Go Back
–+ servings
Print
This sweet potato and chickpea curry is a creamy, comforting one-pot meal made with coconut milk, fresh ginger, garlic, spinach, and warm curry spices. Serve it over brown rice for an easy plant-based dinner the whole family can enjoy. Perfect for busy weeknights when you want a flavorful meal made with simple ingredients.

Sweet Potato & Chickpea Curry

Course Main Course
Keyword Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 2 sweet potatoes cubed
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 13.5-ounce can coconut milk
  • 1 tablespoon yellow curry powder
  • 1 tablespoon minced fresh ginger
  • 2 garlic cloves minced
  • 2 handfuls fresh spinach
  • 1 cup vegetable broth
  • A splash of oil or water
  • Cooked brown rice for serving
  • Salt and pepper to taste (optional)

Instructions

  1. Heat a large pot over medium heat. Add a splash of oil or water, the garlic, ginger, and curry powder. Sauté for 1 minute, stirring.
  2. Add the sweet potatoes, chickpeas, coconut milk, and vegetable broth. Stir to combine.
  3. Bring to a gentle simmer. Reduce heat to medium-low and cook for about 20 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
  4. Stir in the spinach until wilted. Taste and adjust seasonings.
  5. Serve warm over cooked brown rice.