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Potato, Yam and Chickpea Coconut Curry

Looking for something a little different for dinner? I know I yam. haha This Potato, Yam and Chickpea Coconut Curry is so flavourful and delicious. And easy!

Chickpea Coconut Curry Recipe Snapshot:

EASE: Very easy!
VARIATION: Can be made in the slow cooker or oven.
MEATLESS: A flavourful vegetarian dish.

Flavourful and SO delicious.

This is a flavourful dish of chickpeas, sweet potato, potatoes, and peas simmered in an onion, garlic, ginger, curry, coconut milk, peanut butter sauce. Served over rice. Seriously, how delicious! It really is as good as it sounds.

Potato, Yam & Chickpea Coconut Curry

Slow Cooker Method:

As mentioned, this recipe can be made in either a slow cooker or baked in the oven. To make in a slow cooker, proceed with the recipe as listed below, but add the ingredients to the slow cooker instead. Cook covered on LOW for about 4 hours, or until the veggies are tender (stir a couple of times during cooking). After about 2 hours stir in 1 cup of frozen peas, and cook for about 10 more minutes.

Menu Idea:

Serve this Potato, Yam and Chickpea Coconut Curry over steamed rice or with coconut rice, and with a green veggie (more green peas or green beans) or side salad.


Potato, Yam and Chickpea Coconut Curry

This is the oven method.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Oven


Units Scale
  • 2 cups yam or sweet potato, peeled and cubed
  • 2 cups potato, peeled and cubed (about 2 potatoes)
  • 1 (19 oz) can chickpeas, drained
  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, peeled and minced
  • 3 tbsp mild curry paste
  • 1 (400 mL) can coconut milk
  • 1 cup vegetable broth
  • 1/4 cup peanut butter
  • 1/4 tsp salt
  • 1 cup frozen peas


  1. To an oven proof casserole dish add the cubed yam, potatoes and chickpeas. Set aside.
  2. In a frying pan cook the onion, garlic and ginger in 1 tbsp oil. Cook until the onion is soft.
  3. Then add the curry paste to the onion mixture, stir, and cook for 1 minute. Add this mixture to the casserole dish.
  4. In another bowl combine the coconut milk, broth, peanut butter and salt. Mix well (I like to use a hand blender to do this).
  5. Pour the coconut milk mixture over the yam mix. Stir.
  6. Cover and bake for about 2 hours, or until the veggies are tender.
  7. Make sure to stir a few times during the cooking process.
  8. After about 2 hours stir in 1 cup of frozen peas, and bake for about 10 more minutes.
  9. Serve over rice.

Keywords: chickpea dinner, chickpea coconut curry

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Recipe adapted from Canadian Living Magazine

Have a delicious day!

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  1. I love crockpot recipes! Is the curry paste hard to find? I know I’ve bought curry power before, but I have no idea where to look for the paste? Also, I’m thinking about using chicken instead of the chickpeas…I guess I would put them in raw along with the potatoes/yams? P.S. This is my first time commenting… and I love your blog. So inspirational!

  2. @katie Hi Katie! Curry paste should be fairly easy to find – I found it in the Indian Food aisle at Superstore (if you are in Canada), but if not check the condiment aisle – it’s in a jar. I used the brand Patak’s Curry Paste. Good luck!
    Oh, and a BIG thanks for your lovely comment – I’m very happy to have you here!