Description
This Sweet Potato and Chickpea Curry is a cozy, creamy, plant-based meal made with tender sweet potatoes, protein-rich chickpeas, fresh spinach, and warming spices simmered in a luscious coconut milk sauce. It’s vegan, gluten-free, and perfect for busy weeknights.
Ingredients
1 tablespoon olive oil or coconut oil
1 small yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste (or use curry powder)
1 tablespoon tomato paste
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon paprika or cayenne (optional)
2 medium sweet potatoes, peeled and diced (about 3 cups)
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) full-fat coconut milk
1 cup vegetable broth or water
2 big handfuls fresh baby spinach (about 2 cups)
Salt and pepper to taste
Fresh cilantro and chili flakes for garnish
Instructions
Heat oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until translucent. Stir in garlic and ginger, cooking for 1-2 minutes until fragrant.
Add red curry paste, tomato paste, cumin, turmeric, and paprika. Stir and cook for 1 minute.
Add sweet potatoes, chickpeas, coconut milk, and broth. Bring to a simmer and cover. Cook for 20-25 minutes until sweet potatoes are fork-tender.
Stir in spinach and cook 2-3 minutes until wilted. Season with salt and pepper to taste.
Serve warm, garnished with fresh cilantro and chili flakes. Enjoy with rice, quinoa, or naan.
Notes
To reduce spice, omit paprika or cayenne.
Add a splash of lime juice for brightness or a spoonful of peanut butter for extra depth.
Leftovers store beautifully and taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Keywords: sweet potato curry, chickpea curry, vegan curry, coconut milk curry, plant based dinner, gluten free curry, easy one pot curry, weeknight vegan meals