Description
Warm, rich, and soul-satisfying, this Sweet Potato and Chickpea Curry is a comforting vegan dish packed with spices, coconut milk, and nutrient-rich vegetables. It’s easy to make, budget-friendly, and perfect with rice or naan for a cozy dinner.
Ingredients
Scale
- Main Ingredients:
- 1 tablespoon coconut oil (or olive oil)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon turmeric
- ½ teaspoon paprika
- ¼ teaspoon cayenne (optional)
- 1 teaspoon salt (adjust to taste)
- 1 large sweet potato, peeled and diced (about 2½ cups)
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (14 oz) can full-fat coconut milk
- 1 (14 oz) can diced tomatoes
- ½ cup vegetable broth or water
- 2 cups baby spinach or chopped kale (optional)
- To Serve:
- Cooked basmati or jasmine rice
- Chopped fresh cilantro
- Lime wedges
- Toasted naan or flatbread (optional)
Instructions
- Heat coconut oil in a large pot over medium heat. Sauté chopped onion for 5–7 minutes until soft and translucent. Add garlic and ginger, cook 1–2 minutes more.
- Add cumin, coriander, turmeric, paprika, cayenne, and salt. Let bloom for 30 seconds. Add diced sweet potatoes and stir to coat in spices.
- Add chickpeas, tomatoes with juice, coconut milk, and broth. Bring to a boil, then reduce to low, cover, and simmer 20–25 minutes until sweet potatoes are tender.
- Stir in spinach or kale if using, and cook for 2–3 minutes until wilted. Adjust salt and spice as needed.
- Serve hot over rice, topped with cilantro and lime juice. Pair with naan if desired.
Notes
- Use full-fat coconut milk for best texture and flavor.
- Dice sweet potatoes evenly to ensure consistent cooking.
- Spinach or kale should be added at the end to preserve nutrients and color.
- To make it spicier, increase cayenne or add fresh chili.
- This curry gets even better the next day—perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 8g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Sweet Potato and Chickpea Curry, Vegan Chickpea Curry, Coconut Curry, One Pot Vegan Dinner, Vegan Curry with Rice