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    Recipes » Recipes » Lunch & Dinner

    Chickpea Sweet Potato Peanut Curry (Vegan + GF)

    Last updated - July 15, 2021; Published - April 13, 2017 By Rhian Williams 21 Comments

    Jump to Recipe Jump to Video Print Recipe
    Chickpea and sweet potato curry and white rice on a blue plate against a marble background

    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!
    4.28 from 22 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
    Author: Rhian Williams

    Ingredients

    • 1 tablespoon coconut oil (or vegetable or rapeseed oil)
    • 1 onion, diced
    • 1 cm (½ 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 (⅘ 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 purchase any of these products, 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.

     

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    Comments

    1. Dawn

      January 15, 2021 at 4:50 pm

      5 stars
      Just discovered your fabulous website and have made this chickpea sweet potato peanut curry today. I have been really struggling to find interesting and tasty meals for my daughter who cannot have gluten or dairy. I decided to serve it to the whole family and we all loved it ! I was so pleased because my daughter always feels left out but I think we will be able to enjoy eating the same food together more often now. Thank you so much,

      Reply
      • Rhian Williams

        January 15, 2021 at 4:53 pm

        Thank you so much, so happy to hear that you liked it!! Please let me know if you ever have any recipe requests.

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    Photo of Rhian Williams from Rhian's Recipes

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

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