sweet potato, spinach and chickpea curry is the perfect dish to make during the cold, winter season. not only does it provide that comfort we all crave, but this recipe makes plenty to have throughout the entire week.
filled with delicious and nutritious ingredients, this vegan sweet potato curry is the perfect meal to make all winter long. this is one of the recipes i look forward to when the weather is cold.
the coconut milk from coco goods co adds the perfect creaminess to make the perfect vegan sweet potato curry. nothing tastes better on a cold day than a curry!
one of the best parts about this recipe is that once you have all of the ingredients prepped and in the pot, all you have to do is stir occasionally! keep reading to find out what ingredients you need to make the recipe!
coco goods co has many delicious, coconut-focused products that you can check out here!
- sweet potato
- sweet onions
- minced garlic
- cumin seeds
- light coconut milk
- diced tomatoes
- red pepper flakes
- sea salt (for seasoning)
frequently asked questions
yes, when you use high quality ingredients, curry can be an extremely healthy option
they are high in protein for a plant-based product
the coconut milk adds a delicious creaminess and flavor to the curry
yes! if you use clean and the most nutritious ingredients curry can be extremely good for you (and tasty too!)
by allowing the curry to cook more, the sweet potato will soften. once the sweet potato softens, this will help thicken up the curry as they turn more into a mash
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if you try this recipe, i would appreciate it if you left a rating and comment! it is incredibly helpful to my small business and your fellow readers.
sweet potato, spinach and chickpea curry
- 4 tsp coconut oil for sauteeing
- 1 tbsp cumin seeds
- 1 sweet onion (medium-sized) finely chopped
- 1 tsp fine sea salt
- 4 tsp ground ginger
- 2 tsp ground turmeric
- ¼ tsp red pepper flakes (or cayenne pepper) to taste based on your preference
- 1 sweet potato large
- 1 15 oz can chickpeas drained and rinsed
- 1 15 oz can diced tomatoes with juices
- 1 15 oz can light coconut milk
- 1 package baby spinach
- in a large saucepan, heat the coconut oil over medium heat and add in the cumin seeds.
- when you hear the cumin seeds sizzle, that's when the pan is warm enough
- add in the finely diced onions
- sauté the onion until it is soft and translucent
- add the garlic, ginger, turmeric and red pepper flakes (or cayenne pepper)
- stir the mixture until fully combined and the garlic is soft with a slight caramelization
- add the sweet potato, chick peas, tomatoes (including their juices in the can), and the can of coconut milk
- give everything a mix, cover and simmer over medium heat, stirring every 10 minutes
- simmer for ~1 hour until the sweet potatoes are softened and the curry has thickened
- as the sweet potato softens, it transforms the curry into the thick texture as a lot of the sweet potato becomes more of a mash
- when the curry is at this stage, stir in the bag of spinach until cooked fully and wilted
- let simmer for another ~5 minutes
- let cool slightly before eating (i am notorious for burning my mouth because i don't like to wait...)