by 
This Sweet Potato and Chickpea Curry is a quick, easy and nourishing meal for the whole family. Gently spiced with a subtle sweetness from the sweet potato, it's suitable for babies, toddlers and adults alike.
Curries have always been a hit in our house, even from when my little foodies first started solids. This chickpeas and sweet potato curry recipe is one of their favorites, alongside our other baby and kid-friendly curries - red lentil curry, fruity chicken curry mango chicken curry, curried eggs and slow cooker chicken curry.
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Reasons to Love This Recipe
- Family-friendly - Enjoyed by babies, toddlers, kids and adults.
- Iron Source - Chickpeas provide iron and sweet potato is rich in vit c which helps support iron absorption.
- Budget-friendly - Made with affordable pantry staples.
- Make-ahead friendly - Great for prepping in advance.
Ingredient Information (and Alternative Suggestions)
- Oil - Use olive oil or a neutral oil for sauteing
- Onion - Adds a savory base and depth of flavor
- Carrot - Adds extra veg goodness and natural sweetness
- Garlic - For flavor
- Curry powder - Curry powders vary a lot. For babies and toddlers, choose a mild curry powder and check for no added salt and sugar.
- Smoked paprika
- Cumin
- Sweet Potato - Adds natural sweetness, can be replaced with regular potatoes.
- Chickpeas - Canned used for convenience
- Chopped tomatoes - Can be replaced with passata for smoother sauce.
- Vegetable broth/stock - Adds flavor and liquid. Use low sodium or homemade if cooking for baby. Can replace with chicken stock.
Step by Step Instructions (with Images)
- Saute Vegetables: Heat oil in large pan over med heat. Add onion and carrot and cook until softened.
- Add Spices: Stir in the garlic, curry powder, paprika and cumin. Cook for 1 min until fragrant.
- Add Sweet Potato: and cook for a couple of minutes, stirring. Add a splash of stock if it starts to stick.
- Simmer: Add the chickpeas, tomatoes and stock. Bring to boil, reduce to simmer and cook until sweet potatoes are tender and sauce thickened.
Top Tips
- Sweet potato size - Cut into even pieces so they cook at the same rate.
- Curry powder choice - Curry powders vary greatly. Choose a mild option for little ones and check labels for no added salt and sugar.
- Too spicy? Stir through a little plain yogurt to mellow.
- Prefer something creamier? Add some full-fat coconut milk for a creamy sauce.
- Boost Veggies - Add grated zucchini with the carrot, add bell pepper or mushrooms at the saute stage or stir through some spinach towards the end of the cook.
Serving Suggestions
- Serve with basmati rice and a side of cucumber slices and fresh tomato for added freshness.
- Roti or naan is always a winner for scooping
- Leftovers - add to omeletes or use as a filling for cheesy quesadillas.
Storage & Reheating Instructions
- Refrigerator - Allow to cool, store in an airtight container in the fridge for up to 3 days.
- Freezer - Allow to cool, then store in a freezer safe container or bag for up to 2 months.
- Reheat - Reheat in the microwave or on the stovetop until piping hot throughout. Add a splash of stock or water if needed to loosen the sauce.
Recipe FAQs
Yes, this curry can be offered from 6 months +, when your baby is developmentally ready and has started solids. However, there are a few important considerations...
Choking Risk - Chickpeas are small and round, which can pose a choking risk. Mash the curry before serving to flatten the chickpeas.
Sodium Levels - Choose no-added salt chickpeas where possible. If unavailable rinse canned chickpeas well to reduce excess sodium. Also check your curry powder and use low-sodium or homemade stock. 
More Sweet Potato and Chickpea Recipes
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Sweet Potato Chickpea Curry
Ingredients
- 2 tbsp oil
- 1 onion, finely diced
- 1 carrot, grated and then copped
- 2 garlic cloves, minced
- 2 tbsp curry powder (see note 1)
- 1 tsp smoked paprika
- 1 tsp cumin powder
- 270g (2 cups) sweet potato, peeled and cut into 1cm cubes
- 800g (28oz) canned chickpeas (2 x 400g), drained
- 400g (14oz) canned chopped tomatoes
- 500ml (2 cups) vegetable (or chicken) stock (or broth) (see note 2)
Instructions
- Heat the oil in a large frying pan over a medium high heat. Add the onion and carrot and cook until the onion is transparent (around 2-3 mins)
- Add the garlic, smoked paprika, cumin and curry powder and stir continuously for another min.
- Add the sweet potato and continue to stir for a further two mins. Add some stock if it starts to stick.
- Add the remaining ingredients, bring to the boil and then reduce to a simmer. Simmer for approx 30 mins, until the potato is cooked through and the sauce has thickened.
Video
Recipe Notes
- Curry powder can vary greatly and can really change the taste of this curry. Check the ingredients and avoid those that have a high salt content if cooking for babies and young toddlers.
- Use homemade / low sodium stock for babies and kids.
Kayla
making this recipe for the family! Could it be cooked in a dutch oven on the stove?
Amy Whiteford
Yes, absolutely! A Dutch oven will work great, just keep it on a gentle simmer and stir occasionally so it doesn’t catch on the bottom. Hope your family enjoys it!
Erica
Love this cooked as instructed with a tin of coconut milk! Could this be done in a slow cooker too?
Amy Whiteford
Hi Erica, I'm so glad you enjoyed it. Many people have commented that they have added coconut milk so I'll have to try it next time. I haven't tested this in the slow cooker but I think it should work, i would probably reduce the amount of stock added though.
Celine
Really delicious recipe, so simple yet flavourful. Great for the whole family, we made this a few times now. I also like to add coconut milk at the end.
Amy
Brilliant! Thanks Celine. A few people have mentioned they have added coconut milk, I will need to try it next time.
Zoe sugden
Gorgeous…. So simple to make.
Amy
Glad you liked it Zoe 🙂
Sophia
Hi Amy,
Thanks for this tasty and easy recipe! I cooked it already 2 times in the last weeks. What curry would you recommend?
Amy
That is great, thanks Sophia. Where are you from and are you cooking for a baby? I like to use Clives of India, it does have salt in it but it is the last ingredient. If you are looking for a salt-free curry powder (if cooking for a baby) I like the Aldi (Australia) one (although I do believe they may have changed the recipe recently).
Sophia Peyiotis
Thanks Amy. I live in London and tried to find Clives of India but wasn't available. Is there anything else you would recommend instead?
Amy
Hi Sophia, I would just look at the ingredient list of the curry powders. If making for a baby you want to look for a mild one without salt in the ingredient list. Hope this helps.
Chris Haley
We have had this a couple of times and it’s so easy yet so tasty. Freeze it for a week or so and it’s even more flavoursome. Time to try some other recipes on this site, I think.
Amy
Thanks Chris 🙂
Gill Hodgson
Added a small tin of coconut milk and a tablespoon of mango chutney. Absolutely delicious!
Amy
Glad you enjoyed it, your additions sound lovely 🙂
Danielle
Hi Amy
We really love this one in our family! Such a great recipe to add lots of vegetables in as well. I normally add mushrooms, broccoli and spinach at the end and some coconut milk too. Very tasty and healthy! Love it thank you!
Amy
Thank you Danielle 🙂
Isabella
Hi can I freeze this and for how long ? Can i defrost in the microwave? Thanks !
Amy
Hi Isabella,
Yes, you can freeze this, for up to 2 months. I usually defrost in the refrigerator overnight but you can also use the microwave.
Lou
Hi, lovely recipe, if I wanted to opt for chicken on occasion when would you suggest I add this? Could I simmer it with the sweet potato? Thanks
Amy
Hi Lou, yes I'd chop some boneless, skinless thighs into chunks and brown with the onions. Then cook as directed. 🙂
Holly
Great recipe. My husband generally only eats things with meat in it and he scooped up all the sauce. Thanks so much! Amazing!
Amy
Excellent! Thanks Holly 🙂
Linda
Hi Amy,
would substituting the stock with coconut milk (400ml can) and adding 100ml of stock would work ? Would coconut milk still cook the sweet potatoes like stock would ?
Or do you recommend cooking as per recipe and adding a dash of coconut milk (100ml)? Or 50/50 stock and coconut milk?
I do love coconut milk in a curry so trying to think of how to use it here. I see other people in the comments have used it too.
Want to try this recipe tomorrow but don’t want to stuff it up !
Thanks for your advice .
Amy
Hi Linda, I haven't tried this with coconut milk. I'd stir through coconut milk (to taste) at the end of cooking. Hope you enjoy 🙂
Joanne
Loved this recipe ,as do all of my family and friends I have recommended to !Easy to make tastes delicious.....
Amy
Thanks Joanne 🙂
TJP
Added tomato paste and a bit of cinnamon. Loved it!
Amy
Brilliant, thank you
SGraham
This is such an easy, tasty recipe to make I admit I didn't have all the ingredients but it still tasted good
Amy
Excellent! Thank you 🙂
Julie
Love this recipe! I added a little cashew cream at the end. And sprinkled a few cashews over the finished dish.
Amy
Yum! Sounds like a great addition 🙂