up the oil in a large saucepan
  • Once hot, add onion, ginger and garlic, and fry for around 10 minutes until soft
  • Add paprika, cumin and chilli, and fry for a couple of minutes until fragrant
  • Add peppers, chickpeas, sweet potatoes, spinach, stock cube and coriander with enough water to roughly cover
  • Bring to the boil and simmer on a low heat for around 10 minutes, until sweet potatoes have partly softened
  • Add tinned tomatoes and peanut butter and continue to cook for another 10 minutes
  • Taste and add salt + pepper to taste
  • Serve alongside rice, and scatter over chopped peanuts and fresh coriander
  • Leftovers are delicious reheated and freeze well

Video

Notes

Adapted from Cookie and Kate
Nutrition Facts
Chickpea Sweet Potato Peanut Curry (Vegan + GF)
Amount Per Serving
Calories 548
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of these films, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.

 

 

Pin2K
Share148
Tweet
Reddit
Yum8
2K Shares

Filed Under: Lunch & Dinner, Recipes Tagged With: chickpeas, curry, dairy-free, gluten-free, peanut butter, refined sugar free, sweet potato, vegan, winter

Previous Post: « Vegan Drinks In Japan
Next Post: Gluten-Free Vegan Fluffy Pancakes »

Reader Interactions

Comments

  1. Remedios Garcia Bonilla

    April 15, 2017 at 9:56 am

    Thanks Rhian. Can I do this in the slow cooker?
    Reme

    Reply
    • Rhian Williams

      April 15, 2017 at 10:37 am

      Hello Reme! Yes that would work 🙂 thank you! Rhian

  2. Remedios Garcia Bonilla

    April 16, 2017 at 5:49 pm

    Thanks!

    Reply
  3. Brian

    January 28, 2018 at 1:56 am

    Good recipe. Instead of water I used a can of coconut milk which made the curry nice and creamy. I also used 2 regular Maggi cubes.

    Reply
    • Rhian Williams

      January 28, 2018 at 1:29 pm

      Lovely, thanks for sharing! Glad you liked it and good to know about the substitutions!

  4. John.

    January 31, 2018 at 9:37 am

    Thanks Rhian. I’m very much a novice regarding curries (had only ever eaten curry once before, and never cooked it) but I thought I’d give this a try, and it was very nice. That’s about all I can say about it 🙂

    Reply
    • Rhian Williams

      January 31, 2018 at 2:32 pm

      So happy to hear that, thank you so much!

  5. Anonymous

    February 14, 2018 at 1:27 pm

    Made this tonight but upped the spices in the recipe a bit as I’m a spice freak. It was sooooo yum and my kitchen smells amazing.

    Reply
    • Rhian Williams

      February 14, 2018 at 2:31 pm

      Yay, thank you so much, glad you liked it!

  6. Anonymous

    March 18, 2018 at 9:30 pm

    This is a delicious curry Rhian, keep the vegan curries coming!

    Reply
    • Rhian Williams

      March 18, 2018 at 10:00 pm

      Yay I love curry, thank you!

  7. Sammy

    April 30, 2018 at 10:52 pm

    Made this for my family tonight and everyone loved it!

    Reply
    • Rhian Williams

      April 30, 2018 at 11:06 pm

      Thank you!

  8. Maria

    September 11, 2018 at 3:55 pm

    Just finished cooking this curry. It’s really good. I didn’t have spinach so I used kale. Didn’t have any red peppers so I left them out and I’m really looking forward to eating it tonight! Thanks Rhian, you’re the best!

    Reply
    • Rhian Williams

      September 11, 2018 at 3:59 pm

      Yay thank you so much, so happy to hear that. Enjoy eating it tonight!

Leave a Reply Cancel reply

Your email address will not be published.

Primary Sidebar

Photo of Rhian

Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients. Learn more here.

Looking for healthy recipes? Get your FREE copy of my Healthy Vegan Meal Plan!healthy vegan meal plan

Footer

  • E-mail
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Most popular recipes

Gluten-Free Vegan Strawberry Cake

Gluten-Free Vegan Strawberry Cake

Photo taken from above of a sliced loaf of bread on a piece of brown baking paper

Gluten-Free Vegan Bread

Photo of three blueberry muffins, one with a bite taken out of it, with a bowl of fresh blueberries in the background

Gluten-Free Vegan Blueberry Muffins

Vegan Stretchy Melty Grilled Cheese (GF)

Vegan Stretchy Melty Grilled Cheese (GF)

Rhian's Recipes©. An eternal copyright. Privacy policy & disclosure.