Chickpea, Sweet Potato, and Spinach Curry

Matte Black Bowls
by Matte Black Bowls
4 People
55 min

Looking for a hearty, flavorful, and healthy meal? This Chickpea, Sweet Potato, and Spinach Curry is just what you need! Packed with protein from the chickpeas, rich sweetness from the sweet potatoes, and a nutritious punch from the spinach, this curry is a delicious and satisfying dish. The combination of spices adds warmth and depth, making it perfect for any day of the week. Plus, it's vegan and easy to prepare! Serve it over rice or with naan bread for a complete meal that will have everyone asking for seconds. This recipe is vegan-friendly and packed with flavor.Let's get cooking!


Chickpea, Sweet Potato, and Spinach Curry
Recipe details
  • 4  People
  • Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1 large sweet potato, peeled and cubed
  • 1 can (14 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 2 cups fresh spinach, roughly chopped
  • 1 cup vegetable broth
  • Salt and pepper to taste
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice or naan bread (for serving)
Instructions

Prepare the Ingredients:
Finely chop the onion, mince the garlic, and grate the ginger.
Peel and cube the sweet potato.
Drain and rinse the chickpeas.
Roughly chop the spinach.
Cook the Aromatics:
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook until it becomes soft and translucent, about 5-7 minutes.
Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Add the Spices:
Stir in the curry powder, ground cumin, ground coriander, turmeric powder, and chili powder.
Cook for about 1 minute, stirring constantly, to toast the spices and release their flavors.
Add Sweet Potato and Chickpeas:
Add the cubed sweet potato and chickpeas to the pot, stirring to coat them with the spices.
Add Tomatoes and Coconut Milk:
Pour in the diced tomatoes and their juice, as well as the coconut milk.
Stir to combine all the ingredients.
Simmer the Curry:
Add the vegetable broth, bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and let it cook for about 20-25 minutes, or until the sweet potatoes are tender.
Add Spinach:
Stir in the chopped spinach and cook for an additional 5 minutes until the spinach is wilted and incorporated into the curry.
Season and Serve:
Season the curry with salt and pepper to taste.
Stir in the lime juice.
Garnish with fresh cilantro.
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