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Chickpea Sweet Potato Curry [Vegan, Gluten-Free]

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This curry is a simple, elegant dish that is easy to make and packs up for a great lunch. The chickpeas and sweet potatoes from the bulk of this dish and they are complimented by and sauteed garlic, onions, and a pinch of masala.

Chickpea Sweet Potato Curry [Vegan, Gluten-Free]


  • 1 big onion
  • 4 cloves garlic
  • 2 big tomatoes
  • 2 tablespoons masala powder
  • 1 tablespoon vegetable bouillon
  • 1 14.5-ounce can chickpeas
  • 1 big sweet potato, cubed
  • 1 13.5-ounce can corn (optional)
  • 1 habanero pepper (optional)
  • 1 handful baby spinach (optional)


  1. Start by sautéing the onion and garlic.
  2. Once the onions are browned add the chopped tomatoes and spices and cook this until the tomatoes are completely broken down and almost turned into a paste.
  3. Now add the remaining ingredients and cover them with water (if you’re using baby spinach add this at the end).
  4. Let it simmer till the sweet potatoes are done and you’ve reached the desired consistency. If you’d like more sauce you can add water and if you’d like it to be thicker you can break down some of the sweet potatoes.


Enjoy this over rice or with roti, or whichever way you prefer. You can color your rice by cooking in with a little cabbage and lemon juice!





Colorful desserts and dinners inspired by cuisines all over the world. I'm a twenty something yogi from the Netherlands who loves sharing colorful and cruelty free recipes. Eat plants not friends!



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0 comments on “Chickpea Sweet Potato Curry [Vegan, Gluten-Free]”

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5 Months Ago

Wonderful recipe that I will be make immediately! How did you get the avocado slices into a rosette?


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