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Sweet Potato and Chickpea Curry Bowl From Top.
Michonne Zendaya

Sweet Potato Chickpea and Spinach Coconut Curry

This creamy and rich coconut curry is packed with tender sweet potatoes, chickpeas, and spinach — a flavorful one-pot vegan meal that's oil-free, gluten-free, and made with just 8 ingredients!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian-inspired
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups peeled and diced sweet potatoes (about 2 medium)
  • 1.5 cups low-sodium vegetable broth
  • 2 tablespoons tomato paste
  • 1.5 tablespoons curry powder
  • 1 teaspoon garlic powder
  • 0.5 teaspoon fine sea salt
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 cup lite canned coconut milk, well shaken
  • 3 cups fresh baby spinach

Equipment

  • large pan
  • stirring spoon
  • measuring spoons
  • measuring cups
  • can opener

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

For spicier curry, increase curry powder or add a pinch of cayenne. You can also add cooked rice or naan bread for a more complete meal. Leftovers store well in the fridge for 3–4 days and taste even better the next day!