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Sweet Potato, Chickpea & Green Bean Curry

This delicious and healthy curry is an easy week night dinner for the whole family which will warm you from the inside out!

Course Main Course
Cuisine Indian
Keyword Curry, Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 People


  • 2 medium sweet potatoes
  • 1 medium brown onion
  • 4-5 cloves garlic
  • 3 cm piece ginger
  • 300 grams green beans
  • 1 400g can of diced tomatoes
  • 1 400g can of chickpeas
  • 1 400ml can of coconut milk
  • 2 tbsp coconut/olive oil
  • 0.5 cup vegetable stock
  • 0.5 cup cashew nuts
  • 1.5 tsp ground cumin
  • 1 tsp ground corriander
  • 1 tsp turmeric
  • 0.5 tsp red chilli flakes
  • 1 tsp curry powder
  • 1 pinch salt and pepper to taste
  • 1 whole lime
  • 1 bunch fresh corriander
  • 1 cup coconut yoghurt to serve optional
  • 1-2 cups jasmine or basmati rice


  1. Peel and dice the sweet potatoes into 1-2cm cubes

  2. Peel and dice the onion

  3. Peel and finely mince the garlic cloves

  4. Rinse the beans, remove the ends and chop in half

  5. Drain and rinse the chickpeas and assemble the spices

  6. In a medium sized pot, heat the coconut oil on a medium to high heat

  7. Add the chopped onion and sauté for 2-3 minutes

  8. Add the garlic and ginger to the pot and sauté for another 1-2 minutes

  9. Add cumin, ground coriander, turmeric, chilli flakes and curry powder to the pot, stir for a further 30 seconds

  10. Add in around 100-200ml of the vegetable stock to prevent the mixture from sticking, then add the diced sweet potato and stir well to coat in the spices

  11. Add the can of chopped tomatoes (including their juice), the drained and rinsed chickpeas and the can of coconut milk, stir to combine

  12. Bring the mixture to a near boil, stir and then reduce to a simmer, leave partially covered for 20 minutes, stirring occasionally

  13. If serving with rice, start cooking it during this time, I added some smokey paprika and frozen peas to my rice cooker for something different, however feel free to keep it simple with plain steamed rice

  14. After 20 minutes, test potatoes with a fork, they should be fairly soft

  15. Add in the chopped green beans and salt and pepper to taste, stir well and cook for another 5-10 minutes depending on desired texture

  16. Serve curry on a bed of rice, top with chopped cashew nuts, chopped coriander and squeeze the lime juice over the top (don't skip this, it adds an extra oomph!) I also add a spoonful of coconut yoghurt (YUM!)

  17. Dig in and enjoy!

Recipe Notes

Leftovers can be stored in the refrigerator in an airtight container for up to three days, or can be frozen for up to one month for best results.