Chickpea with sweet potato Curry
This hearty and wholesome vegan curry is packed with flavor, thanks to warm spices and creamy coconut milk. With tender chickpeas, sweet potato, and fresh spinach, it’s a satisfying one-pot meal you can whip up in just 30 minutes. Serve with fluffy basmati rice and warm naan.
Ingredients
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 teaspoons fresh ginger, minced
1 (15 oz) can chickpeas, drained
1 (14.5 oz) can diced tomatoes
1 (14 oz) can coconut milk
1 sweet potato, peeled and cubed
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon salt
¼ teaspoon red chile flakes (optional, for heat)
1 cup baby spinach
Instructions
Sauté the Aromatics
Heat the olive oil in a large skillet over medium heat. Add chopped onion, garlic, and ginger. Sauté until fragrant and soft, about 5 minutes.Add the Base Ingredients
Stir in chickpeas, diced tomatoes (with juices), coconut milk, and sweet potato cubes. Bring to a gentle boil.Simmer the Curry
Reduce heat to low, cover, and simmer for 15 minutes, or until the sweet potatoes are tender.Season & Finish
Stir in garam masala, cumin, turmeric, salt, and chile flakes. Add spinach and cook for 1–2 minutes more, just until wilted.Serve
Ladle into bowls and serve hot with rice and naan.
- Pro Tip
For extra flavor and texture, roast the sweet potatoes before adding them to the curry. Roasting caramelizes the edges and enhances their natural sweetness, giving your curry a deeper, richer taste.
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