Vegan Chickpea Curry

An easy peasy Vegan Curry Recipe with tasty chickpeas, green peas, spinach, sweet potatoes and plenty of tomatoes. This curry is simply to die for, but don’t just take my word for it. I have been toying with the idea of Vegan cooking for a while, and I’m taking dips into it slowly. I have to say that i do enjoy eating chicken and almost all kinds of seafood. But sometimes, a vegetarian diet or a vegan dish is what I crave. This curry was born out of a necessity, when I was cooking for a friend who is Vegan. She loves chickpeas, and she loves sweet potatoes. When I first wrote this recipe, I talked about including regular potatoes instead of its more sugary and healthier counterpart – but I swiftly changed my mind when what I could find in the NTUC were sweet potatoes.

I would rather use the orange variety of sweet potatoes here, as they are easier to find and look better in a curry. The purple variety, while delicious, have little aesthetic appeal in a fiery orange looking curry. But, you don’t cook just to consume with eyes, but with your tongue as well. So go with your instinct and your favourites.

Vegan Chickpea and Spinach Curry with roasted sweet potatoes

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: Serves 4, generously

The cook time for this dish will slightly vary if you decide not to roast the sweet potatoes. Roasting brings out a nice rounded sweetness in the potato, while boiling distributes the flavour of the potatoes in the gravy. Both delicious, the choice is yours.


  • 1 + 1 Tbsp Canola Oil
  • 1 Tsp Mustard Seeds
  • 1 Tsp Cumin Seeds
  • 1 Medium Red Onion, peeled and thinly sliced
  • 2 Cloves Garlic, peeled and thinly sliced
  • 1 Inch Ginger, peeled and thinly sliced
  • 1 Can Diced Tomatoes
  • 2 Medium Sweet Potatoes, peeled and cubed
  • 1 Can Chickpeas, drained
  • 100g Green Peas, from the freezer
  • 200ml Coconut Milk
  • 150ml Almond Milk
  • 3 Tbsp Curry Powder
  • 150g Spinach Leaves (do not use frozen)
  • Salt to taste


  1. Preheat the oven to 180 degrees celcius. Toss the potato cubes with 1 Tbsp Canola Oil and a pinch of salt. Transfer onto a baking sheet and spread the cubes our evenly. Bake for 20 mins, until potatoes are tender. While the potatoes are baking, prepare the ingredients for the curry.
  2. Ps: If you wish to skip this step, you can just add the raw sweet potato cubes into the curry and let it boil for a while longer.
  3. For the Curry
  4. Heat the remaining 1 Tbsp Canola Oil in the pan, add in mustard and cumin seeds. Once the seeds start popping, add in the onions and saute till translucent. Then, add the ginger and garlic and continue cooking till fragrant.
  5. Next, add the canned tomato slices, roasted sweet potatoes, chickpeas, coconut milk, almond milk, curry powder and salt. Stir well to mix and they curry boil. If, at this stage, you find the curry too thick, then add a little more almond milk or water to thin it out. Especially if you’re adding the sweet potatoes raw, the curry needs to be thin so that it can cook the potatoes. This adds an additional 10 mins to your cooking time. After simmering for a good 7 to 10 mins, turn off the flame and add in the spinach, stir through and cover. The heat from the curry will cook the spinach through, without it losing much of its nutrients.
  6. Your curry is ready. Serve warm with cooked white rice.
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