Sri Lankan Chickpea & Sweet Potato Curry
Looking for a plant-based meal that’s bursting with flavour and totally satisfying? This Sri Lankan-inspired chickpea and sweet potato curry ticks all the boxes! Creamy coconut milk, warm spices, and hearty ingredients come together in a dish that’s both comforting and nourishing. It’s the kind of recipe that makes you feel like you’re getting a hug in a bowl - perfect for cosy weeknights or impressing guests with minimal effort.
Inspired by my travels to Sri Lanka, this curry channels the vibrant, spice-rich cuisine I fell in love with there. The best part? It’s naturally vegan, packed with wholesome ingredients like chickpeas, sweet potato, and spinach. Plus, you can pair it with some quick naan bread or rice for the ultimate fuss-free meal. Whether you're a curry enthusiast or new to the world of Sri Lankan flavours, this dish is bound to become a staple in your recipe rotation.
Hey, I'm Verna!
About this recipe..
This curry came to life during Veganuary, when I was experimenting with plant-based recipes. I stumbled across a bottle of Sri Lankan curry spice in my pantry, and the rest was history. Drawing inspiration from Sri Lankan dishes I adored on my travels, I swapped out chicken for sweet potato and chickpeas, creating a vegan-friendly take on a traditional curry.
Here’s why you’ll love it:
- Vegan friendly: Loaded with sweet potato, chickpeas, and spinach, it’s hearty, nutritious, and delicious.
- Customisable: Don’t have Sri Lankan curry spice? Swap it for garam masala or your favourite curry powder. You can also add veggies like cauliflower or bell peppers for extra texture.
- Quick naan bread: Pair the curry with a side of naan bread made in just 10 minutes for the perfect accompaniment.
- Perfect for meal prep: The flavours deepen over time, so it’s even better the next day - ideal for leftovers or batch cooking.
Whether you’re trying something new or just want an easy comfort meal, this curry brings a taste of Sri Lanka to your kitchen with minimal effort!
Ingredients
For the curry:
- 2 tbsp coconut oil
- 500g sweet potato, cubed
- 1 can chickpeas, drained
- 1 medium onion, finely chopped
- 1 tbsp garlic, minced
- 1 tbsp ginger, finely chopped
- 1 red chilli, finely chopped
- 1 tbsp Sri Lankan curry powder (or garam masala)
- ½ tsp ground coriander
- ½ tsp ground cumin
- 1 can coconut milk (light or regular)
- 600ml vegetable stock
- Handful of baby spinach leaves (optional)
For the easy naan (optional):
- 200g natural yogurt (use non-dairy yogurt for vegans)
- 200g plain flour
- 3 tsp baking powder
- Pinch of salt
To serve:
- Rice (brown or white)
- Coconut yogurt (optional, for cooling)
Pair it with
Instructions
1. Make the curry:
- Heat the coconut oil in a large pan over medium heat. Add the onion and sauté for 2-3 minutes until softened.
- Stir in the garlic, ginger, and red chilli, cooking for another minute until fragrant.
- Add the Sri Lankan curry powder (or garam masala), ground coriander, and cumin. Cook for 30 seconds to toast the spices.
- Toss in the cubed sweet potato and stir to coat in the spices. Pour in the coconut milk and vegetable stock.
- Bring the mixture to a simmer, cover, and cook for about 20 minutes, stirring occasionally, until the sweet potato is tender.
- Add the chickpeas and baby spinach (if using) during the last 5 minutes of cooking. Season with salt and pepper to taste.
2. Make some naan (optional)
- Combine the yogurt, flour, baking powder, and a pinch of salt in a bowl. Mix until a dough forms.
- Divide the dough into four equal pieces and roll each into a rough circle.
- Heat a non-stick pan over medium heat. Cook each naan for 2-3 minutes on one side until bubbles form, then flip and cook the other side for 1-2 minutes until golden.
3. Assemble and Serve:
- Plate up the curry with a serving of rice and warm naan.
- Add a dollop of coconut yogurt if the curry is too spicy, and garnish with fresh coriander if desired.
FAQs
Can I make this curry vegan?
Absolutely! Just use vegan yogurt for the naan bread and double-check your curry paste and coconut yogurt for vegan-friendly ingredients.
What can I use instead of Sri Lankan curry spice?
Garam masala works perfectly as a substitute. Add a pinch of turmeric for a golden hue.
Can I make the naan gluten-free?
Swap the plain flour for a gluten-free alternative, but note that the texture may vary slightly.
Can I freeze the naan bread?
Yes! Freeze cooked naan in an airtight bag. Reheat in a dry pan or microwave for a quick refresh.
Video demonstration
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This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!
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