Description
A creamy and comforting coconut chickpea and sweet potato curry simmered with warm spices, tender vegetables, and fresh spinach. This plant-based dish is rich, satisfying, and perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 medium sweet potatoes, peeled and cut into 1 inch cubes
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 can (14 ounces) diced tomatoes
- 1 can (13.5 ounces) full fat coconut milk
- 1 cup vegetable broth
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and grated ginger. Cook for 3 to 4 minutes until softened and fragrant.
- Stir in curry powder, ground cumin, and paprika. Cook for 30 seconds to bloom the spices.
- Add sweet potatoes, chickpeas, diced tomatoes, coconut milk, and vegetable broth. Stir well to combine.
- Season with salt and black pepper. Bring to a gentle simmer.
- Cook uncovered for 20 to 25 minutes, stirring occasionally, until sweet potatoes are fork tender and the sauce has slightly thickened.
- Stir in chopped spinach and cook for 2 minutes until wilted.
- Add fresh lime juice and adjust seasoning if needed.
- Serve warm, garnished with chopped fresh cilantro.
Notes
- For extra heat, add red pepper flakes or a diced chili while sautéing the onions.
- Use full fat coconut milk for the creamiest texture.
- The curry thickens as it cools, add a splash of broth when reheating if needed.
- This dish tastes even better the next day as the flavors deepen.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 9g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg
Keywords: coconut chickpea curry, sweet potato curry, vegan curry, plant based dinner, easy weeknight meal