Vegan Chickpea Sweet Potato Butter Chicken

Vegan Sweet Potato Chickpea “Butter Chicken”

I am so excited to share this vegan butter chicken recipe with you today. The name is a little misleading, because there is actually no chicken in this recipe – it is a vegan version of Indian butter chicken. I just couldn’t find a better way to describe it, because it isn’t really a curry, but more like a butter chicken sauce. Butter chicken is made with a delicious spiced tomato sauce. Instead of meat, the main ingredients are sweet potatoes and chickpeas, which make this dish very filling. Chickpeas are a good source of plant-based protein, and both chickpeas and fiber contain a lot of fiber.

Hang in there, there are A LOT of spices in this recipe! I always have my pantry stocked with all different kinds of spices. If you like Indian cooking, it is a must!

My recommendation for a healthy side is either quinoa or brown rice. Garnish with fresh chopped cilantro for extra flavor.

Vegan Chickpea Sweet Potato Butter Chicken

Vegan Chickpea Sweet Potato Butter Chicken

Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Servings 4


  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 2 sweet potatoes, peeled and chopped
  • 2 garlic cloves, minced
  • 1 tsp paprika
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 can diced tomatoes (15 oz)
  • 1 tsp salt
  • 2 tsp turmeric
  • 1 tsp curry powder
  • 1/2 tsp cumin
  • 1/4 tsp ground black pepper
  • 1 can chickpeas, drained (15 oz)
  • 2 cups water
  • 1/2 cup coconut milk
  • Cilantro, for garnish


  • Heat the olive oil in a large pot over medium heat.
  • Add the onion and garlic and cook for 5 minutes, stirring occasionally.
  • Add all of the spices and stir well. Cook for 2 minutes.
  • Add the sweet potato, chickpeas, tomatoes, and water and bring to a boil.
  • Turn the heat to low and simmer for 20 minutes.
  • Stir in the coconut milk and serve.

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