Sweet potato and chickpea curry

Name: Sweet potato and chickpea curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 tbsp light olive oil; 1 large red onion, finely sliced; 1 large leek, sliced; 1tbsp mild curry paste – or more if you like your food a bit spicier (we like Patak’s korma or tikka paste); Thumb-size piece fresh ginger, grated; 2 large sweet potatoes, peeled and cut into large cubes – or use a mix of sweet potato and pumpkin or butternut squash; 400ml tin coconut milk; 400g tin chickpeas, drained and rinsed; 400g tin chopped tomatoes; 1 tbsp tomato purée; 25g dried red lentils; 115g pack baby leaf spinach; Bunch fresh coriander, finely chopped; 1 lime, halved; Dairy-free yogurt, finely chopped cucumber and rice to serve

Instructions

Prep:20minCook:25min

This comforting vegetarian (and vegan) curry is packed full of goodness – from Vitamin A-rich sweet potatoes and fibre-filled chickpeas to iron-packed spinach – all cooked in creamy coconut milk and served with yoghurt. Perfect for a weeknight meal. Looking for something else? You can discover more vegan recipes, and have a look at our similar sweet potato, okra and chickpea curry recipe too (vegetarian only).

Updated at: Fri, 24 Apr 2026 00:08:47 GMT