A quick and easy vegetarian family meal, this Sweet Potato and Chickpea Curry is ready in about 35 minutes. Serve with Naan for a simple, one-pot meal.

Sweet Potato and Chickpea Curry with Naan bread

We are back to the grind in a big way this week. The holidays seem so long ago now. 🙁 I miss their lazy pace already.

I’m making a full-fledged effort to cook more during the work week – this week at least.  Let’s see it’s Tuesday, and I have made dinner every night so far this week. ????  (mini cheers 🙂 !).

I know I’m not alone in my struggle to just keep this ship we call family moving in the right direction week after week. I know we all have to do what we have to do just make it through. And that is more than okay. It’s fantastic even. And if making it to Friday means a take-out meal or two – so be it. It’s all good.

Don’t get me wrong, this really is not about New Year’s. I often feel the same way in September after summer break. It’s this feeling I have when there has been a long break away from the everyday busy-ness.  A feeling that I have to get myself organized and ready for it all. Again. Right now, this time around, I just  keep thinking there has to be a better way. An easier way to cook, to eat, to enjoy food again as a family. A way that just doesn’t leave me burnt out and cranky. So I’m making an effort to find those easy meals. The no brainers…

And with this in mind, I’ve decided that quick curries are completely under-rated and we all need more of them in our lives. This sweet potato and chickpea curry is just the thing for an easy weeknight meal – it can be ready in about 35 minutes. I usually chop as I go and then tidy up once the pot is on to simmer.

Keeping with the no fuss theme, I like to serve this with naan or pita bread to scoop up all the goodness. You could also serve this with rice… which might be just one too many more pots for me to clean after a long day. But you can if you want to.

Sweet Potato and Chickpea Curry with Naan bread

A few note for Sweet Potato and Chickpea Curry

  • I used swiss chard in this dish mostly because I had it on hand. You could use frozen green peas (use about 1-1/2 cups and toss them in at the very end, just as the sweet potatoes are getting tender. Green peas will only need a few minutes to heat up). Or you could use spinach, toss it in just as the potatoes are becoming tender and toss it until it wilts (add 2 generous handfuls)
  • Black mustard seeds are not the same as yellow mustard seeds. They are pungent and earthy. I honestly don’t know of a good substitute. They add a tangy, peppery spice to the dish. I’ve come across a few different resources that recommend yellow mustard seeds in their place. In my opinion, if you don’t have black or brown mustard seeds, just leave this out. A good curry powder likely has a bit in there already. Of course if you want to give it a try with yellow mustard seeds, go ahead and let me know how it goes. Black mustard seeds are usually available in good international grocery stores. I find mine at the Bulk Barn. Or you can order here. 
  • I like a bit of fresh chili in my curries and my kids are (finally!) now able to tolerate a bit. If you are making this for young kids or just don’t like any heat to your spice, just leave it out.

Sweet Potato and Chickpea Curry

A simple curry dish packed with fresh veggies and chickpeas.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 servings


  • 1 tablespoon coconut oil
  • 1 teaspoon black mustard seeds
  • 1 small white onion finely chopped
  • 3 cloves of garlic crushed
  • 1 tablespoon freshly grated ginger root
  • 1/2 - 1 fresh mild chili pepper thinly sliced (optional)
  • 1 teaspoon ground coriander
  • a pinch of cayenne pepper
  • 1-1/2 teaspoon garam masala or your favourite curry powder
  • 1/2 teaspoon sea salt
  • 2 398ml cans fire-roasted diced tomatoes
  • 1 540ml can chickpeas, rinsed and drained
  • 1 large sweet potato peeled and cut into 1-inch cubes
  • 1 small bunch swiss chard leaves ribs removed and chopped, leaves thinly sliced ( about 2 cups leaves and stems chopped)
  • 2 tablespoons fresh cilantro chopped
  • salt to taste
  • fresh cilantro for garnish
  • lemon wedges


  • In a large nonstick skillet, heat coconut oil over medium heat. Add the black mustard seeds and toss in the hot oil for a minute or so, they will start to pop and become fragrant. Add the onion, garlic, ginger and sliced chili if using and cook until onions are soft, about 3-5 minutes.
  • Sprinkle spices (coriander, cayenne, garam masala and sea salt) over top, stir and continue to cook for one more minute. Add sweet pototoes and chard and toss for 2 minutes or until the chard begins to soften. Add the tomatoes and chickpea, bring to a boil, then reduce heat and simmer until potatoes are tender, 15-20 minutes.
  • To serve, garnish with more fresh chopped cilantro, a wedge or lemon and fresh cooked rice or naan bread.
Trish Cowper | www.infinebalance.com