Sweet Potato and Chickpea Curry: Cozy, Creamy, and Dreamy!
Weeknights can be a scramble for dinner ideas, especially when we are looking for something satisfying and plant-based. This Sweet Potato and Chickpea Curry has become my go-to for those busy evenings. It’s packed with flavor and protein, comes together in one pot, and leaves me feeling happy and nourished.
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I’m always looking for quick and flavorful vegetarian meals for busy weeknights. This Sweet Potato & Chickpea Curry with Spinach has become a real lifesaver. It is incredibly easy to throw together in one pot, which means minimal cleanup.
The combination of sweet potatoes and chickpeas offers a delightful textural contrast – soft and creamy from the sweet potatoes and a satisfying bite from the chickpeas. Plus, the addition of spinach adds a nice pop of color.
All bathed in a fragrant and slightly spicy coconut curry sauce, it’s a complete meal on its own. But if you’re feeling extra hungry, serving it over rice makes for a truly comforting and filling dish.
Ingredients
Sweet Potatoes: I recommend using medium-sized sweet potatoes because they tend to have a balanced sweetness and creamy texture.
Chickpeas: For convenience, you can use canned chickpeas. Just make sure to drain and rinse them well to remove any canning liquid. Alternatively, cook dried chickpeas from scratch and use them in this recipe.
Spices: I use a mix of curry powder, ground cumin, and chili powder. Adjust the chili powder to your preference for heat.
Coconut Milk: Full-fat coconut milk provides a rich and creamy texture that beautifully balances the spices. Shake the can well before opening to ensure the cream and liquid are combined.
Baby Spinach Leaves: Fresh baby spinach leaves add a pop of color and a boost of flavor. Stir them in at the end of cooking just until they wilt. You can also use regular spinach, but be sure to chop it roughly before adding.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Heat oil and add the onion. Saute for 4-5 minutes, stirring occasionally, until softened. Add the ginger and garlic and saute for one more minute.
Step 2: Add the diced tomatoes, curry powder, ground cumin, chili powder, and salt. Mix well and simmer for 3-4 minutes, stirring occasionally.
Step 3: Add the chickpeas, diced sweet potatoes, and one cup of water. Stir to combine and bring to a simmer. Reduce heat to low, cover, and simmer for 12-15 minutes or until the sweet potato is almost tender.
Step 4: Stir in the coconut milk and simmer until the sweet potatoes are fully cooked.
Step 6: Add the spinach and simmer for 1-2 minutes. Turn off the heat and squeeze in lemon juice.
Expert Tips
- For extra taste, you can roast the cubed sweet potatoes in the oven for 15-20 minutes before adding them to the curry. Adjust the cooking time accordingly.
- You can incorporate other vegetables, such as chopped broccoli, bell peppers, or green beans, for added color and texture.
- If the curry is too thick, add a bit of vegetable broth or water to achieve your desired consistency. If it is too thin, let it simmer uncovered for a few more minutes to reduce.
Serving Suggestions
Pair this aromatic sweet potato and chickpea curry with fragrant basmati rice or fluffy quinoa for a satisfying meal. Alternatively, scoop it up with warm naan bread or roti for a comforting experience.
Top with fresh cilantro and a squeeze of lemon juice for a burst of freshness. For added texture and flavor, serve alongside creamy yogurt or tangy mango chutney.
More Chickpea Recipes
- Enjoy a lighter option with this refreshing Chickpea Salad Sandwich. Made with crisp vegetables, creamy chickpeas, and a zesty dressing, it’s a perfect choice for a quick meal on the go.
- Dive into the aromatic flavors of our Marry Me Chickpeas. Infused with a blend of exotic spices and herbs, this creamy dish will transport your taste buds to a culinary adventure.
- Savor the wholesome flavors of this Roasted Eggplant and Chickpea Buddha Bowl. Tossed with fragrant herbs and a tangy yogurt dressing, it’s a nourishing bowl of goodness that will satisfy and energize you.
- Crave something creamy? Try this Chickpea Deviled Eggs. Bursting with savory spices and creamy filling, they’re a delightful twist on a classic appetizer that’s sure to please any palate.
- These Chocolate Dirt Pudding Cups are the vegan dessert you’ve been waiting for. This no-bake recipe is perfect for busy schedules and uses hidden chickpeas for an extra protein punch. It’s a fun activity for kids and a delicious treat everyone will enjoy.
If you tried this Sweet Potato and Chickpea Curry Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
- 2 medium sweet potato peeled and diced
- 1 15 oz can chickpeas drained and rinsed
- 2 tablespoons oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 1 14 oz can diced tomatoes
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon chili powder adjust as per taste
- 1 teaspoon salt adjust as per taste
- 1 14 oz can coconut milk
- 2 cups baby spinach
- ½ lemon
- 1 cup water
Instructions
- Heat oil in a large frying pan or Dutch oven over medium heat. Add the onion and saute for 4-5 minutes, stirring occasionally, until softened. Add the ginger and garlic and saute for one more minute.
- Add the diced tomatoes, curry powder, ground cumin, chili powder, and salt. Mix well and simmer for 3-4 minutes, stirring occasionally.
- Add the chickpeas, diced sweet potatoes, and one cup of water. Stir to combine and bring to a simmer. Reduce heat to low, cover, and simmer for 12-15 minutes or until the sweet potato is almost tender.
- Add the coconut milk and simmer until the sweet potatoes are fully cooked. Add the spinach and simmer for 1-2 minutes. Turn off the heat and squeeze in lemon juice. Serve hot with rice or naan bread.
Notes
- For an extra layer of flavor, you can roast the cubed sweet potatoes in the oven for 15-20 minutes before adding them to the curry. Adjust the cooking time accordingly.
- You can incorporate other vegetables, such as chopped broccoli, bell peppers, or green beans, for added color and texture.
- If the curry is too thick, add a bit of vegetable broth or water to achieve your desired consistency. If it is too thin, let it simmer uncovered for a few more minutes to reduce.
Nutrition
Delicious
Delicious!
Hi Danny, I am so glad you liked it. Thank you 🙂
– Shilpa