Chickpea, Sweet Potato and Lentil Curry
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A creamy plant-based curry with protein-packed lentils and chickpeas and nutrient-rich sweet potatoes and spinach. This Chickpea, Sweet Potato and Lentil Curry is full of flavor and comes together quickly.
I was always very hesitant to try curry. For some reason, I was always under the impression that I wouldn’t like the flavor of curry. But boy was I wrong. It’s certainly a unique taste, but that’s what’s so great about it! If you’ve never tried curry, you should definitely make this. If you’ve tried curry and didn’t like it, you should still give this recipe a try. There’s so many different kinds of curry dishes and different flavor pairings. Everyone in my family loves this dish, so I’m sure you will to!
The best part of this recipe, besides the fact that it tastes amazing, is that it packs in so many nutrient-rich foods like sweet potato, spinach, tomatoes, turmeric and ginger, as well as protein-packed ingredients like chickpeas and lentils. All of these ingredients mingle together in a creamy broth that’s spiced with the star of the show: curry powder.
If you’re in need of weeknight dinner recipes, this is for you. It’s vegan, gluten free, and really easy to throw together, coming together in less than 45 minutes. Just dump everything into a pot and let it simmer. After about 30 minutes you’ll have an incredibly flavorful, hearty, comforting and nutrient-rich meal on the table that everyone will love (even my picky little sister loves this curry!).
This dish is also a great meal prep option because it gets thicker as it sits in the fridge. I typically pack it for lunch with a side of rice and then mix it all together for a hearty, healthy and comforting meal.
Chickpea, Sweet Potato and Lentil Curry Ingredients
• Yellow Onion
• Fresh Ginger
• Sweet Potatoes
• Red Lentils
• Canned Fire Roasted Tomatoes
• Coconut Milk – from a can.
• Coconut Aminos – you can substitute tamari or soy sauce. I like coconut aminos because they are healthier alternative.
• Chickpeas – also known as garbanzo beans. I use canned chickpeas. If you buy dry garbanzo beans, make sure to cook them first.
• Spinach – you can substitute for kale. Sometimes I like to use defrosted frozen spinach or kale too.
• Lemon
• Spices – curry powder, turmeric, salt and black pepper.
How To Make Chickpea, Sweet Potato and Lentil Curry
1. Sauté olive oil, yellow onion and ginger in a large Dutch oven or pot over medium heat.
2. Stir in the spices: curry powder, turmeric, salt and black pepper.
3. Add in the vegetables: sweet potatoes, red lentils, fire roasted tomatoes, vegetable broth, coconut milk and coconut aminos. Stir to combine, cover, and bring to a boil.
4. Let simmer for about 25 minutes, or until the sweet potatoes are tender. Remove from heat and stir in the chickpeas, spinach and lemon juice.
5. Serve! Garnish with non-dairy yogurt or coconut milk and serve with your favorite rice, pita bread, naan, or enjoy on its own. Enjoy!
How To Serve Chickpea, Sweet Potato and Lentil Curry
• Over rice – I love to serve this curry over rice for a more substantial meal. It’s the traditional way, after all. Any rice will work, but we typically like this one with white rice.
• With pita bread / naan – this combination will have you drooling! Pita bread / naan with curry is a must.
• Dollop of non-dairy yogurt – to add some extra creaminess.
• Drizzle of coconut milk – to add an extra wow factor to the presentation.
More Wholesome Dinner Recipes
• Butternut Squash, Lentil and Kale Soup
• Cauliflower, Sweet Potato and Chickpea Buddha Bowls
Chickpea, Sweet Potato and Lentil Curry
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 inch fresh ginger grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 sweet potatoes peeled and chopped
- 1 cup red lentils rinsed and drained
- 1 15oz can fire roasted tomatoes
- 4 cups vegetable broth
- 1 15oz can coconut milk
- 2 tablespoons coconut aminos
- 1 15oz can chickpeas rinsed and drained
- 3-4 cups fresh spinach or kale (or 12 oz defrosted frozen spinach or kale)
- juice of 1/2 a lemon
- rice to serve
- warm pita bread to serve
- non-dairy yogurt or coconut milk for garnish
Instructions
- Heat olive oil in a dutch oven or large pot over medium heat. Add the onion and ginger. Sauté for 5-7 minutes, until the onions are translucent.2 tablespoons olive oil, 1 yellow onion, 1 inch fresh ginger
- Add in the curry powder, turmeric, salt and black pepper and cook for about 1 minute.2 tablespoons curry powder, 1 teaspoon turmeric, 1 teaspoon salt, ½ teaspoon black pepper
- Add in the sweet potatoes, red lentils, fire roasted tomatoes, vegetable broth, coconut milk and coconut aminos. Stir to combine, cover, and bring to a boil.2 sweet potatoes, 1 cup red lentils, 1 15oz can fire roasted tomatoes, 4 cups vegetable broth, 1 15oz can coconut milk, 2 tablespoons coconut aminos
- Once boiling, uncover and let it simmer for about 25 minutes, or until the sweet potatoes are tender. Stir occasionally.
- Remove from heat and stir in the chickpeas, spinach and lemon juice.1 15oz can chickpeas, 3-4 cups fresh spinach, juice of 1/2 a lemon
- Garnish with non-dairy yogurt or coconut milk and serve with your favorite rice, pita bread, naan, or enjoy on it's own. Enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so it should only be used as an approximation.
6 Comments
Alexandra
December 31, 2023 at 1:21 pm
One of my new favorites!!
Megan
December 31, 2023 at 1:41 pm
Yay! So happy to hear 🙂
DW
November 19, 2023 at 11:40 am
I’m addicted!! This was easy to prep and the flavors were out of this world!! Thank you for sharing this; I followed exactly as you outline in the recipe…actually making it again tonight for the 3rd time!
Megan
November 20, 2023 at 9:56 am
Aw I am so thrilled to hear that! Thank you so much for the great review 🥰
Joan
November 10, 2023 at 12:10 am
Made this tonight, and I feel like it’s missing something. I made it exactly the way it’s written. Maybe it needs more turmeric or ginger. We have leftovers so I will see what I can add for the next meal.
Megan
November 10, 2023 at 9:08 am
Hi Joan, thanks for the review. This recipe has had over 25 remakes with rave reviews – so I’m not sure what went wrong. Did you add enough salt? Salt will help bring out all the flavors. You can definitely try adding more ginger or turmeric next time. Cheers!