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    Home » One Pot Meals

    Baked Chickpea Sweet Potato Curry

    Published: Jan 5, 2022 by Richa 54 Comments

    Jump to Recipe   Print Recipe

    Baked Chickpea Sweet Potato Curry  – a one-pot wonder made in one casserole dish. So easy to make, so perfect for a quick weeknight dinner. No standing around sautéing needed! Glutenfree, soy-free, nut-free option.

    overhead shot of a bowl of chickpea sweet potato curry served over rice

    I’ve been loving making curries in a casserole dish. It’s hands free and less active time! Today is this creamy Chickpea Sweet Potato curry. Unbelievably easy to make, comforting, and 1 Pan! Are you loving these casserole dishes?!

    The chickpeas’ meaty texture really shines in this baked curry – all tender and enveloped in the rich, creamy sauce. Baked cubed sweet potatoes add substance and act as sponges to soak up all the delicious curry gravy.

    Top shot of casserole dish with chickpea sweet potato curry, blue green kitchen napkin on the side

    The gravy of this baked curry is made with coconut milk and enriched with peanut butter. Peanuts in savory dishes are amazing, trust me!  And don’t worry. It won’t be too overwhelmingly sweet but perfectly balanced by the hum of garlic and ginger, the fragrant spices and the acidity of the tomatoes.

    side view of a bowl of vegan chickpea sweet potato curry served over rice

    MORE INDIAN COMFORT FOOD

    • Baked Madras curry Tofu
    • Baked vegetable Curry Casserole
    • Baked Balti Veggies
    • Butter Tofu
    • IP Tikka Masala Simmer Sauce
    • Tofu in Spinach Curry
    • Vegetable Jalfrezi

    Print Recipe
    5 from 26 votes

    Baked Chickpea Sweet Potato Curry Vegan

    Baked Chickpea Sweet Potato Curry - a one-pot wonder made in one casserole dish. So easy to make, so perfect for a quick weeknight dinner. No standing around and sautéing needed. Glutenfree, soy-free, nut-free option.
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Main Course
    Cuisine: Indian
    Keyword: baked curry recipe
    Servings: 6
    Calories: 315kcal
    Author: Vegan Richa

    Ingredients

    • 2 teaspoons oil
    • 1/2 cup chopped onion
    • 2 cloves of garlic minced
    • 1 teaspoon minced ginger
    • 2 teaspoons ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • 1/4 teaspoon cinnamon
    • 1 tablespoon curry powder or berbere spice or dry harissa spice or 2 teaspoons garam masala
    • 1/4 teaspoon black pepper or cayenne or omit for less heat
    • 1/2 teaspoon salt
    • 15 ounce (425.24 g) diced tomatoes with their juices or 1 cup chopped and 1 cup pureed
    • 15 ounce (425.24 g) can chickpeas drained or 1 1/4 cup of cooked chickpeas
    • 10 ounces (283.5 g) cubed sweet potatoes or about 2 1/2 cups , use other veggies such as potatoes, cauliflower, butternut squash, zucchini or a combination for variation
    • 1 cup (250 ml) coconut milk (use the whole 14 oz can for saucier) , see notes for subs
    • 2 tablespoons peanut butter or almond butter or sunflower seed butter for Nutfree
    • 1/4 cup (60 ml) water
    • 2 cups well-packed fresh baby spinach or 1 cup frozen spinach thawed
    • cilantro pepper flakes, and lime juice for garnish

    Instructions

    • In a 9x11 or a similar size baking dish, add the oil and spread evenly. Preheat the oven to 400 deg F(205 c)
    • Then add the onion, garlic, and ginger on one side and the sweet potato on the other side.
    • Mix all the spices except salt in a bowl. Mix well and sprinkle all over.
    • Mix the onions a little bit and mix sweet potatoes to coat the spices but keep the onions and sweet potatoes separate. Sprinkle some splashes of water if needed while mixing, to help the spices stick.
    • Bake at 400 degrees Fahrenheit(206 c)  for 15-16 minutes or until the onions are golden.
    • Then remove the baking dish from the oven then add in the coconut milk and peanut butter and mix in. Mix the peanut butter into the coconut milk until it's mixed in otherwise, it will just stay in one corner of the dish.
    • Then add in the tomato, chickpeas, salt, water, and mix really well.
    • Put the dish back in the oven and bake for 20-30 minutes or until the sweet potato is cooked to preference and the sauce has thickened. (If the sweet potatoes aren’t tender at 20 min, cover the dish with parchment and check in another 10-15 mins)
    • Remove from the oven and immediately add in the spinach and mix in. The spinach will wilt with the heat of the sauce.
    • Taste and adjust salt and flavor then garnish with cilantro, red pepper flakes, and lime juice and serve with rice, cauliflower rice or flatbread.

    Video

    Notes

    To make this nut-free, you can use some sunflower seed butter. You can also use 3 tablespoons of split red lentils (masoor dal) instead. Just add them with the chickpeas. They will cook and thicken the sauce.
    Coconut milk substitute: Use cashew milk or oat milk or other creamy non dairy milk. You can add more nut butter to thicken the sauce if needed 
    Veggie subs: use other veggies such as potatoes, cauliflower, butternut squash, zucchini or a combination for variation
    Use white beans or lentils instead of chickpeas 
    Oilfree: Omit the oil and use generous splashes of broth. The onion and spices will brown faster so check at 10 minutes and stir. 
    Stovetop: Sauté the onion,garlic,ginger and spices in oil or broth until translucent. Then add the rest of the ingredients except water. Mix the peanut butter in well then cover and simmer until sweet potatoes or veggies are cooked. Garnish and serve 

    Nutrition

    Nutrition Facts
    Baked Chickpea Sweet Potato Curry Vegan
    Amount Per Serving
    Calories 315 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 6g38%
    Sodium 498mg22%
    Potassium 869mg25%
    Carbohydrates 38g13%
    Fiber 10g42%
    Sugar 9g10%
    Protein 12g24%
    Vitamin A 13580IU272%
    Vitamin C 17mg21%
    Calcium 141mg14%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    •  onions, minced ginger, and garlic are added to the casserole dish and  form the base of our gravy
    • spices: coriander, cumin, paprika, cinnamon, curry powder or berbere spice or dry harissa spice or 2 teaspoons garam masala,  black pepper
    • coconut milk makes this a rich and creamy curry. For a coconut-free  version, use cashew milk
    • canned diced tomatoes lend sweetness, acidity, body, and color to the tofu curry sauce
    • cooked chickpeas, drained or 1 1/4 cup of cooked chickpeas for added protein
    • cubed sweet potatoes or about 2 1/2 cups
    • peanut butter or almond butter for thickening or use sunflower seed butter for nut-free
    • well-packed fresh baby spinach

    baked chickpea sweet potato curry served over rice

    Tips & Substitutions:

    • To make this nut-free, you can use some sunflower seed butter. You can also use 3 tablespoons of split red lentils (masoor dal) instead. Just add them with the chickpeas. They will cook and thicken the sauce.
    • You can also use fresh tomatoes, pureed instead of canned tomatoes.
    • Instead of spinach, you can use chard or mustard greens.
    • Use other veggies such as cauliflower,  potato, butternut squash or a combination
    • Use other non dairy milks such as cashew milk or oat milk

    ingredients needed for vegan chickpea sweet potato curry

    How to make Baked Chickpea Sweet Potato Curry:

    a casserole dish with sweet potato cubes on one side, and onions, garlic and ginger on the other side

    In a 9×11 or a similar size baking dish, add the oil and spread evenly. Then add the onion, garlic, and ginger on one side and the sweet potato on the other side.

    baked sweet potato cubes and onion in a casserole dish

    Mix all the spices except salt in a bowl. Mix well and sprinkle all over. Mix the onions a little bit and mix sweet potatoes to coat the spices but keep the onions and sweet potatoes separate. Sprinkle some splashes of water while mixing if needed to help the spices stick.

    coconut milk and peanut butter being added to a casserole dish with roasted sweet potato

    Bake at 400 degrees Fahrenheit(206 c)  for 15–16 minutes or until the onions are golden.


    Then remove the baking dish from the oven then add in the coconut milk and peanut butter and mix in.

    a casserole dish with sweet potatoes baking in coconut milk gravy

    Mix the peanut butter into the coconut milk until it’s mixed in otherwise, it will just stay in one corner of the dish.

    Then add in the tomato, chickpeas, salt, water, and mix really well.

    tomatoes and canned chickpeas being added to baked sweet potato curry

    Put the dish back in the oven and bake for 20-25 minutes or until the sweet potato is cooked to preference and the sauce has thickened.

    a casserole dish with chickpea sweet potato curry in creamy gravy

    spinach being added to sweet potato chickpea curry

    Remove from the oven and immediately add in the spinach and mix in. The spinach will wilt with the heat of the sauce.

    Top shot of casserole dish with chickpea sweet potato curry

    Taste and adjust salt and flavor then garnish with cilantro, red pepper flakes, and lime juice and serve with rice or flatbread.

    Storage: refrigerate for upto 3 days. Freeze for upto a month

    a serving of vegan baked sweet potato chickpea curry served with rice sprinkled with cilantro

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Michelle

      March 15, 2023 at 12:17 am

      5 stars
      This was so tasty! I added one zucchini for extra veggies and served it with basmati rice. I used 1/2 curry and 1/2 garam Marsala. This will definitely be on repeat at my house.

      Reply
      • Vegan Richa Support

        March 15, 2023 at 8:07 pm

        awesome! thank you!

        Reply
    2. Nicky

      November 27, 2022 at 1:42 am

      5 stars
      I have lost count of how many times I have made this recipe now. It is great for weekday meals and I have also made it when we have had friends over and they have loved it too.

      Reply
      • Vegan Richa Support

        November 30, 2022 at 11:02 am

        That makes me so happy to hear!

        Reply
    3. Ann H.

      October 23, 2022 at 6:37 pm

      5 stars
      This recipe is easy and delicious! I cooked it on the stovetop instead in the oven, added some zucchini, and served it over brown rice. I will definitely make this again.

      Reply
      • Vegan Richa Support

        October 24, 2022 at 8:46 am

        Excellent.

        Reply
    4. Ann H.

      October 23, 2022 at 6:35 pm

      5 stars
      This recipe is easy and delicious! I cooked it on the stovetop instead in the oven, added some zucchini, and served it over brown rice. I will definitely make this again.

      Reply
      • Vegan Richa Support

        October 24, 2022 at 8:46 am

        Awesome.

        Reply
    5. Hillary

      April 17, 2022 at 1:57 pm

      5 stars
      SO GOOD! I chopped the sweet potatoes pretty small after reading the comments, and I didn’t need to cook the dish for extra time. I stirred in chopped kale for the last 10 minutes of cooking instead of using spinach at the end. 🌱💚

      Reply
      • Richa

        April 17, 2022 at 5:27 pm

        Yay!!

        Reply
    6. Heather

      March 31, 2022 at 9:01 pm

      We have a random spinach allergy in our household. This looks too good to pass up. Any recommendations for a spinach substitute?

      Reply
      • Richa

        April 01, 2022 at 12:24 am

        Just omit it

        Reply
    7. celia

      February 08, 2022 at 10:34 pm

      5 stars
      Made this today and we love it! Very creamy, rich and filling. I cut the sweet potato to slightly larger than the chick peas and they cooked well.

      Reply
      • Vegan Richa Support

        February 13, 2022 at 6:08 pm

        perfect 🤩

        Reply
    8. Leah B

      February 07, 2022 at 7:05 pm

      5 stars
      Made this recently and used berbere instead of the curry powder as you suggested in the recipe options. It was amazing! It was even better as leftovers. I will definitely be making this one again.
      Similar to others’ experiences, it took more time to cook to get the sweet potatoes tender, but that could be because it was so cold in my house/pantry that the can of coconut milk was solid when I opened it. I’m sure that lowered the temperature of the casserole when I added that and then it would have taken additional time to get back to temperature.
      Thanks for another great recipe!

      Reply
      • Richa

        February 07, 2022 at 8:06 pm

        Yes definitely the overall temps of ingredients , the pan etc makes a difference. Just bake until everything is cooked to preference. And stick to those times for next time

        Reply
    9. Anna

      February 01, 2022 at 6:12 pm

      5 stars
      Excellent, easy recipe. 10/10 recommend!

      Reply
      • Vegan Richa Support

        February 05, 2022 at 9:07 am

        wow 🤩

        Reply
    10. Jackie

      January 20, 2022 at 4:08 pm

      5 stars
      Very flavorful. Used curry powder for this first time but will likely try garam masala and the others in the future. Another great recipe! Thank you!

      Reply
      • Vegan Richa Support

        January 21, 2022 at 11:44 am

        great! hope you like it with the different spices too

        Reply
    11. Rachel

      January 19, 2022 at 10:04 am

      5 stars
      This came out delicious! I ended up having to bake it for an hour in order to cook the sweet potatoes. Not sure what made it take so long, I cut them into ~0.5-inch chunks.

      Reply
      • Richa

        January 19, 2022 at 10:47 am

        Half inch skis good size, maybe chop slightly smaller. Maybe the ingredients were too cold, pan was too thick or oven not running hot enough or a combination affectjng the overall time the sauce was boiling. Cover the pan witb parchment to hold the heat in and faster cooking

        Reply
    12. Genie

      January 18, 2022 at 6:50 am

      I made this — turned out great! I did have to bake it longer to get the sweet potatoes cooked though. Peanut butter and coconut milk together! Two of my favorite things.

      Reply
      • Vegan Richa Support

        January 21, 2022 at 11:34 am

        perfect combo

        Reply
    13. Cheryl

      January 16, 2022 at 4:33 pm

      5 stars
      This was delicious!! I love the baked casseroles. I had to bake it for 10 extra minutes to get my sweet potatoes cooked, but worth the wait.

      Reply
      • Vegan Richa Support

        January 17, 2022 at 1:08 pm

        I love them too, Cheryl

        Reply
    14. Anna

      January 16, 2022 at 12:09 pm

      5 stars
      Hands-off, easy, and best of all, delicious!

      Reply
      • Vegan Richa Support

        January 17, 2022 at 12:57 pm

        i love these types of recipes too =) thanks Anna

        Reply
    15. Carol Vare

      January 13, 2022 at 9:20 am

      5 stars
      This is amazingly easy to eat make and is spectacular. You will love this dish!

      Reply
      • Vegan Richa Support

        January 14, 2022 at 5:37 pm

        thanks Carol!

        Reply
    16. Fawn

      January 07, 2022 at 9:21 am

      5 stars
      1/6/22 5⭐️ i doubled this recipe and it barely fit in my 9×13 glass baking dish. I used 1.5 cans of coconut milk and it was super duper creamy (maybe too much!) i added 1 zucchini. More spinach would be better. If i had a bigger baking dish, i should have added more zucchini and maybe cauliflower. There was plenty of cream sauce.

      Reply
      • Vegan Richa Support

        January 08, 2022 at 9:52 am

        good to know

        Reply
    17. Nandini

      January 06, 2022 at 9:35 pm

      5 stars
      So creamy and delicious… Must try

      Reply
      • Vegan Richa Support

        January 08, 2022 at 9:00 am

        I can’t wait to hear what you think

        Reply
    18. SC

      January 06, 2022 at 3:32 pm

      Can we make it without any nut butter ? If so any alternative for thickening the sauce ?

      Reply
      • Richa

        January 06, 2022 at 3:58 pm

        Yes see notes. Use sunflower seed butter or add 3 tbsp split red lentils with the chickpeas. The red lentils will cook and break down a bit. Mix them some to help them break down more and thicken the mix . The sauce is plenty thick even without any additions. It’s not watery thin.

        Reply
    19. Sylvia W

      January 06, 2022 at 9:37 am

      5 stars
      I cannot wait to try this! It is especially lovely that there are so many variations/options to personalize the end result. I will make this spicy for myself, but will tone down the seasoning a bit (eliminating any peppers) for a dear friend whose health issues and taste buds cannot handle spicy heat, but who is learning, with my assistance, to enjoy plant based international foods. I think she is going to love this!

      Reply
      • Richa

        January 06, 2022 at 4:00 pm

        ❤️❤️❤️

        Reply
    20. Carol K

      January 06, 2022 at 8:46 am

      5 stars
      Stellar! My family gave this a big WOW! last night. This curry is so very satisfying. The flavors are rich and complex without being too spicy. I roasted 1 sweet potato and 1 yam in the oven, and sauteed and combined all other ingredients on the stove before adding them to the roasting pan to continue in the oven. Also I added 1/3 cup diced firm mango and used a whole can of coconut milk.

      Reply
      • Richa

        January 06, 2022 at 4:00 pm

        Yumm.

        Reply
        • Leemor

          January 09, 2022 at 7:19 pm

          5 stars
          Yum!!! Was so great and easy!!

          Reply
          • Vegan Richa Support

            January 10, 2022 at 1:59 pm

            Success !

            Reply
    21. Amy

      January 05, 2022 at 6:41 pm

      Excited to try this – absolutely obsessed with your lentil curry casserole! If including cauliflower, when would you recommend adding it in in the cooking process?

      Reply
      • Richa

        January 05, 2022 at 7:46 pm

        With the chickpeas.

        Reply
    22. Jen

      January 05, 2022 at 5:06 pm

      5 stars
      Made this for dinner using the stovetop version and subbed the baharat spice blend from your cookbook for garam masala. So good and perfect for a snowy evening, thank you!!

      Reply
      • Richa

        January 05, 2022 at 5:18 pm

        Awesome! Yes baharat would be wonderful in it!

        Reply
    23. Trina

      January 05, 2022 at 3:05 pm

      5 stars
      Made this night, so yummy. I did cook my chickpeas and rice, separately of course, in my pressure cooker. I also strained my tomatoes through the food mill, can’t have the skin or seeds, used refrigerated coconut milk that come in the half gallon size, and added the extra almond butter. Delicious!!!!
      Thank you for the one pan baked curry.
      Trina

      Reply
      • Richa

        January 05, 2022 at 5:22 pm

        Awesome

        Reply
    24. arj

      January 05, 2022 at 2:09 pm

      A true one-dish casserole! I am obsessed with anything one pot on the stove, instant pot, or casserole in the oven. Who can manage anything else weeknight?

      I would love to make this tonight but I don’t have any spinach or kale in the house. Will it be lacking w/o greens? Should I toss in some frozen peas or extra potatoes to bulk it up?

      Reply
      • Richa

        January 05, 2022 at 5:19 pm

        Should be just fine without the greens. You can add other veggies if you like, it’s a forgiving recipe.

        Reply
    25. susan souza

      January 05, 2022 at 6:11 am

      5 stars
      would like to know if another milk could be used instead of coconut forthe chickpea curry.

      Reply
      • Richa

        January 05, 2022 at 6:21 am

        Yes, use cashew milk or oat milk

        Reply
    26. Falguni Dalal

      January 05, 2022 at 5:59 am

      Hi Richa! This recipe looks amazing! However, I abosolutley loathe sweet potatoes. Can this recipe be made using regular russet potatoes? I have tried eating sweet potatoes many times and truly dislike them. Would using a white potato change the flavor too much in a negative way?

      Thanks so much for your blog! We love it and enjoy your recipes so much!

      Reply
      • Richa

        January 05, 2022 at 6:21 am

        Use regular potatoes. Potatoes and chickpeas go very well as well and Indian spices!

        Reply

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