There is nothing like a warm bowl of curry on a cold winter evening. You want something hearty and filling without feeling heavy. This Sweet Potato and Chickpea Curry is the perfect solution for your family. It delivers incredible flavor with very little effort from you.
This recipe is my favorite way to enjoy a healthy reset. It is packed with plant-based protein and fiber. You will love how the creamy coconut milk ties everything together. It feels like a hug in a bowl for your soul.
Why This Recipe Is a Winner
This dish is a total lifesaver for busy winter weeknights. You only need one large pot for the entire meal. This means minimal cleanup for you after dinner is done. Your family gets a nutritious meal without the stress of extra dishes.
The ingredients are simple, affordable, and easy to find. Most of these items are likely in your pantry right now. It is budget-friendly and naturally gluten-free and vegan. Everyone at your table can enjoy this delicious meal together.
Simple Cooking Method
You do not need to be an expert to master this curry. The process is very straightforward and beginner-friendly. You will start by softening the onions and fragrant spices. Then, everything simmers together until the potatoes are tender. It is a very hands-off way to cook a great dinner.
Ingredients You’ll Need
These simple staples create a rich and complex flavor profile you will love.
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons mild curry powder
- 1 teaspoon ground turmeric
- 2 large sweet potatoes, peeled and cubed into 0.5-inch pieces
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) full-fat coconut milk
- 1 cup vegetable stock
- 2 cups fresh baby spinach
- 1 tablespoon lime juice
- 0.5 teaspoon sea salt
Step-by-Step Directions
- Heat vegetable oil in a large pot over medium heat.
- Add diced onion and sauté for 5 minutes until translucent.
- Incorporate minced garlic and grated ginger, cooking for 60 seconds until fragrant.
- Stir in curry powder and turmeric, toasting for 30 seconds to release oils.
- Add cubed sweet potatoes and chickpeas, stirring to coat with spices.
- Pour in coconut milk and vegetable stock, bringing to a gentle boil.
- Reduce heat to low-medium and simmer for 18 to 20 minutes.
- Fold in fresh baby spinach and stir until completely wilted.
- Remove from heat and stir in lime juice and salt.
- Serve hot over basmati rice or with warm naan.
Best Ways to Enjoy It
Serve this Sweet Potato and Chickpea Curry in deep, warm bowls. You can ladle it over fluffy basmati rice for a complete meal. Add a piece of warm naan bread on the side. This is perfect for soaking up every drop of creamy sauce.
For a cozy night in, top your bowl with fresh cilantro. A dollop of plain yogurt adds a cool and creamy finish. Sit back, relax, and enjoy this nourishing meal with your loved ones. It is the ultimate comfort food for a chilly night.
Storage & Reheating
This curry tastes even better the next day as flavors develop. Store leftovers in an airtight container in your fridge. It will stay fresh for four days easily. This makes it a fantastic option for your weekly meal prep. You can also freeze it for up to three months.
To reheat, simply place it in a pot over medium heat. Add a splash of water or stock if it is too thick. Stir occasionally until it is heated through completely. You can also use a microwave for a quick lunch.
Tips for Best Results
- Cut your sweet potatoes into even cubes for consistent cooking.
- Do not skip toasting the spices to unlock their full flavor potential.
- Use full-fat coconut milk for the creamiest and most satisfying texture.
- Add the spinach at the very end to keep it bright green.
- Squeeze fresh lime juice just before serving for a bright citrus pop.
- Swap chickpeas for lentils if you want a different protein source.
- Taste your curry before serving and add more salt if needed.
Easy Flavor Ideas
- Add a handful of frozen peas for extra color and sweetness.
- Stir in a spoonful of peanut butter for a richer, nuttier taste.
- Use red curry paste instead of powder for a spicy kick.
- Swap sweet potatoes for butternut squash during the autumn harvest season.
- Top with toasted cashews to add a delightful salty crunch.
Common Questions
Can I use light coconut milk?
Yes, you can use light coconut milk to save calories. However, the sauce will be thinner and less creamy. Full-fat milk provides the best mouthfeel and flavor.
Is this recipe spicy?
This version uses mild curry powder, so it is very kid-friendly. If you want heat, add red pepper flakes or cayenne. You can easily adjust the spice level to your liking.
I hope this creamy curry brings warmth to your kitchen this winter. It is such a simple way to nourish your body and family. Happy cooking!
— Katie Wood
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons mild curry powder
- 1 teaspoon ground turmeric
- 2 large sweet potatoes, peeled and cubed into 0.5-inch pieces
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) full-fat coconut milk
- 1 cup vegetable stock
- 2 cups fresh baby spinach
- 1 tablespoon lime juice
- 0.5 teaspoon sea salt
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add diced onion and sauté for 5 minutes until translucent.
- Incorporate minced garlic and grated ginger, cooking for an additional 60 seconds until fragrant.
- Stir in curry powder and turmeric, toasting the spices for 30 seconds to release essential oils.
- Add cubed sweet potatoes and chickpeas, stirring to coat with the spice mixture.
- Pour in coconut milk and vegetable stock, bringing the liquid to a gentle boil.
- Reduce heat to low-medium and simmer for 18 to 20 minutes, or until sweet potatoes are fork-tender.
- Fold in fresh baby spinach and stir until completely wilted.
- Remove from heat and stir in lime juice and salt.
- Serve hot over basmati rice or with naan.
