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!
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


  • 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


  • 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



Adapted from Cookie and Kate


Calories: 548kcal