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.
Jen
This was so spicy, not sure how you expected kids to eat it?!
Amy
Hi Jen, I've never had a problem getting my kids to eat this, in fact, they request this meal often and I usually add more spice. Did you use a mild curry powder? Curry powders vary quite a bit from brand to brand so I'm guessing you picked up a hotter one.
Lori Mueller
I made this tonight for dinner. We loved it a lot but i think I would add more tomatoes and coconut milk for a creamier sauce. But otherwise was wonderful and satisfying. Thank you!
Amy
So happy you liked it, Lori. A few other readers have added coconut milk to this curry and enjoyed it. Sounds lovely!
Natalie
This is a personal favorite of mine, my 6 year old loves it, and my vegetarian friends. So cost effective too. Thank you!
Amy
Thanks Natalie, this is one of our favourites too, I make it most weeks. So glad you enjoy it 🙂
Maggie
What is the ideal age for this recipe? It would be helpful to know in all your recipes for babies/kids as there isn't any indication
Amy
Hi Maggie, thanks for your feedback. I don't give age indications as I do feel it depends on the baby, parents and weaning method. With my first I did a more traditional style of weaning (starting with purees) with my eldest I did baby-led weaning and he really ate what we did from the beginning. I'd have probably served this to my first around 10 months and my second around 7mths.
Bella lombardo
This recipe was so good! I used coconut milk instead of stock and it was amazing
Amy
Thanks for the lovely feedback, Bella. So glad you liked it and great idea to use coconut milk 🙂
Riona
I made this for my 19 month old son today and he absolutely loved it. Thank you so much
Amy
Thanks for the feedback Riona, so glad he liked it 🙂
Tara
I make this all the time, it's absolutely delicious! I often freeze the leftovers and have meals for next week! So good
Amy
Great! So glad you enjoy this recipe, Tara 🙂
Miss Maxine Mullock
Great and healthy recipe I used it as part of diet plan during training
Amy
Thank you!
Lisa
Great recipe, luckily my kids eat mostly anything so I chuck in a couple of handfuls of spinach and chopped coriander near the end too for a bit of extra veg and flavour.
Amy
Sounds perfect, Lisa! Thanks for taking the time to give feedback 🙂
Rosie Paicu
Hi is this recipe suitable for an 8 month old baby?
Amy
Hi Rosie, it really depends on baby and the method of weaning you are doing. Is your baby used to textured foods? You can always mash it up a bit. I would make sure to check the ingredients of the curry powder you use (as some can be high in salt) and use homemade stock or water.
Emily
Grated carrot! Genius!!! As my children have a strange dislike of sweet potatos. I often have problems getting them to eat this dish...until I discovered your version. Thank you very much
Amy
Hi Emily, Fab! So glad the recipe was a hit! Thanks for taking the time to rate and let me know 🙂
Julie
Very nice recipe! I use it a lot!
Amy
Great! So glad you like it 🙂