Sweet Potato Curry with Chickpeas

Sweet Potato Curry with Chickpeas served with white rice in a white bowl.Sweet Potato Curry with Chickpeas and Spinach is an easy one-pot meal you can make for weeknight dinners and meal prep! It’s comforting, flexible, and loaded with flavor. Craving more easy curry recipes? You’ll have to try my Thai Red Curry, Easy Vegan Curry, and Vegan Thai Green Curry recipes as well! When you’re searching…

Sweet Potato Curry with Chickpeas served with white rice in a white bowl.

Sweet Potato Curry with Chickpeas and Spinach is an easy one-pot meal you can make for weeknight dinners and meal prep! It’s comforting, flexible, and loaded with flavor.

Craving more easy curry recipes? You’ll have to try my Thai Red Curry, Easy Vegan Curry, and Vegan Thai Green Curry recipes as well!

Sweet Potato Curry with Chickpeas served with white rice in a white bowl.

When you’re searching for winter comfort foods, you’ll typically stumble on hearty stews and creamy soups, but I’m a bigger fan of curry recipes. They’re the ultimate cozy meal, with warm spices, creamy sauces, and loads of seasonal veggies in every bite. It’s everything you need in a winter meal!

That’s why you’ll find this Easy Sweet Potato Curry Recipe on my dinner menu almost weekly when it’s cold outside. I can’t get enough of the hearty sweet potatoes and protein-packed chickpeas swimming in the aromatic and creamy red curry sauce! It also doesn’t hurt that it quickly comes together in one pan.

Just like my Butternut Squash Curry, you can quickly throw this red curry recipe together for a comforting family dinner or during your Sunday meal prep. It stays fresh and flavorful for days and even freezes well!

Why you need to try this sweet potato curry recipe

  • A seasonal Thai-inspired curry recipe – Sweet potatoes give this Thai-inspired curry a fall and winter twist, while the spicy-ish curry sauce warms you up.
  • Quick, easy, and made in one pan! This has to be one of the easiest fall dinner recipes. All you have to do is toss everything in a skillet, simmer until the potatoes are tender, then serve!
  • Make it your own – Add more vegetables, swap the sweet potatoes for pumpkin, or tone down the heat. The ways to make this recipe your own are endless!
using a wooden spoon to scoop sweet potato curry in a black skillet.

Ingredients needed (with substitutions)

  • Vegetable oil
  • Garlic and ginger
  • Red curry paste – My favorite red curry paste is by Thai Kitchen because it’s vegan, full of flavor, and easy to find in most well-stocked grocery stores.
  • Ground turmeric
  • Sweet potatoes – The star of the curry! Use regular sweet potatoes, yams, or swap them for peeled and diced pumpkin or butternut squash to make a recipe that’s similar to my Butternut Squash Curry.
  • Coconut milk – Use canned full-fat coconut milk to make the curry super creamy. You can substitute plain yogurt or cashew cream, or even some sort of vegan cream like Ripple brand half and half.
  • Water – Or vegetable broth.
  • Chickpeas – I like to use canned chickpeas for convenience, but freshly cooked chickpeas are delicious here, too. Or, instead of using chickpeas, make the curry with pre-cooked or canned green or brown lentils.
  • Salt and pepper
  • Spinach – For a hint of green in the curry. Kale works, too.
  • Sugar – This is optional but balances the flavors very well.
  • Lime juice
ingredients for Sweet Potato Curry with Chickpeas in individual white bowls.

How to make sweet potato curry with chickpeas

Find the complete recipe with measurements in the recipe card below.

Start by sautéing the garlic and ginger in an oiled skillet over medium heat. 

cooking garlic in a black skillet.

Stir in the red curry paste and turmeric to coat the aromatics, then pour in the coconut milk and water/broth. Stir to combine and use a wooden spoon to loosen any bits of food stuck to the bottom of the pan.

stirring red curry sauce with a wooden spoon in a black skillet.

Add the sweet potatoes, chickpeas, salt, and pepper to the curry.

Heat to a boil, then lower the heat and simmer until the potatoes are fork tender.

For deeper layers of flavor, roast the sweet potatoes (tossed in a little olive oil) in a 400ºF oven for 30 to 45 minutes, then add them to the curry with the chickpeas and only simmer for 10 to 15 minutes.

stirring sweet potatoes into a red curry sauce with a wooden spoon in a black skillet.

To finish, stir the spinach, sugar, and lime juice into the curry and cook until the spinach is wilted. 

Take the skillet off the heat and serve the curry right away over cooked basmati rice with cilantro or Thai basil on top. Enjoy!

fresh spinach on top of red curry in a black skillet.

Frequently asked questions

What else can I add to vegan curry?

As with most curry recipes, you can add all kinds of different vegetables or plant proteins to make the recipe your own. Add fresh or frozen vegetables, swap the chickpeas for white beans, lentils, cauliflower florets, or broccoli florets, and/or add fried tofu cubes for extra protein.

Is red curry paste spicy?

Most red curry paste has a mild to medium level of heat, but it varies from brand to brand. In this recipe, most of the heat is tempered by the coconut milk, so you won’t set your mouth on fire.

If you’re still worried about it being too spicy, you can start with only 1 1/2 tablespoons of red curry paste, then gradually add more until you reach just the right amount of heat.

I can’t find red curry paste. What can I use instead?

Don’t use yellow curry paste or green curry paste as a substitute. They will completely change the flavor profile! Instead, replace the red curry paste with 1 tablespoon of garam masala, 2 teaspoons of curry powder, and 1/4 teaspoon of ground cumin. The flavor will be different but will complement the veggies and warm flavors well.

How do I store leftover sweet potato curry?

Wait for the curry to cool before transferring it to an airtight container. Store the leftovers in the fridge for 4 to 5 days or in the freezer for up to 3 months.

Sweet Potato Curry with Chickpeas served with white rice in a white bowl.
Sweet Potato Curry with Chickpeas served with white rice in a white bowl.
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Sweet Potato Curry with Chickpeas

Sweet Potato Curry with Chickpeas and Spinach is an easy one-pot meal you can make for weeknight dinners and meal prep! It’s comforting, flexible, and loaded with flavor.
Course Main Dish
Cuisine Thai-inspired
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 servings
Calories 335kcal

Ingredients

Sweet Potato Curry

  • 2 tablespoons vegetable oil
  • 3 large cloves garlic minced
  • 1 tablespoon minced fresh ginger
  • 3 tablespoons red curry paste vegan friendly
  • 1/2 teaspoon ground turmeric
  • 2 medium sweet potatoes peeled and chopped into 1/2 inch chunks
  • 13.5 ounce can full fat coconut milk
  • 1/2 cup water
  • 15 ounce can chickpeas or lentils, drained and rinsed
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups baby spinach or kale
  • 1 tablespoon granulated sugar optional
  • 2 tablespoons fresh lime juice

For Serving

Instructions

  • Heat the oil in a large skillet over medium heat. Once hot, add the garlic and ginger and cook, stirring frequently for 1-2 minutes.
  • Stir in the red curry paste and turmeric, then pour in the coconut milk and water. Stir to combine and scrape any stuck bits from the bottom.
  • To the pan, add the sweet potatoes, chickpeas or lentils, salt and pepper. Bring to a boil, then lower the heat and simmer for about 15 minutes, or until the sweet potatoes are fork tender.
  • Stir in the baby spinach, sugar and lime juice. Cook until the spinach is wilted, then remove from heat and serve over cooked rice with cilantro or basil.

Notes

  1. Any kind of sweet potato will work here, or yams. Pumpkin or squash would be a good substitute if you have it.
  2. If you don’t have red curry paste, you can substitute 1 tablespoon of garam masala, 2 teaspoons curry powder and 1/4 teaspoon ground cumin. The flavor will be quite different.
  3. You can leave out the chickpeas/lentils if desired. Add some cauliflower florets or even broccoli, instead.
  4. Nutritional information is an estimate only and does not include rice.

Nutrition

Serving: 1of 5 servings | Calories: 335kcal | Carbohydrates: 37g | Protein: 8g | Fat: 19g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 782mg | Potassium: 756mg | Fiber: 7g | Sugar: 7g | Vitamin A: 16509IU | Vitamin C: 13mg | Calcium: 113mg | Iron: 5mg

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close up on vegan paella in a large black paella pan.

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vegan paella topped with lemon slices in a large black paella pan.

Paella may look like a complicated dish that only experienced Spanish chefs can master but I promise you, it’s so easy! This vegan version of the Spanish classic nestles colorful vegetables like green beans, artichokes and tomatoes, plus creamy butter beans in golden saffron-perfumed rice.

What’s better is that this easy vegan paella recipe comes together in one pan in about 30 minutes. I made it in a paella pan but any wide, shallow pan will do in a pinch. Plus, you can customize it to your liking using the vegetables, plant protein, and beans of your choice.

Enjoy this impressive Spanish-inspired dish for special occasions or a weeknight dinner. One try and I know you’ll be making it on repeat year-round.

What is paella?

Paella (pie-aye-yuh) is a Spanish dish that cooks saffron-infused rice with meat, seafood, and vegetables in a large paella pan. It’s a very fragrant dish with a lot of vibrant colors and a scorched bottom (called the socarrat) for a slight crunch. While the authentic version is not vegan, it can easily be made vegan by swapping the meat for more vegetables or plant-based proteins.   

How to make vegan paella

Find the complete recipe with measurements in the recipe card below.

Sauté the garlic, green beans, butter beans, and artichokes in a warm, oiled paella pan over medium-high heat.

green beans, artichoke hearts, and white beans in a large black paella pan.

Stir in the tomatoes, smoked paprika, saffron threads, and salt, then pour in the vegetable stock.

Heat to a boil, then sprinkle the rice evenly into the pan. Once it starts boiling again, reduce the heat to a gentle simmer and allow the rice to cook. Don’t stir the paella after this point!

Never, ever, ever stir paella, or else the signature crust will not form on the bottom. If for some reason your rice is not tender and still crunchy, add about 1/4 cup more broth and continue cooking. This could mean your heat was too high.

chopped tomatoes and saffron on top of beans and artichoke hearts in a black paella pan.

Simmer uncovered until the paella rice is tender and has absorbed all of the broth. If using a wide paella pan, it’s helpful to rotate the pan every 5-10 minutes for even cooking. As soon as you hear crackles or pops from the bottom of the pan, take it off the heat.

A perfect socarrat (scorched crust) is golden brown with a nutty aroma. If you smell burning at all, immediately take the paella pan off the heat.

Garnish the vegetable paella with lemon slices and chopped parsley, then serve and enjoy.

vegan paella topped with lemon slices in a large black paella pan.

Frequently asked questions

Do I have to make paella in a paella pan?

A wide paella pan will cook the rice perfectly and make it easier to form the socarrat but you don’t have to have one to make paella. Any 12 to 14-inch shallow nonstick skillet will work as well.

What can I use as a substitute for saffron?

You can use 1 teaspoon of saffron powder or 1 teaspoon of turmeric instead.

I can’t find bomba rice. What should I use instead?

The best rice for paella is bomba rice because it absorbs liquid so well. If you can’t find it, Calasparra rice and arborio rice (AKA risotto rice) are both okay substitutes.

What else can I add to vegetarian paella?

You can add more vegetables, such as diced red bell peppers, sliced zucchini, green olives, a diced shallot, chickpeas, peas, sliced mushrooms, cannellini beans, chopped asparagus, or any other quick-cooking veggies and beans you like. 

For a protein boost, top the paella with crispy air fryer tofu, vegan chorizo, or sliced seitan chicken. My Vegan Scallops on top would also be a tasty nod to this dish’s seafood roots.

How long does it last?

Vegan paella is best eaten within a few hours of being cooked but if you end up with leftovers, you can store them in an airtight container in the fridge for up to 5 days.

To reheat, warm the leftover paella in a warm, oiled skillet until it’s warmed through and the bottom is a little crispy again. You can also simply warm it in the microwave.

Look at that beautiful golden socarrat! It’s the very best part of the paella, if you ask me.

a wooden spoon lifting a scoop of vegan paella out of a large black paella pan.
close up on vegan paella in a large black paella pan.
Print

Vegan Paella

This easy one-pan Vegan Paella recipe is irresistible, with its tender saffron-infused rice, colorful vegetables, and crunchy golden brown crust. It's a date-night worthy meal without a whole lot of effort!
Course Main Dish
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 461kcal

Ingredients

  • 2 tablespoons olive oil
  • 5 cloves garlic minced
  • 1 1/2 cups cut green beans
  • 15 ounce can butter beans, drained and rinsed
  • 1 cup artichoke hearts quartered, frozen or canned
  • 3 medium tomatoes diced, about 2 cups
  • 2 teaspoons smoked paprika
  • 1 teaspoon saffron threads
  • 1 1/2 teaspoons salt
  • 6 cups vegetable broth
  • 2 1/2 cups bomba rice

For garnish

  • lemon slices
  • flat leaf parsley chopped

Instructions

  • In a 14-inch paella pan (or any wide, shallow skillet), add the oil and warm over medium-high heat. Once the oil is hot, add the garlic, green beans, butter beans and artichokes and sauté for about 3-4 minutes.
  • Add the tomatoes, smoked paprika, saffron and salt. Mix everything together well, then pour in the broth.
  • Bring the mixture to a boil, then sprinkle the rice in, trying to distribute it evenly throughout the pan.
  • Bring the mixture to a boil again, then reduce heat to medium-low. You want to see the rice is cooking, but not boiling hard, so adjust heat as necessary. Don't stir after this point!
  • Simmer for 15-20 minutes, uncovered, until the rice is tender and the broth is cooked off. Carefully rotate the pan every 5 minutes or so. If for some reason the rice is still crunchy after the broth has cooked off, add 1/4 cup more broth and continue cooking. This means your heat was a bit too high.
  • Once the broth is about cooked off, listen for any crackles or pops from the bottom of the pan. You should also smell a nutty aroma from the crust forming. As soon as you hear any pops, remove from heat. If it smells like it's burning at all, remove from heat immediately. You are hoping for a golden, crisp rice crust.
  • Garnish with lemon slices and chopped parsley, if desired and serve.

Notes

  1. Leftovers will keep in the refrigerator for up to 5 days. Reheat in a well oiled pan or microwave until warm.
  2. Paella can be frozen, but the rice will become rather mushy.
  3. Feel free to add any extra protein to the vegan paella, like vegan chicken, scallops or even tofu.

Nutrition

Serving: 1of 6 servings | Calories: 461kcal | Carbohydrates: 88g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1858mg | Potassium: 678mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1531IU | Vitamin C: 13mg | Calcium: 56mg | Iron: 3mg

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a small bowl of veggie chili topped with vegan cornbread.

This Veggie Chili features a colorful combination of mushrooms, carrots, bell peppers, zucchini and corn. It includes two kinds of beans and bulgur, which adds a meaty texture. The ultimate vegetarian chili for every kind of eater.

If you’re a chili lover like me, you’ll also get a kick out of these Ultimate Vegan Chili (uses tofu as “meat”), Lentil Chili, and Sweet Potato Black Bean Chili recipes!

a small bowl of veggie chili topped with vegan cornbread.

This Veggie Chili is a fuss-free, one-pot dish that’s packed with fresh veggies, canned beans, smoky seasonings, and bulgur. Just one bowl will keep you full and satisfied for hours!

While other vegetarian chili recipes are often made with vegan ground “beef”, this recipe makes tender mushrooms, a medley of sautéed vegetables, bulgur and canned beans the stars. This keeps everything under budget without sacrificing flavor.

Pair each veggie-packed bowl with a batch of my Vegan Cornbread and all the toppings you want, like avocado chunks, vegan sour cream, and tortilla chips.

Why you’ll love this vegan chili recipe

  • Hearty and nourishing – Chock full of veggies and beans, this chili doesn’t skimp on the plant-based protein or fiber. 
  • One-pot meal – Just cook everything in a pot, let the chili simmer for 25 minutes, then enjoy!
  • Make it your own – Customize it with your favorite vegetables, beans and seasonings. And the more toppings, the better!
womans hand using a spoon to stir a batch of veggie chili in a large pot.

How to make veggie chili

Find the complete recipe with measurements in the recipe card below.

Add the mushrooms to a large pot and sauté over medium-high heat until they start to soften. Add the onion, carrots, and bell pepper to the pot, sauté for 5 minutes, then add the garlic.

cooking a medley of vegetables in a large pot.

Stir in the rest of the chili ingredients, bring to a boil, and then lower the heat to a simmer. Let the chili simmer until it’s thickened and the bulgur is tender and cooked through.

Is the chili too thick? Thin the consistency by stirring in a splash of water or vegetable broth at a time until it’s thinned to your liking.

Serve the chili in bowls and top with a dollop of vegan sour cream, crushed tortilla chips, shredded cheese, avocado chunks, or any other chili toppings you like. Enjoy with vegan cornbread for dunking and enjoy!

cooking veggie chili in a large pot.

Frequently asked questions

Can I make vegan chili in the slow cooker instead?

Yes! To make slow cooker veggie chili, add all of the chili ingredients to your slow cooker and cook on high for 6 to 8 hours or on low for 4 to 6 hours.

What about the Instant Pot?

Yes, this chili is just as easy to make in the Instant Pot. Cook the veggies in the pot as normal using Sauté mode, then mix in the seasonings and cook until fragrant. Cancel Sauté mode and stir in the water, beans, and bulgur.

Secure the lid, place the steam release valve on sealing, and cook on high pressure for about 15 minutes. Allow the pressure to release using the venting mode, then remove the lid, taste, and adjust the flavors as needed.

Is this chili recipe gluten-free?

This recipe isn’t inherently gluten-free because bulgur is made from durum wheat. To make it gluten-free, swap the bulgur for an equal amount of cooked quinoa, white rice, or brown rice.

What can I use instead of the beans?

You can swap the black beans or pinto beans for kidney beans or chickpeas instead. Or, if you’re not a fan of beans, feel free to use cooked green or brown lentils, vegan beef crumbles (like Impossible or Beyond ground “beef”), soy curls, or crumbled tofu instead.

What else can I add to this vegetarian chili recipe?

Make this recipe your own by swapping any of the vegetables in the recipe card with your favorites. I love making chili with sweet potatoes, butternut squash, and jalapenos, but you can also keep things simple with a bag of frozen vegetables instead.

How do you store the leftovers? Can you freeze them?

Once the leftover chili has cooled to room temperature, transfer it to an airtight container and store it in the fridge for 3 to 4 days or in the freezer for up to 3 months. Allow the leftovers to thaw in the fridge before reheating in the microwave or in a pot on the stove.

a small bowl of veggie chili topped with vegan cornbread.
a small bowl of veggie chili topped with vegan cornbread.
Print

Veggie Chili

This Veggie Chili features a colorful combination of mushrooms, carrots, bell peppers, zucchini and corn. It includes two kinds of beans and bulgur, which adds a meaty texture. The ultimate vegetarian chili for every kind of eater.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings
Calories 266kcal

Ingredients

  • 8 ounces cremini mushrooms chopped small or sliced
  • 1 medium onion diced small
  • 4 medium carrots peeled and diced
  • 1 medium red bell pepper seeded and diced
  • 4 cloves garlic minced
  • 1 medium zucchini diced
  • 1 cup fresh or frozen corn
  • (2) 28-ounce cans diced tomatoes
  • (2) 15-ounce cans black beans drained and rinsed
  • (1) 15-ounce can pinto beans drained and rinsed
  • 1/3 cup bulgur
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon cocoa powder
  • 1 tablespoon pure maple syrup
  • 1 1/2 cups water
  • 1 teaspoon salt or more to taste

Instructions

  • In a large pot over medium-high heat, add the chopped mushrooms. Sauté the mushrooms until the start to release their oils (about 5 minutes), then add the onion, carrots and bell pepper and sauté for 5 minutes.
  • Add the garlic and cook for 1 more minute, until fragrant.
  • Now add the rest of the ingredients and stir to combine. Bring to a boil, then lower the heat and simmer for 20-25 minutes, stirring occasionally. If the chili gets too thick, add a little more water to thin.
  • Taste; add more salt or seasonings to taste. For a spicier chili, add a pinch of cayenne pepper. Serve with vegan sour cream, cornbread, tortilla chips and/or shredded cheese.

Notes

  1. Leftovers will keep for up to 4 days in the refrigerator and the chili also freezes well. I like to freeze in individual containers for quick meals.
  2. Feel free to substitute any veggies or leave anything out you don’t like.
  3. For gluten free, leave out the bulgur or replace it with quinoa or rice.

Nutrition

Serving: 1of 8 servings | Calories: 266kcal | Carbohydrates: 54g | Protein: 14g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 900mg | Potassium: 1347mg | Fiber: 17g | Sugar: 12g | Vitamin A: 6917IU | Vitamin C: 50mg | Calcium: 172mg | Iron: 6mg