Sweet Potato and Chickpea Curry Recipe
A wholesome and flavorful Sweet Potato and Chickpea Curry simmered in creamy coconut milk and aromatic spices, finished with fresh spinach and lime for a vibrant, comforting meal perfect for any day of the week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegan
Ingredients
Scale
Base Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, finely diced
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh ginger, chopped or grated
Spices & Flavorings
- 2 tablespoons tomato paste
- 2 tablespoons medium curry powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder
Main Ingredients
- 1 can (13.5 fl.oz / 400ml) full-fat coconut milk
- 1 lb (450 g) sweet potatoes, cut into 1/2 inch cubes
- 1 can (14 oz / 400g) chickpeas, drained and rinsed
Final Touches
- 2 cups (50 g) baby spinach
- Juice of 1/2 lime
- 1/4 cup (20 g) fresh cilantro (coriander), chopped
- Salt and pepper to taste
Instructions
- Prepare the base: Heat the coconut oil in a large, deep pan over medium heat and cook the finely diced onion for 3-4 minutes until softened and translucent.
- Sauté aromatics: Add the chopped garlic and grated ginger to the pan, cooking for another minute until the raw smell disappears and they become fragrant.
- Add spices and liquids: Stir in the tomato paste to coat the aromatics, then add the curry powder, garam masala, and chili powder. Mix well to combine before pouring in the coconut milk. Bring the mixture to a gentle simmer.
- Cook the vegetables: Add the drained chickpeas and cubed sweet potatoes to the simmering curry. Reduce heat to medium-low and allow to cook for about 15 minutes, or until the sweet potatoes are fork tender.
- Finish the curry: Stir in the baby spinach and lime juice, cooking another minute until the spinach is wilted. Add chopped fresh cilantro, season with salt and pepper to taste, and stir gently.
- Serve: Spoon the curry over steamed rice or enjoy with warm naan bread for a complete meal.
Notes
- For a spicier kick, increase the chili powder or add fresh green chilies.
- This curry can be made ahead and tastes even better the next day as flavors meld.
- To make it gluten-free, serve with rice or gluten-free naan.
- Swap baby spinach with kale or Swiss chard for variation.
- Use light coconut milk for a lower-fat option, though the curry will be less creamy.
Keywords: sweet potato curry, chickpea curry, vegan curry, coconut milk curry, Indian curry, vegetarian, easy dinner
