Description
This sweet potato and chickpea curry is a cozy, comforting, and nourishing plant-based meal made in just one pot. Packed with warm spices, tender sweet potatoes, and hearty chickpeas, this creamy curry is perfect for weeknight dinners, meal prep, or when you’re craving healthy comfort food.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1½ tablespoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes (optional)
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- Salt and black pepper, to taste
- 2 cups fresh spinach or kale
- Fresh cilantro, for garnish
- Lime juice, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until soft.
- Stir in garlic and ginger and cook for 30 seconds until fragrant.
- Add curry powder, cumin, paprika, and red pepper flakes. Stir well to toast the spices.
- Add sweet potatoes and chickpeas, then pour in coconut milk and vegetable broth.
- Bring to a gentle simmer, cover, and cook for 15–18 minutes until sweet potatoes are fork-tender.
- Stir in spinach and cook for 1–2 minutes until wilted.
- Season with salt, pepper, and a squeeze of fresh lime juice.
- Garnish with cilantro and serve warm with rice, naan, or quinoa.
Notes
- Make it spicier with extra chili flakes
- Add cauliflower or bell peppers for more veggies
- Store leftovers in the fridge for up to 4 days
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Sweet Potato Chickpea Curry, Cozy One-Pot Meal, Plant-Based Curry