This one-pot sweet potato and chickpea curry with rice is wholesome, full of flavour, and naturally vegan — perfect for busy weeknights, easy meal prep, or when you want something nourishing without too much effort.
Everything cooks together in one pan — chickpeas, frozen sweet potato (or you can use fresh), rice, and coconut milk — so the flavours really come together. It’s creamy, gently spiced, and the kind of meal that’s both filling and satisfying.

What You Need to Make Sweet Potato and Chickpea Curry
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Onion and Garlic
One finely chopped onion and a couple of cloves, crushed or chopped. Garlic paste is fine too if that’s what you’ve got.
Ginger
Freshly grated or a paste works well, but you can also use ground ginger if that’s what you have.
Spices
Use a mild or medium curry powder depending on your preference, and throw in some ground cumin if you fancy it — totally optional, but it adds a lovely earthy flavour.
Chopped Tomatoes
One tin — they bring a bit of richness and acidity to balance the creaminess.
Coconut Milk
Go for full-fat coconut milk if you can — it makes the curry wonderfully creamy.
Sweet Potato
I used frozen sweet potato so no peeling or chopping needed — just add it in straight from the freezer. If you want to use fresh, peel and cut it into small chunks (1–2cm)
Chickpeas
One tin, drained and rinsed. They bulk out the curry and soak up all that flavour.
Basmati or Long Grain Rice
No need to pre-cook — it cooks right in the pan with everything else. Just rinse it well first.
Hot Water or Veg Stock
To cook the rice and help everything simmer nicely.
Salt and Pepper
Just to taste at the end.
Optional Garnishes
Fresh coriander or a squeeze of lime to finish it off.
How to Make It – Step by Step

Step 1: Heat a splash of oil in your sauté pan over medium heat. Add the chopped onion and let it cook gently for about 5–7 minutes until soft. Then stir in the garlic, ginger, curry powder, and cumin (if using). Cook for another minute or two until everything smells lovely and fragrant.
Step 2: Next, pour in the chopped tomatoes and coconut milk. Add the frozen sweet potato and chickpeas, then stir it all together. Season with a little salt and pepper.
Step 3: Add in the washed rice and pour in the hot water or veg stock. Give everything a good stir so the rice is evenly mixed through.
Step 4: Pop the lid on the pan and let it simmer gently over low to medium heat for around 20–25 minutes. Stir once or twice to stop anything sticking to the bottom. You’ll know it’s ready when the rice is tender, the sweet potato is soft, and most of the liquid has been absorbed.
Step 5: Have a taste and adjust the seasoning if needed. Then spoon it into bowls and finish with some chopped coriander or a squeeze of lime, if you like.

More One Pot Meals
If you are looking for inspiration for some more recipes that can be made in one pot, take a look at some of these:
- Chicken and Chorizo Paella
- Chicken Couscous with Peppers, Garlic and Chilli
- One Pot Sausage Pasta
- Chicken and Chorizo Pasta

Sweet Potato and Chickpea Curry with Rice
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Equipment
Ingredients
- 1 tbsp oil
- 1 onion finely chopped
- 2 garlic cloves crushed
- 1 tsp grated ginger or use ginger paste
- 2 tsp mild or medium curry powder
- 1 tsp ground cumin optional
- 400 g tin chopped tomatoes
- 400 g tin coconut milk
- 400 g tin chickpeas drained and rinsed
- 200 g fresh or frozen chopped sweet potato no need to defrost
- 150 g basmati or long grain rice rinsed
- 250 ml hot water or vegetable stock
- Salt and pepper to taste
- Fresh coriander or lime wedges optional, to serve
Instructions
- Heat the oil in the sauté pan over medium heat. Add the chopped onion and cook for 5–7 minutes, until softened. Stir in garlic, ginger, curry powder, and cumin (if using), and cook for 1–2 more minutes until fragrant.
- Stir in the chopped tomatoes, coconut milk, frozen sweet potato, and chickpeas. Mix well and season with a little salt and pepper.
- Add the rinsed rice and 250ml hot water or stock. Stir to combine and bring to a gentle simmer.
- Cover the pan with a lid and cook on low to medium heat for 20–25 minutes, stirring once or twice during cooking. The rice should be tender, the sweet potato soft, and most of the liquid absorbed.
- Taste and adjust seasoning. Serve hot, garnished with fresh coriander or a squeeze of lime if desired.
Notes
If using fresh sweet potato, peel and dice into small cubes (1–2 cm) and add an extra 5 minutes to the cooking time. Add a handful of spinach or frozen peas at the end for extra greens. This recipe is meal prep and freezer-friendly — portion it out and store for up to 3 days in the fridge or 3 months in the freezer.
Nutrition information is automatically calculated, so should only be used as an estimate.