Easy Sweet Potato Chickpea Curry

When I first started baby-led weaning, I felt completely overwhelmed. I remember offering Samuel a simple steamed piece of broccoli… which he happily played with, but didn’t even bring close to his mouth. That was followed by a few more attempts with steamed veggies… until we finally landed on roasted sweet potato sticks.

And that was it. Ding ding ding! The first time he actually ate something. No gagging, no stress… just success. I was so relieved.

Back then, as a new BLW mum, I was constantly searching for the perfect meal — something nutritious, filling, easy to prepare, and ideally something I could cook in advance while he was sleeping (because… mum life).

But very quickly, something shifted for us. After those first weeks of introducing single foods, we stopped making separate “baby food” altogether. Instead, we started eating the same meals — together as a family. And that’s exactly where this creamy sweet potato chickpea curry came in.

It quickly became one of our absolute favourites. I still remember Samuel sitting there, mixing it with rice and happily scooping it up with his tiny hands, getting it everywhere… and loving every second of it. It was one of those moments where I just thought: okay… we’re doing this right.

This dish truly ticks all the boxes — iron, fibre, plant-based protein, healthy carbs, and veggies. It’s incredibly nourishing, naturally soft, and perfect for little ones, especially in those early BLW stages. And honestly? Even if you don’t have children, this is just one of those meals that always works. Comforting, flavourful, and so easy to make.

Why You’ll Love This Recipe

• Perfect for baby-led weaning — soft, easy to eat and nutrient-dense
• Toddler-friendly — mild, creamy and fun to scoop
• Nutrient-rich — packed with fibre, iron and plant-based protein
• Great for family meals — one dish for everyone
• Perfect for meal prep — make ahead and enjoy later

Why This Recipe Is Great For Iron Intake

Iron is one of the most important nutrients for babies and toddlers, especially from around 6 months onwards when natural stores start to decrease.

This recipe is naturally iron-rich, thanks to ingredients like lentils, chickpeas, and nutritional yeast. Each serving provides approximately 4.5 mg of iron, which contributes significantly to your toddler’s daily needs.

Tip: Pair this dish with a source of vitamin C (like tomatoes or fruit on the side) to help improve iron absorption.

Ingredients

Sweet potatoes

Add natural sweetness and a soft texture that makes this curry perfect for little ones. Rich in fibre and vitamins.

Chickpeas

Provide plant-based protein and make this dish hearty and satisfying.

Red lentils

Cook quickly and help create a creamy consistency while adding extra iron and protein.

Carrot & celery

Build flavour and add extra nutrients while blending beautifully into the curry.

Onion & garlic

The flavour base of the dish — adding warmth and depth.

Chopped tomatoes

Bring balance and a slight acidity to complement the sweetness of the sweet potatoes.

Coconut milk

Creates a creamy, mild texture that makes this curry especially toddler-friendly.

Vegetable broth

Enhances the flavour and helps everything cook together perfectly.

Spices

A mix of curry powder, garam masala, turmeric and cumin adds warmth and depth. Adjust the chili depending on your preference.

Nutritional yeast

Adds a subtle savoury flavour and extra nutrients like vitamin B12.

Coconut oil

Used for cooking and adds a gentle richness.

What is sweet potato chickpea curry?

Sweet potato chickpea curry is a creamy, plant-based one-pot meal made with vegetables, legumes, and warming spices. It’s naturally vegan, nutrient-dense, and perfect for both adults and young children.

How To Make Sweet Potato Chickpea Curry

Cook the base

Heat coconut oil in a large pot and cook onion, celery, and carrot for 3–4 minutes until softened.

Add everything else

Add sweet potatoes, chickpeas, lentils, tomatoes, garlic, broth, and spices (except coconut milk).

Simmer

Let everything cook gently for 30–45 minutes until the sweet potatoes are very soft and the lentils have broken down.

Add creaminess

Stir in the coconut milk and simmer briefly to bring everything together.

Optional blend

Blend a small portion of the curry for extra creaminess and stir it back in for a richer texture.

Serve

Serve with rice, naan, or as it is.

Variations

• Make it milder by skipping the chili
• Add fresh spinach at the end for extra nutrients
• Swap sweet potatoes for butternut squash
• Add cubed tofu for extra protein
• Blend more for a smoother, soup-like texture

Tips For Toddlers

1. Skip the chili and reduce strong spices for younger children.
2. Cook slightly longer so everything is very soft and easy to mash.
3. Serve with rice — it makes the curry easier to grab and scoop.
4. Expect mess — that’s part of the BLW learning process.
5. Serve with a dollop of plant-based yogurt to balance flavours if needed.

Storage

Refrigerator

Store in an airtight container for up to 3–4 days.

Freezer

Freezes beautifully — portion into containers for up to 2–3 months.

Reheating

Reheat gently on the stove and add a splash of water if it has thickened.

Serve With

• Steamed basmati or jasmine rice
• My homemade Spinach Naan
• A side of Harissa Roasted Bell Pepper Hummus
• Plant-based yogurt for a cooling contrast
• Fresh tomato or mango chutney for vitamin C and to boost iron absorption