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Sweet Potato, Chickpea and Lentil Curry

This curry has a warm earthy flavor from cumin,turmeric and coriander, a bit of sweetness from cinnamon and a good dose of heat from dried chili peppers.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course lunch, Main Course
Servings 12


  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 tbsp mustard seeds
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp salt
  • ½ tsp chili powder
  • 1 tsp cinnamon
  • ½ tsp paprika
  • ½ tsp coriander
  • 1 tsp coconut sugar
  • 3 dried chilis chopped (about 1 tbsp)
  • 3 cloves garlic minced
  • 1 inch piece ginger minced
  • 1 large sweet potato cubed (about 1 pound)
  • 28 oz can diced tomatoes
  • 5 oz can tomato paste
  • 1 can chickpeas rinsed and drained (or 2 cups cooked)
  • 1 cup dry red lentils
  • 2 ½ cups water
  • 1 can coconut milk


  • Measure all dried spices and combine in a small bowl. Mince garlic and ginger. Peel and cube sweet potato. Set aside.
  • Heat olive oil in a large saucepan. Add onions and sauté for five minutes, until translucent.
  • Add dry spices, garlic and ginger and heat for two minutes to let the spices release their aroma.
  • Add cubed sweet potato and all remaining ingredients except coconut milk. Bring to boil. Reduce heat and simmer for 20 minutes.
  • Add coconut milk. Stir in and simmer for five minutes.
  • Serve with brown rice or naan bread.


SLeftovers can be stored in the fridge for three days or in the freezer for 3 months.
Keyword curried chickpeas, curried lentils, curry, plant based, plant based curry, sweet potato curry, vegan, vegetarian