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A bowl of vibrant orange sweet potato and chickpea curry topped with fresh greens
Print Recipe

Sweet Potato and Chickpea Curry

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 380kcal

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.