Süßkartoffel Curry mit Kichererbsen (vegan)

January 19, 2026

This sweet potato curry with a combination of coconut milk, chickpeas and tamarind paste is a very special experience. The super creamy consistency and sweet and spicy taste is simply delicious. It is also really quick to prepare! So be sure to give it a try 🙂

About my sweet potato curry

The sweet potatoes I used for this are even from our garden. Last year, my husband and I grew our own vegetables for the first time. Of course, we made a lot of rookie mistakes and would do one or two things differently next time, but we were still able to harvest a lot of vegetables. For example: eggplants, tomatoes, chillies, peppers, spinach and even sweet potatoes! I have to be honest and admit that I was pretty sure that the sweet potatoes in the tubs wouldn’t work out! So of course I was all the more delighted when we managed to dig up some sweet potatoes after all! As a “curry expert”, it was clear to me: today we’re having a sweet potato curry!

Sweet potato curry – the ingredients

The special thing about my sweet potato curry is that this curry is completely free from animal products (cream, etc.). So it’s vegan!

Ghee or oil for frying
Sweet potato
tomato
Garlic cloves
Onion
Chickpeas
Tomato paste
Paprika pulp
Tamarind paste
Coconut milk
Spices: Turmeric, chili powder, cumin, paprika, salt & pepper, cumin seeds
For topping: coriander, garam masala, black cumin and/or sesame seeds

Sweet potato recipe with coconut milk – so creamy!

“I don’t like it when the coconut milk tastes too strong! Shiba, do you have any tips?”
I get asked this question very often – and I can understand it very well! To neutralize the coconut milk flavour, I like to fry the spices with the onions on a medium heat beforehand. This allows them to develop their full flavor. I also like to add a little paprika, tomato paste and/or tamarind paste. I also fry these briefly before deglazing everything with the tomatoes and coconut milk. Make sure you try this out! At the end, it is also important to leave everything to simmer on a low heat with the lid closed so that all the ingredients and flavors can develop.

The sweet potato – what you should know

Differences to the conventional potato: Although they have “potato” in their name, sweet potatoes are not potatoes. They belong to a different plant family and differ in their texture, color and taste. Sweet potatoes are generally sweeter and have a softer texture than conventional potatoes.
Different varieties: There are different varieties of sweet potatoes that differ in color and taste. The most common variety is orange and has a sweet flavor, but there are also white, purple and yellow varieties.
Preparation: Sweet potatoes can be prepared in various ways, such as baked, boiled, deep-fried or grilled. They are a versatile ingredient in many dishes and are suitable as a side dish or as the main ingredient in vegetarian dishes.
Storage: Sweet potatoes should be stored in a cool, dry and dark place to extend their shelf life. They should not be stored in the fridge as this can cause them to lose flavor and texture.

The Video for the Recipe

@shibaskitchen SÜẞKARTOFFEL CURRY. The full recipe on my homepage. Search for "sweet potato" (www.shibaskitchen.de) #süßkartoffelrezepte #süßkartoffelcurry #foodblogger_de #foodbloggerdeutschland #rezeptefürjedentag ♬ İki Keklik - Güncel Paylaşımlar TV

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3 more recipes from me

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What do you think of the sweet potato and chickpea curry?

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If you’ve tried this recipe, I’d love to hear what you think! Feel free to leave me a comment below or share your feedback on Instagram. I’m always happy about compliments, new tips, and friendly feedback.

Best regards

Sweet Potato Chickpea Curry

This sweet potato chickpea curry is truly special thanks to the combination of coconut milk, sweet potatoes, and tamarind paste. The super creamy texture and the sweet-and-spicy flavor are absolutely delicious. Give it a try yourself and see how good it is!

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Prep Time 10

Cook Time 20

Total Time 40

Servings: 5 Personen

Course: Main course

Cuisine: India, Pakistan

Calories: 277

Ingredients Equipment Method Nutrition Notes

Ingredients

1 tbsp ghee or neutral oil for sautéing just enough to coat the bottom of the pot
1/2 tsp cumin seeds
1 medium onion
3 minced garlic
about 15 g ginger
1 tbsp paprika paste
1 tbsp tomato paste
1 tbsp tamarind paste
200 g cherry tomatoes or regular tomatoes
3 Medium sweet potatoes about 700 g
400 ml coconut milk
250 ml water
1 jar chickpeas drained weight: 265 g
125 g spinach or frozen spinach)

Spices:

½ tsp turmeric
½ tsp chili powder hot
1 tsp paprika powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp chili flakes
salt to taste

Toppings

1 tbsp black sesame seeds for garnish
fresh cilantro for garnish
garam masala sprinkle on top at the end

Equipment

1 Wok
1 Tamarind Paste

Method

Dice the onion, garlic, and ginger. Crush the garlic and ginger in a mortar (or finely chop them). Wash the tomatoes and cut them in half. Peel the sweet potatoes and cut them into small cubes.
Heat the ghee (or neutral oil) in a pan. Add the cumin seeds and let them sizzle for about 10 seconds. Then add the onions and sauté over medium heat.
Add the garlic-ginger paste and cook for another 1–2 minutes.
Add the spices along with the tomato paste, tamarind paste, and paprika paste. Sauté for about 30 seconds.
Add the tomatoes and sweet potatoes and continue sautéing until everything is lightly browned.
Deglaze with water and coconut milk and bring to a boil. If you like it spicy, add a little chili. Season with salt to taste.
Bring to a boil once, then reduce the heat to low, cover, and simmer for about 10 minutes (until the sweet potatoes are tender).
Add the chickpeas and spinach and cook for another 5 minutes.
Finish with fresh cilantro and a sprinkle of garam masala (2–3 pinches). Serve with basmati rice or naan bread.
Optional: Garnish with black sesame seeds and enjoy!

Nutrition

Calories: 277kcalCarbohydrates: 39gProtein: 5gFat: 13gSaturated Fat: 11gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 114mgPotassium: 837mgFiber: 6gSugar: 9gVitamin A: 24610IUVitamin C: 16mgCalcium: 72mgIron: 4mg

Notes

Sweet potatoes cook much faster than regular potatoes, so keep an eye on them.
Instead of frozen spinach, you can of course use fresh spinach leaves.
I recommend serving the curry with naan or basmati rice.

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Hi, I’m Shiba

I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!

I hope you enjoy browsing and cooking.

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