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Creamy Sweet Potato Chickpea Curry (Vegan & Toddler-Friendly)

Creamy Sweet Potato Chickpea Curry (Vegan & Toddler-Friendly)

A nourishing, creamy sweet potato chickpea curry packed with plant-based goodness — perfect for baby-led weaning, toddlers, and easy family meals.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Indian inspired
Servings 4
Calories 420 kcal

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Blender (optional, for creamier texture)

Ingredients
  

  • 2 tbsp Coconut oil
  • 1 Medium onion
  • 2 Celery sticks
  • 1 large carrot
  • 2 cloves garlic
  • 500 g Peeled and diced Sweet Potato
  • 240 g can of chickpeas (drained)
  • 100 g red lentils (rinsed)
  • 400 g Can Chopped tomatoes
  • 400 ml Can coconut milk
  • 250 ml vegetable broth
  • 1 tsp curry powder
  • 1 tsp Garam Masala powder
  • 1/2 tsp Turmeric
  • 1 tsp Ground cumin
  • 1 tsp Paprika powder
  • 1 tsp Dried chili flakes (optional)
  • 2 tbsp Nutritional yeast flakes

Instructions
 

  • Cook the base
    Heat coconut oil in a large pot over medium heat. Add onion, celery, and carrot. Cook for 3–4 minutes until softened.
  • Add garlic
    Stir in garlic and cook for another 1 minute.
  • Add remaining ingredients (except coconut milk)
    Add sweet potatoes, chickpeas, red lentils, chopped tomatoes, vegetable broth, spices, and nutritional yeast.
  • Simmer
    Bring to a boil, then reduce heat and simmer for 30–45 minutes until sweet potatoes are soft and lentils are fully cooked.
  • Add coconut milk
    Stir in coconut milk and let simmer for another 2–3 minutes.
  • Optional step (extra creamy)
    Blend a portion of the curry and stir it back in.
  • Serve
    Serve warm with rice, naan, or enjoy on its own.

Notes

  • This curry is naturally soft and perfect for baby-led weaning (BLW)
  • Adjust spices depending on your child’s age — skip chili for younger babies
  • For extra creaminess, blend a small portion of the curry and stir it back in
  • You can easily swap sweet potato for butternut squash
  • Add spinach at the end for an extra nutrient boost
  • Serve with rice or naan to make it easier for toddlers to scoop
  • This dish thickens over time — simply add a splash of water when reheating

Nutrition

Serving: 4375gCalories: 420kcalCarbohydrates: 55gProtein: 14gFat: 16gPotassium: 900mgFiber: 12gCalcium: 110mgIron: 4.5mg
Keyword baby friendly, BLW, chickpea curry, creamy curry, Dairy Free, sweetpotatoe curry, vegan
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