Hearty Sweet Potato, Chickpea, and Spinach Curry

Plate containing sweet potato chickpea curry with rice with a fork, glass of water and dish of chopped cilantro beside.

5 from 3 votes

Hearty Sweet Potato, Chickpea, and Spinach Curry

This sweet potato chickpea spinach curry, made with coconut milk, is rich, cozy, and nourishing all at once. A one-pot meal ready in 30minutes, it is great for mid-week dinners and meal prep.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Soup

Cuisine: American, Indian, Thai

Diet: Gluten Free, Halal, Hindu, Vegan, Vegetarian

Servings: servings

Calories: 493kcal

Author: Meesha

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*

US Customary - Metric

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

*Spinach - If using frozen, let them thaw completely before adding in.

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.
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.

Storing - Leftover curry can be refrigerated for 4-5 days. You can also portion them using containers or souper cubes, and freeze up to 3 months.

Reheating - Allow frozen curry to thaw overnight in the fridge. Heat it on the stove or in the microwave until warm, adding a splash of water or broth to thin if needed.

Nutrition