Description
A creamy, comforting, and nutritious sweet potato chickpea curry that comes together in just 30 minutes.
Ingredients
Scale
- 1 tbsp coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp red curry paste or curry powder
- 1 large sweet potato, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk (light or regular)
- 1 cup vegetable broth
- 1 cup baby spinach
- Salt and pepper to taste
- Lime wedges and cilantro for serving
Instructions
- 1. Heat coconut oil in a large skillet over medium heat. Add onion and sauté until softened.
- 2. Stir in garlic and ginger and cook until fragrant.
- 3. Add curry paste or curry powder and cook for 1 minute to release flavors.
- 4. Add sweet potato, chickpeas, coconut milk, and vegetable broth. Stir to combine.
- 5. Bring to a simmer, cover, and cook for 15–20 minutes until sweet potatoes are tender.
- 6. Stir in spinach until wilted. Season with salt and pepper.
- 7. Serve warm with lime wedges and fresh cilantro.
Notes
- For extra protein, add tofu or cooked chicken.
- Serve over rice, quinoa, or cauliflower rice for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 7g
- Sodium: 460mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: sweet potato curry, chickpea curry, vegan dinner, quick curry