Description
This Sweet Potato and Chickpea Curry is a warm, comforting plant-based dinner that comes together in under 30 minutes. Featuring tender chunks of sweet potato and protein-packed chickpeas simmered in a rich, creamy coconut milk broth spiced with turmeric and aromatic curry powder, it is naturally vegan and gluten-free. Perfect for meal prep or a cozy weeknight meal served over fluffy rice.
Ingredients
1 tablespoon coconut oil (or olive oil)
1 large yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 large sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons mild yellow curry powder
1 teaspoon ground turmeric
½ teaspoon ground cumin
1 can (13.5 oz) full-fat coconut milk (shake well)
1 cup gluten-free vegetable broth
1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
3 cups fresh spinach (or chopped kale)
1 tablespoon fresh lime juice
Salt and black pepper to taste
Fresh cilantro and cooked Basmati rice for serving
Instructions
1. Sauté Aromatics: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 5 minutes until soft and translucent.
2. Bloom Spices: Stir in the minced garlic, grated ginger, curry powder, turmeric, and cumin. Cook for 1 minute, stirring constantly, until the spices are fragrant. This step deepens the flavor.
3. Simmer Base: Add the cubed sweet potatoes, coconut milk, and vegetable broth. Stir well to combine. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes, or until the sweet potatoes are fork-tender.
4. Add Protein & Greens: Stir in the drained chickpeas and fresh spinach. Simmer gently uncovered for another 3–5 minutes until the chickpeas are heated through, the spinach is wilted, and the sauce has thickened slightly.
5. Finish: Remove from heat. Stir in the fresh lime juice to brighten the flavors. Taste and season generously with salt and pepper.
6. Serve: Ladle the curry over a bed of fluffy Basmati rice. Garnish with fresh chopped cilantro.
Notes
Coconut Milk: Use ‘full-fat’ canned coconut milk for the creamiest texture. ‘Lite’ coconut milk will result in a thinner, soup-like consistency.
Spice Level: This recipe uses mild curry powder. If you like heat, add ½ teaspoon of cayenne pepper or red pepper flakes when adding the spices.
Vegetable Variations: This is a versatile curry; feel free to add cauliflower florets, bell peppers, or green peas.
Storage: This curry tastes even better the next day. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-Inspired / Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6
- Sodium: 480
- Fat: 18
- Saturated Fat: 12
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 9
- Protein: 10
- Cholesterol: 0