This sweet potato and chickpea coconut curry is crunchy, creamy, and delicious. The dish combines an excellent blend of spices and fresh ingredients to bring together a savory and well-balanced curry. The cashews are a perfect crunchy counterpart to the tender sweet potatoes.

Sweet Potato and Chickpea Coconut Curry [Vegan, Gluten-Free]

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  • 2 tablespoons coconut oil
  • 4 sweet potatoes, peeled and cubed into 1/2-inch squares
  • 1 yellow onion, diced
  • 1/4 cup curry paste
  • 1 teaspoon turmeric (optional)
  • 1 15-ounce can chickpeas, drained
  • 1 15-ounce can chopped tomatoes, with liquid
  • 1 3/4 cups coconut milk
  • 1/4 cup cold non-dairy milk
  • 2 tablespoons corn starch
  • 1/2 cup toasted cashews, divided
  • 3 tablespoons fresh parsley or cilantro, chopped


  1. In a large cooking pot, heat the coconut oil over moderate heat.
  2. Add the sweet potatoes and onions, and cook them, stirring every so often until they soften.
  3. Add the curry paste and turmeric. Stir to coat the vegetables and cook for them another minute.
  4. Add the chickpeas, tomatoes (with the liquid), and coconut milk. Bring the mixture to a boil.
  5. Reduce the heat and allow the mixture to simmer for approximately 10 minutes or until the sauce has thickened slightly.
  6. At this point, if you'd like a thicker curry, do the following: mix 1/4 cup of cold milk and 2 tablespoons of corn starch and gradually stir the mixture into the curry.
  7. Cover the curry and simmer it for another 10 minutes, or until the potatoes are tender.
  8. Add half of the cashews and mix them in.
  9. Upon serving, garnish with parsley or cilantro and the remaining cashews.
  10. Serve with warm naan bread, pitas, or rice.

Nutritional Information

Per Serving: Calories: 436 | Carbs: 52g | Fat: 14g | Protein: 21g | Sodium: 337mg | Sugar: 5g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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