This sweet potato chickpea spinach curry, made with coconut milk, is rich, cozy, and nourishing all at once. A one-pot meal ready in 30 minutes, it is great for mid-week dinners and meal prep.
We love to enjoy it on rotation with my tofu red curry, vegan Massaman curry, and green pea masala.
In my humble opinion, curries beat soups and stews any day! They are rich, hearty, and packed with flavors, making them the perfect option for spice lovers (like me).
This Thai-inspired sweet potato chickpea curry has quickly become a new favorite! Bursting with flavors and creamy, it is excellent served with rice or vegan roti, and sides like pad pak Thai or Thai fresh rolls.
💚Why you will love sweet potato chickpea curry
- Aromatic, creamy, and incredibly satisfying
- Ready in 30-minutes and requires minimal prep and clean up
- A nourishing and wholesome recipe that is naturally vegan
- Stores well and is freezable - great for meal prep!
🍠What you will need
- Red curry paste - Not all are vegan, as some might contain shrimp paste. Hence, check the ingredient label before purchasing. I am using Thai Kitchen's red curry paste that happens to be plant-based.
- Diced tomatoes - I am using canned, but feel free to substitute with 3-4 fresh tomatoes.
- Broth - You can use vegetable broth or reconstitute from bouillon or stock powder.
- Sweet potatoes - Can be substituted with potatoes, butternut squash, or pumpkin.
- Chickpeas - Either freshly cooked or canned chickpeas would work.
- Spinach - Both fresh and frozen would work. Kale can be used in place.
- Coconut milk - Full-fat coconut milk yields the creamiest curry, but feel free to substitute with light coconut milk for a lower-fat option.
- Minced ginger (not pictured)
See the recipe card for full information on ingredients and quantities.
🔪How to make sweet potato chickpea spinach curry
Step 1: Heat a tablespoon of oil in a Dutch oven (or large saucepan) over medium heat. Add onion, saute until translucent.
Step 2: Add garlic, ginger, and curry paste. Fry for 1-2 minutes until aromatic.
Step 3: Add the remaining ingredients (except the spinach) to the pot. Bring mixture to a simmer, and cook for 15-20 minutes, or until sweet potato cubes are tender.
Step 4: Remove from heat and stir in spinach. Give it a taste, adding more salt if needed. Your chickpea sweet potato curry is ready to be served!
✔Helpful tips
- Bump up the heat - You can add fresh chopped chilies, sauteing them with the rest of the aromatics. Alternatively, add a generous pinch of chili powder or red pepper flakes.
- Cut sweet potatoes evenly - Chop them into similar-sized chunks to ensure they cook through around the same time.
- Adjust thickness of the curry - If your curry thickens too much, add a splash of water or broth until it reaches the desired texture.
- Cook rice alongside curry - Start cooking rice before you begin curry. Both will finish around the same time, and you will have a complete meal with no extra wait time.
🍚How to serve
This sweet potato chickpea spinach curry is best served over cooked rice or noodles. For a heartier meal, I recommend pairing it with fried rice, such as my Thai vegetable fried rice or frozen vegetable fried rice.
It is also excellent served with flatbreads like plain parathas.
For sides, you can opt for a vegetable stir-fry, such as my cabbage carrot stir-fry. I also love pairing this dish with my cabbage Manchurian or soya chunks masala.
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❄Storing suggestions
Storing - Allow the sweet potato spinach curry to cool down completely. They can be refrigerated in an airtight container for 4 to 5 days. Or, freeze them in freezer bags or souper cubes for up to 3 months.
Reheating - Allow frozen soup to thaw completely, preferably overnight in the fridge. Reheat in the microwave or in a saucepan, adding a splash of water or broth to thin if needed.
📖 Recipe
Hearty Sweet Potato, Chickpea, and Spinach Curry
Ingredients
- 1 medium red onion diced
- 3 cloves garlic minced
- 2 teaspoons minced ginger
- ¼ cup red curry paste
- 1 large sweet potato diced (about 0.5lb/250g)
- 1 15 oz can chickpeas (or 1 ½ cups cooked)
- 1 14 oz can coconut milk full fat or light
- 1 14 oz can diced tomato
- ½ cup vegetable broth
- 4 oz fresh baby spinach or frozen*
Instructions
- Heat up about a tablespoon of olive oil (or other neutral oil) in a Dutch oven or saucepan. Once heated, place in onion and saute for 2-3 minutes until they are translucent.
- Next, add in garlic, ginger, and curry paste. Fry for another 1-2 minutes until fragrant.
- Add the remaining ingredients, except spinach, and bring the mixture to a gentle simmer.
- Allow to cook for 15-20 minutes, or until sweet potato cubes are tender.
- Remove from heat, then stir in baby spinach.
- Give it a taste, adding more salt if needed. Your sweet potato spinach curry is ready to be served.
Video
Notes
- Bump up the heat - You can add fresh chopped chilies, sauteing them with the rest of the aromatics. Alternatively, add a generous pinch of chili powder or red pepper flakes.
- Cook rice alongside curry - Start cooking rice before you begin curry. Both will finish around the same time, and you will have a complete meal with no extra wait time.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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