Curry Chickpea Stuffed Sweet Potatoes – A solid, simple dish with so much flavor to offer. Chickpeas simmered in an aromatic curry coconut sauce delivers vegan comfort food at its best!
Are you craving curry? Then try this impressive vegetarian main course or side to satisfy your craving and please the whole clan. Curried chickpea-stuffed sweet potatoes are creamy, luscious, and so enjoyable.
Now, if you’ve never tried curried chickpeas, you must! It’s a meal that everyone seems to enjoy, and they don’t even miss the meat. In addition, it’s also a delicious way to use those cans of chickpeas just sitting in your pantry. While we love hummus, it’s great to swap up recipes once in a while. And this is the perfect opportunity!!!
And chickpeas are only the beginning! Although the star of the recipe, baked sweet potatoes also play a significant role. The curried chickpeas bring bold flavor and some heat, but sweet potatoes balance the spiciness with a little sweetness.
Talking about sweet potatoes, I used Japanese sweet potatoes, which are denser and starchier. Aside from the visible difference (yellowish, pale interior), there’s not much else, so feel free to use whatever sweet potatoes you have available.
Why Sweet Potatoes and Curried Chickpeas Work
Baked sweet potatoes are almost fluffy, making them all the more delicious. Then stuff them with the curried chickpeas, and you have an attention-grabbing dish that tastes even more delectable than it looks.
You’ll first notice the spice and nuttiness of the chickpeas. Curry powder and coconut milk give them oomph and subtle sweetness. Then, the almost caramel-like taste of the sweet potato gets together for one satisfied palate. It is well-balanced and melding beautifully, but all the elements remain distinguishable.
Once this beauty is on a plate in front of you, the beauty and aroma hit first. Then, that first bite will have you hooked. Enjoy every last morsel because this appetizing dish just happens to be good for you, too. Pure soul food!
Ingredient List
- Seasoning – Curry powder, onion, garlic, allspice, nutmeg, smoked paprika, thyme, cumin, and white pepper toasted in a little oil ramp up the curry flavor.
- Potatoes are a classic ingredient in chickpea curry. They add texture and heartiness.
- Liquids – Broth (vegetable or chicken) or bouillon powder with water and coconut milk
- Chickpeas – The canned version is a time-saver, but feel free to make them from scratch.
- Greens – Green onions, spinach, and parsley add beauty, flavor, and nutrition.
How to Make Curry Chickpeas Stuffed Sweet Potatoes
- Saute – Heat a large saucepan with oil. Add the onions, garlic, thyme, cumin, allspice, smoked paprika, nutmeg, curry powder, and cayenne. Add some salt, and stir occasionally for 2-3 minutes until onions are translucent.
- Potatoes – Add potatoes, stir, and sauté for 2-3 more minutes. Add a little liquid (coconut milk, stock, water) if necessary to prevent burning.
- Assemble – Add the chickpeas, green onion, and broth. Bring to a boil and let simmer until sauce thickens, 18-20 minutes.
- Adjust – Lastly, throw in the spinach and parsley, and adjust salt, pepper, and the desired consistency. Stir until the spinach wilts. Serve hot.
- Sweet Potatoes – While the curry is simmering, cook the sweet potatoes in a microwave. Prick the potatoes all over with a fork, and microwave on high for 4-10 minutes or until tender, occasionally turning the potatoes. The time will depend on the size of the sweet potatoes.
- Serve – Remove from the microwave, and let set for a couple of minutes to finish cooking. Slice them open and stuff! If your sweet potatoes are large, cut them in half. (Or you can bake them in the oven.) Enjoy!!
What Goes Great With Curry Chickpea Stuffed Sweet Potatoes
You don’t need much with this awesome one-dish recipe. Homemade flatbread is ideal for scooping up extra chickpeas. A hot cup of ginger or lemongrass tea is pure, healthy comfort.
More Tasty Vegetarian Recipes to Try
Sweet Potatoes Stuffed With Curry Chickpeas
Ingredients
- 1-2 tablespoons (15-30ml) canola oil
- 2-3 tablespoons (10-20g) curry powder
- 1 large onion, diced
- 2 teaspoons (10g) minced garlic
- 1 teaspoon (3g) ground allspice
- 1 teaspoon (3g) ground nutmeg
- 1½ teaspoon (5g) smoked paprika
- 2 teaspoons (5g) thyme, fresh or dried
- 1 teaspoon (3g) cumin
- 1 teaspoon (3g) white pepper
- ½-1 teaspoon (1-3g) cayenne pepper (optional)
- 2 15-ounce cans chickpeas, drained
- 1-2 cups (225-450g) cubed potatoes
- ½ tablespoon (4-5g) vegetable bouillon powder (or chicken)
- 1 cup (240ml) or more broth or water
- 1 cup (240ml) coconut milk, broth, or water
- 2 green onions, sliced
- 1-2 cups (30-60g) fresh spinach
- 2 tablespoons (4-8g) chopped parsley or more
- salt to taste
- 4 sweet potatoes
Instructions
Curry Chickpeas
- Heat a large saucepan with oil. Add the onions, garlic, thyme, cumin, allspice, smoked paprika, nutmeg, curry powder, and cayenne. Add a pinch of salt, and stir occasionally for 2-3 minutes until onions are translucent.
- Then add potatoes, stir, and sauté for 2-3 more minutes. Add a little liquid (coconut milk, stock, water) if necessary to prevent burning.
- Next, add the chickpeas, green onion, and broth. Bring to a boil and let simmer until sauce thickens, 18-20 minutes.
- Lastly, throw in the spinach and parsley, adjust for salt and pepper, and adjust to desired consistency. Stir for about a minute until the spinach wilts. Serve hot.
Sweet Potatoes
- While curry is simmering, cook the sweet potatoes in a microwave. Prick the potatoes all over with a fork, and microwave on high for 4-10 minutes or until tender, occasionally turning the potatoes. The time will depend on the size of the sweet potatoes.
- Remove from the microwave, and let set for a couple of minutes to finish cooking. Slice them open and stuff! If your sweet potatoes are large, cut them in half. (Or you can bake them in the oven.)
Tips & Notes:
- Feel free to oven-bake the sweet potatoes
- This recipe is a great make-ahead for a quick lunch. It will keep in the fridge 3-4 days or the freezer for up to 3 months.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Joshua says
Our favourite chana aloo. Made this for the 7th or 8th time tonight, triple batch for my wife so she doesn’t starve to death while I’m away. Went a bit lighter on the oil and coconut milk for such a large batch and left the cayenne out. It has a touch of spice from the curry powder and white pepper, and gets reasonably hot when you add cayenne. No need to change anything else. This recipe is perfect. Thank you.
ImmaculateBites says
Oh Wow!! That’s great! Thanks for taking time out to share this with us.
Marisa says
Hello!!
Very amazing recipe!! Do you know the country in the Caribe where is from? Thank you! 🙂
PMT says
Hello Imma!!
We cooked this recipe and it was truly delicious!! thanks a lot!
Do you know which country from the Caribbean is more typical from? or maybe do you know the traditional name for the dish?
Carl says
I run a Cafe/Bar in Bathway, a beach in Grenada and recently people have been asking for vegetarian foods, so I would like to try your Curry, Cheakpea Stuffed Sweet Potatoes recipe, if you don’t mind. I am not a vegetarian myself, although I do eat vegetarian foods. My 15 year old daughter who is, sirt of, but she’s in Canada right now and would like to cook it for her when she returns in January.
Thank you for such an interesting recipe.
ImmaculateBites says
Hi Cari,
By all means do try it out. It’s a heat with the family. All the best with your Cafe!!!
Georgia says
What can be used instead of the 1-2 cups of potatoes?
ImmaculateBites says
You may leave it out or use yams or carrots
Aviva says
Dear imma,
You are a true wonder! As a recent vegan(for spiritual reasons primarily), i really needed some support! MY community is not vegan,this means everything!
ImmaculateBites says
Thanks Aviva. Glad I could have been of help.
Ogadi says
This was delicious. Thank you for taking the time to share your recipe. Sooooo good!
ImmaculateBites says
Awesome! So happy to hear it worked out well for you. Thanks
Ogadi says
How do you think this would taste stuffed in plantain instead? Do you think the flavors are compatible?
Didina Gnagnide Angorinie says
You must tell me the secret you use to make every one of your food pictures so mouthwatering.
Everyone now is a food photograph but most miss the fact that I don’t want to see their fancy equipment or artsy presentation, just the food! But yours always do the trick for me :0.
Wonderful curry…do you think I can sub the one cup water/broth with more coconut milk? I’m a coconut fan.
(I would also like to try it with some form of sweet potato bread, I’m all for bread with stews!)
Love, Didi
ImmaculateBites says
No secret here Didina! You get Me!!! I want the food to SHINE. It’s all about the food right? And I do my very best to make it as appetizing as possible.Plus don’t have space or money for fancy equipment.
You certainly can sub the water with more coconut milk. Love the idea of sweet potato bread . I should try making some… Tis the Season!!.
Always SO happy to hear from you!
Didina Gnagnide Angorinie says
Haha, it should ALWAYS be about the food! That’s my motto!
Sweet potatoes are hard to find and expensive here but I always manage to get some because they were a favorite of my grandma, here they are known as “American potatoes”: she used to go all the way to the city (we live in the countryside) just to buy them. I managed to make her taste some of the Southern USA dishes with sweet potatoes before she died, she liked them a lot! So sweet potatoes will always carry sweet memories for me. I also think that grannies are the best chefs, even without Michelin stars.
Uhm, I strayed a bit, but as you can see my grandma is a big influence for me in the kitchen! As for sweet potato breads, there are sweet potato rotis (possibly even gluten free because the sweet potato acts as a binder) and yeasted breads as well! I have never tried any but I will :). But first I gotta go to the city…
Ife says
Yum…such an interesting way to enjoy Japanese sweet potato. I wonder if cannellini beans can be instead of the additional potato in the stew (more protein).
ImmaculateBites says
I don’t see why not.
Danielle says
Sounds delicious! What temp should I heat the pan to? Medium?
ImmaculateBites says
Yes! Medium works just fine.
Brian Jones says
Such a great sounding curry, I am usually firmly in the ‘Indian’ camp when it comes to Chick Pea Curries but the flavours in the sound fantastic, gotta give it a try.
ImmaculateBites says
Thanks Brian! Do le me know how it works out for you.
Dahn @savor the Best says
I love stuffed sweet potatoes and try different versions all the time, this one looks fabulous
ImmaculateBites says
Thanks Dahn!
Hanady says
This recipe is so beautiful and creative! Topping he sweet potato with the curry is a lovely idea. Somethings I find myself getting into a rut with rice and pasta. Great idea!
ImmaculateBites says
Don’t we all! It’s always great to switch things up.
Lisa Ho says
I am loving your chickpeas dish with sweet potato. My two favourite items :D.
And scrolling down your recipe reading the list of spices used…just makes me want to get up and try making these gorgeous bite :D.
Thank you for sharing 😀
ImmaculateBites says
You are Welcome!!!
Heidy L. McCallum says
Thank you for sharing a wonderful creative recipe, I have been looking for inspiring recipes on other blogs and found yours, I am thrilled to see you have such wonderful ideas and share your recipes. I can not wait to go through all of them and start printing them off to try.
Thanks for saving me from serving another boring dinner!
Sincerely
Heidy
ImmaculateBites says
Yay!!! You are definitely going to enjoy them. Thank you so much.