Chickpea, Sweet Potato and Lentil Curry

If there’s one recipe I make on repeat all throughout the colder months, it’s this curry. It’s the ultimate comfort food: hearty, nourishing, and packed with wholesome ingredients that leave you feeling good.

Since I spend most of my days recipe testing sweet treats, I like to keep dinner quick and easy, but still nourishing. That’s where one-pot recipes like this vegan curry, my vegan chili, vegan lasagna soup, and vegan tuscan soup come in.

This curry is filled with all the good stuff: chickpeas, red lentils, sweet potatoes, curry spices, and a creamy tomato-coconut sauce. It’s a one-pot dinner that’s hearty, protein-packed, and veggie-filled (with a handful of greens stirred in for good measure).

And here’s the kicker: it’s ready in under an hour, and leftovers (if you have any) taste even better the next day. Hello, meal prep!

Ingredients You’ll Need

• Onion: Yellow or white onion both work.
• Fresh Ginger: Adds brightness and depth. Grate it fresh if you can, it makes all the difference!
• Sweet Potato: Hearty, creamy, and nutrient-packed. Also a star in my sweet potato & kale quinoa salad and vegan chili.
• Red Lentils: A great source of plant-based protein and helps thicken the curry.
• Fire-Roasted Tomatoes: Adds a smoky flavor. Regular crushed tomatoes will work too.
• Vegetable Broth: For a flavorful base.
• Coconut Milk: Creates a thick and creamy base. I feel like most of the coconut flavor cooks off as the curry simmers. Coconut milk is a great base for soups — I use it in my vegan tuscan soup too.
• Coconut Aminos: Adds umami flavor. Substitute with tamari or soy sauce if you prefer (I like using coconut aminos as a healthier alternative)
• Chickpeas: I use canned chickpeas for ease; they’re hearty and protein-rich. This chickpea salad is a staple lunch of mine.
• Fresh Spinach: For a boost of greens. Kale makes a great swap, and frozen greens will work too!
• Lemon Juice: Brightens and balances the flavors.
• Spices: A mix of curry powder, turmeric, salt, and black pepper.

How To Make Chickpea, Sweet Potato and Lentil Curry

Scroll down to the recipe card to get the full recipe with measurements!

1. Saute the aromatics: Heat a little olive oil in a large pot or Dutch oven. Add the diced onion and grated ginger. Saute for 5-7 minutes until softened and fragrant.
2. Add the spices: Stir in the curry powder, turmeric, salt, and black pepper. Toast them for 30 seconds to release their flavor.
3. Add in the vegetables: Add the chopped sweet potato, red lentils, fire-roasted tomatoes, vegetable broth, coconut milk, and coconut aminos. Stir well, cover, and bring to a gentle boil.
4. Simmer: Reduce heat and let cook for about 25 minutes, or until the sweet potatoes are fork-tender and the lentils are soft.
5. Finish the curry: Remove from heat and stir in the chickpeas, fresh spinach (or kale), and a squeeze of lemon juice. Taste and adjust seasoning as needed.
6. Serve & enjoy: Ladle into bowls and garnish with non-dairy yogurt, fresh cilantro, or an extra drizzle of coconut milk. Serve with rice, naan, or pita bread. Enjoy!

Serving Your Curry

• Over Rice: The classic pairing! White, brown, or even quinoa all work beautifully.
• With Naan or Pita: Perfect for scooping up every last bit of that creamy curry goodness.
• Dollop of Non-Dairy Yogurt: Adds extra creaminess.
• Drizzle of Coconut Milk: For an extra touch of richness and a pretty swirl when serving.