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If you’re craving a hearty, nourishing meal that’s both comforting and vibrant, this Sweet Potato and Chickpea Curry is your answer. Packed with tender sweet potatoes, protein-rich chickpeas, and fresh spinach, all simmered in a creamy coconut sauce, it’s a one-pot wonder that brings warmth and flavor to your table.
Why You’ll Love This Sweet Potato and Chickpea Curry
- Hearty and Satisfying: The combination of sweet potatoes and chickpeas creates a filling base that keeps you satisfied.
- Creamy Coconut Sauce: Coconut milk adds a rich, velvety texture, balancing the spices beautifully.
- Nutrient-Rich: With spinach, this curry is loaded with vitamins and minerals, making it a wholesome choice.
- Quick and Easy: Ready in about 30 minutes, it’s perfect for busy weeknights.
- Versatile: Enjoy it with rice, quinoa, or naan, or even on its own for a low-carb option.
Ingredients Overview
This Sweet Potato and Chickpea Curry is made with simple, wholesome ingredients:
- Sweet Potatoes: Peeled and cubed, they add natural sweetness and a hearty texture.
- Chickpeas: Canned or cooked, they provide protein and fiber.
- Spinach: Fresh spinach wilts beautifully into the curry, adding color and nutrients.
- Coconut Milk: Offers a creamy base that carries the spices well.
- Spices: A blend of garlic, ginger, turmeric, coriander, and red pepper flakes infuses the dish with warmth and depth.
Cooking Instructions
- Sauté Aromatics: In a large pot, sauté garlic and ginger until fragrant. Add the spices and cook for another minute.
- Add Sweet Potatoes and Chickpeas: Stir in the sweet potatoes and chickpeas, coating them with the spices.
- Pour in Coconut Milk: Add the coconut milk and bring the mixture to a simmer. Cover and cook until the sweet potatoes are tender.
- Add Spinach: Stir in the spinach and cook until wilted.
- Adjust Seasoning: Taste and adjust seasoning as needed.
Tips for the Best Sweet Potato and Chickpea Curry
- Roast the Sweet Potatoes: For added depth of flavor, roast the sweet potatoes before adding them to the curry.
- Adjust Spice Level: Control the heat by adjusting the amount of red pepper flakes.
- Add Protein: For a heartier meal, consider adding tofu or tempeh.
- Make It Ahead: This curry tastes even better the next day, making it great for meal prep.
Serving Suggestions
- With Rice: Serve over basmati or jasmine rice to soak up the flavorful sauce.
- With Quinoa: For a protein-packed option, serve with quinoa.
- With Naan: Warm naan bread is perfect for dipping into the curry.
- On Its Own: Enjoy it as a standalone dish for a lighter meal.
For More Fall Recipes check Our Amazing Fall Meal Prep Ideas You’ll Love.
Nutritional Benefits
This curry is not only delicious but also packed with nutrients:
- Sweet Potatoes: High in beta-carotene and fiber.
- Chickpeas: Provide plant-based protein and iron.
- Spinach: Rich in vitamins A, C, and K.
- Coconut Milk: Offers healthy fats and a creamy texture.
Why It’s a Favorite
This Sweet Potato and Chickpea Curry has become a go-to recipe for many. Its balance of flavors and textures, combined with its ease of preparation, make it a favorite for weeknight dinners, meal prep, or even special occasions.
Ready to Try It?
Pin this Recipe for later and follow for more wholesome, plant-based meal ideas. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this curry is sure to become a staple in your kitchen.
Sweet Potato Chickpea and Spinach Coconut Curry
Ingredients
Equipment
Method
- Add the sweet potatoes, broth, tomato paste, curry powder, garlic powder, and salt to a large pan and stir well. Turn the heat to high and bring to a boil. Once boiling, cover and reduce the heat to low and simmer for about 10–15 minutes or until the sweet potatoes are fully tender, stirring occasionally.
- Once the sweet potatoes are tender, add the chickpeas and coconut milk. Stir well and increase the heat to medium. Cook uncovered for about 10 minutes, until the sauce thickens slightly.
- Lastly, add the spinach and stir through until wilted, about 1–2 minutes. Taste and add more salt or curry powder if desired. Serve hot with rice or naan if desired.