Description
This Sweet Potato and Chickpea Curry is a cozy, flavor-packed dish made with tender sweet potatoes, hearty chickpeas, and fresh spinach simmered in a creamy coconut curry sauce. It’s the perfect balance of comforting, nourishing, and easy enough for busy weeknights.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup fresh spinach
- 1 (13.5 oz) can full-fat coconut milk
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- 1 cup vegetable broth
- Salt and pepper to taste
- Juice of 1/2 lime
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pan over medium heat. Add diced onion and sauté until soft and translucent (about 3–4 minutes).
- Stir in garlic and ginger. Cook for 1 minute until fragrant.
- Add curry powder, cumin, turmeric, and paprika. Stir well to toast the spices.
- Add sweet potatoes, chickpeas, coconut milk, and vegetable broth. Stir to combine.
- Bring to a gentle simmer, cover, and cook for 15–20 minutes, or until sweet potatoes are fork-tender.
- Stir in fresh spinach and cook until wilted (about 2–3 minutes).
- Add lime juice, then season with salt and pepper to taste.
- Serve warm over rice and garnish with fresh cilantro.
Notes
Want it spicier? Add a pinch of red pepper flakes or a dash of cayenne.
For extra creaminess, use full-fat coconut milk (trust me, it’s worth it!).
This curry thickens as it sits—just add a splash of broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg