Sweet Potato and Chickpea Curry
Indulge in the vibrant and comforting flavors of this Sweet Potato and Chickpea Curry, a hearty one-pot meal that's perfect for weeknight dinners or meal prep. This plant-based recipe combines tender chunks of sweet potato and protein-rich chickpeas with creamy coconut milk, fresh spinach, and a medley of warm, aromatic spices like curry powder, cumin, and smoked paprika. With just 15 minutes of prep time and a simmering pot filled with wholesome ingredients, this curry is as easy as it is satisfying. Serve it over fluffy rice or with soft, pillowy naan bread to soak up every last drop of the luscious sauce. Naturally vegan and gluten-free, this dish is comforting, nourishing, and packed with bold flavors the whole family will love.
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Recipe Information
Ingredients
- 2 medium Sweet potatoes
- 400 grams Chickpeas (cooked or canned, drained and rinsed)
- 400 milliliters Coconut milk (full-fat)
- 1 medium Onion
- 3 cloves Garlic cloves
- 1 tablespoon Ginger (fresh, grated)
- 2 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Red chili flakes (optional)
- 250 milliliters Vegetable stock
- 100 grams Spinach (fresh)
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
- as desired Cilantro (fresh, chopped) for garnish
- as needed Cooked rice or naan (to serve)
Instructions
Peel and chop the sweet potatoes into 1-inch cubes. Dice the onion, mince the garlic, and grate the ginger.
Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until translucent.
Stir in the garlic, ginger, curry powder, ground cumin, smoked paprika, turmeric, and chili flakes (if using). Cook for another 1-2 minutes until fragrant.
Add the cubed sweet potatoes to the pot and toss them in the spices to coat evenly.
Pour in the vegetable stock and coconut milk. Stir well and bring the mixture to a gentle boil.
Reduce the heat to a simmer, cover the pot, and cook for about 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
Stir in the chickpeas and cook for another 5 minutes to warm them through.
Add the spinach and gently fold it into the curry until wilted, about 1-2 minutes.
Season the curry with salt and black pepper to taste.
Remove from heat and garnish with freshly chopped cilantro.
Serve hot over cooked rice or with a side of warm naan bread. Enjoy!
Nutrition Facts
Calories |
2288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 92.2 g | 461% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2842 mg | 124% | |
| Total Carbohydrate | 226.3 g | 82% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 56.1 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 3657 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
