Homemade Sweet Potato and Chickpea Curry
This Sweet Potato and Chickpea Curry is the ultimate plant-based comfort meal that brings the vibrant, warming flavors of a classic Indian curry straight to your kitchen table. Featuring tender chunks of sweet potato and hearty chickpeas simmered in a rich, velvety coconut milk sauce, this dish is a soulful balance of natural sweetness and earthy spice.
Ingredients
- 2 large Sweet potatoes peeled and diced into 1-inch cubes
- 1 can 15 oz Chickpeas, drained and rinsed
- 1 can 14 oz Full-fat coconut milk
- 1 cup Vegetable broth
- 1 medium Yellow onion diced
- 3 cloves Garlic minced
- 1 tbsp Fresh ginger grated
- 2 tbsp Curry powder or 1 tbsp curry paste
- 2 cups Fresh baby spinach
- 1 tbsp Olive oil
- 1 tbsp Lime juice
- Fresh cilantro for garnish
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until translucent.
- Stir in the garlic, ginger, and curry powder. Cook for 1–2 minutes until the spices are very fragrant.
- Add the sweet potato cubes and stir to coat in the spice mixture.
- Pour in the coconut milk and vegetable broth. Bring to a gentle boil, then reduce heat to low and simmer, covered, for 15–18 minutes.
- Stir in the chickpeas and continue to simmer uncovered for another 5–8 minutes, or until sweet potatoes are tender and the sauce has thickened.
- Fold in the fresh spinach and stir until just wilted.
- Remove from heat and stir in the lime juice. Season with salt and pepper to taste.
- Serve warm over basmati rice and garnish with fresh cilantro.