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.
Helen
Delicious curry, It's a go to in our household. I add in some cauliflower, red lentils (with just one tin of chickpeas), and chuck in a handful of spinach and a can of coconut milk at the end. Serve it up with rice and homemade chapatis.
Amy
Hi Helen, thank you for your lovely comment. This curry in a regular in our house, I must make this trying your variations, they sound great 🙂
Kristina
I added a can of coconut milk as per the comments above - it was absolutely delicious! x
Amy
Love that you loved it, Kristina! I must try coconut milk in it one day 🙂
Mother watson
Made this a few times now as directed and it is really nice. It makes you feel good eating it as you know it’s full of goodness and I’ve always got the ingredients in because they are just normal store cupboard essentials and not faffy pastes. One kid loves it but the other is a veg hater at the moment. Even better the next day and I freeze it too. Thanks for sharing!!
Amy
Thanks Mother Watson! Yes, I agree the next day it tastes even better. This is one of my fav weeknight meals, glad you like it too 🙂
Vera
I made it with organic sweet potatoes and left the peel on for extra nutrients. Also added some grated ginger. It's delicious with some brown rice, toped with yoghurt cilantro!
Amy
Thanks for the feedback Vera, glad you enjoyed it 🙂
Lisa
Made this up last week and added some left over Kent pumpkin. Was lovely. Froze the rest. Defrosted well and tasted even better. I did up the spice factor as well because that’s how we roll. No younger children to worry about. Thank you for sharing!
Amy
Hi Lisa, glad you liked it! I'm with you on the spice factor, I am slowly training my boys to love spice by increasing the spice level slightly every time I make this 😉
Kelly Martin
Delicious easy 30 min curry, added a handful of frozen peas for colour, will definitely recommend and use again, many thanks 🙂
Amy
Thanks Kelly, I actually made this tonight - one of our favourites!
Kilie
Can you freeze it
Amy
Hi Kilie, Yes you can freeze 🙂
Elaine
Thank you Amy... this recipe got the thumbs up from a bunch of kids from 14 months to 4 yrs yesterday...clean plates!! And the leftovers are filling the freezer! Love it!
Amy
Thanks Elaine, delighted it was a hit with the kiddos. Thanks for taking the time to let me know, it means a lot 🙂
Eliza
What a great recipe, thank you!
My 2 year old ate half of his portion and didn't spit it out - a success in my book and we enjoyed it very much too. I halved the stock and used half a tin of coconut milk and some frozen spinach, definitely making again!
Amy
Yeah to your little one not spitting it out! So happy you liked the recipe and I'm loving the addition of spinach 🙂
Amy
Can this be frozen
Amy
Hi Amy, I haven't actually frozen this before but I think it would freeze well.
Julie
Finally got round to making this tonight and it was delicious, I added mushrooms and a can of coconut milk. Super tasty and the little one loved it too.
Amy
Fab! I must try adding some coconut milk the next time I'm a little heavy handed with the spice! I always forget that my kids don't like it as hot as me 😉
Hannah
Great recipe! 2 year old loved it.
I added some mushrooms before simmering which gave us an extra meaty texture which the husband enjoyed!
Amy
Fab! Must try mushrooms next time - sounds delicious! Thanks for rating and commenting 🙂
Rachel
I made this the other week. My kids weren't too keen (they're fussy little things) but I loved it!!! Going to make up a big batch to freeze portions for lunchtime when I'm working at home. So delicious in a jacket potato and much healthier than my usual cheese. Thanks!
Amy
Hi Rachel, so happy you loved it (even though your kids didn't!) . I'm loving the sound of it in a jacket potato, may just have to try that next time! Thanks for the feedback!
Heidi
I made this last night and it was delicious. Both my kids loved it but I did have to add some yogurt to theirs. I thought it was amazing but my husband said it was lacking some meat...!
Amy
I have a husband that used to say that a meal wasn't a meal without meat. He is getting used to it now though! So happy you enjoyed the curry and the kids liked it too!
Georgia Tillson
Hey do you havw to cook the sweet potato and carrot before putting it in the curry x
Amy
Hi Georgia, No you don't need to cook them beforehand. Just make sure you chop the sweet potato small. 🙂
Saskia
I feel like you do need to cook the sweet potato before, I made it today and although delicious was finding that the sweet potato was staying hard stubbornly!!!
Amy
Hi Saskia, I have never had this problem. Did you cut very small? 1cm cubes? Glad you liked the taste though 🙂