Gluten-Free Dairy-Free Chickpea and Sweet Potato Curry

A hearty, one-pot vegan curry with tender sweet potatoes, protein-packed chickpeas, and fragrant spices simmered in creamy coconut milk. This Gluten-Free Dairy-Free Chickpea and Sweet Potato Curry is everything a good curry should be — rich, warming, and full of flavour — while remaining naturally plant-based and allergy-friendly.

It’s the kind of comfort food that feels nourishing and satisfying at the same time. Sweet potatoes add a gentle sweetness that balances perfectly with aromatic curry spices, while chickpeas provide plenty of protein and texture. The coconut milk brings it all together in a silky, golden sauce that’s delicious over rice, quinoa, or with gluten-free flatbreads.

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4

Ingredients

• 1 tbsp coconut oil

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 tbsp grated fresh ginger

• 1 tbsp curry powder (gluten-free)

• 1 tsp ground cumin

• 1 large sweet potato (about 350g), peeled and diced

• 1 can (400g) chickpeas, drained and rinsed

• 400ml coconut milk

• 150ml vegetable stock

• 1 tbsp tomato purée

• Salt and pepper, to taste

• Fresh coriander, chopped (for garnish)

Directions

1. Heat coconut oil in a large saucepan over medium heat.

2. Add onion and sauté until soft and translucent, about 5 minutes.

3. Stir in garlic, ginger, curry powder, and cumin; cook for 1 minute until fragrant.

4. Add diced sweet potatoes, chickpeas, coconut milk, vegetable stock, and tomato purée. Stir to combine.

5. Bring to a gentle simmer, cover, and cook for 20–25 minutes, stirring occasionally, until the sweet potatoes are tender and the sauce thickens.

6. Season to taste with salt and pepper.

7. Garnish with chopped coriander and serve hot.

Serve with fluffy basmati rice or gluten-free flatbreads to soak up the sauce. It tastes even better the next day — the flavours deepen beautifully, making it a great make-ahead meal.

If you loved this, try my Dense Bean Salad or for a quick and easy tasty dinner Cattle Ranch Casserole

What Makes This Gluten-Free Dairy-Free Chickpea and Sweet Potato Curry Special

This curry hits every note — sweet, savoury, creamy, and aromatic. The combination of chickpeas and sweet potatoes creates a hearty base that’s both nutrient-dense and naturally gluten-free. Coconut milk gives the sauce a luxurious creaminess, while curry powder and cumin infuse it with warmth and depth.

It’s also a fantastic meal-prep recipe: one pot, minimal effort, and flavours that deepen beautifully overnight. Perfect for anyone following a dairy-free, vegan, or gluten-free diet, but loved by everyone who enjoys bold, comforting food.

Serving Suggestions

Serve this curry spooned over fluffy jasmine or basmati rice for a classic combination, or try it with quinoa or millet for extra protein. Gluten-free flatbreads, naan, or warm pitta are perfect for soaking up the sauce.

Add a side of mango chutney or pickled onions for contrast, or top with a dollop of dairy-free yoghurt to cool the spice. For a complete meal, pair with roasted cauliflower or a simple cucumber salad with lemon and mint.

If you like more heat, stir in chilli flakes, diced red chilli, or a dash of cayenne just before serving.

Storage & Freezing Tips

This curry stores and reheats beautifully. Keep leftovers in an airtight container in the fridge for up to four days, or freeze for up to two months.

Reheat gently on the hob or in the microwave, adding a splash of water or coconut milk if it thickens too much.

In fact, it often tastes even better the next day as the flavours meld together — making it ideal for batch cooking or meal prep.

Optional Tips & Variations

• Serve with jasmine rice or gluten-free flatbreads.

• Add spinach or kale for extra greens.

• Use butternut squash instead of sweet potato for variety.

• Add a squeeze of lime juice before serving for brightness.

• Adjust the spice level with chilli flakes or fresh chilli.