Description
This Sweet Potato and Chickpea Curry is a cozy, flavorful dish that’s rich in plant-based protein and creamy coconut goodness. It’s perfect for weeknight dinners or meal prep—and 100% satisfying with warm spices and hearty veggies.
Ingredients
▢ 1 tbsp olive oil
▢ 1 yellow onion, diced
▢ 3 garlic cloves, minced
▢ 1 tbsp fresh ginger, grated
▢ 1 tbsp curry powder
▢ 1 tsp ground turmeric
▢ 1 can (14.5 oz) diced tomatoes
▢ 1 can (13.5 oz) full-fat coconut milk
▢ 2 medium sweet potatoes, peeled and diced
▢ 1 can (15 oz) chickpeas, drained and rinsed
▢ 2 cups baby spinach
▢ Salt, to taste
▢ Cooked rice, for serving
Instructions
1. In a Dutch oven, heat olive oil over medium heat. Add onion and cook until soft, about 5–7 minutes.
2. Add garlic and ginger; sauté for 1 minute until fragrant.
3. Stir in curry powder and turmeric; toast for 30 seconds.
4. Add diced tomatoes and coconut milk. Stir to combine.
5. Add sweet potatoes and chickpeas. Bring to a simmer.
6. Cover, reduce heat, and cook 20–25 minutes, until potatoes are fork-tender.
7. Stir in spinach until wilted.
8. Season with salt to taste.
9. Serve over rice and enjoy!
Notes
You can add red pepper flakes for a little heat.
This curry keeps well for 3–4 days in the fridge and freezes beautifully.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 8g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg