Chickpea Potato Spinach Curry is the perfect dish to make during the cold, winter season. It provides that comfort we all crave and makes plenty to have during the entire week.

Sweet Potato Spinach and Chickpea Curry in a bowl with rice and slice of lime.

Filled with delicious and nutritious ingredients, this vegan sweet potato curry is the perfect meal to make all winter long.

It is one of the recipes I look forward to when the weather is cold.

The coconut milk adds the perfect creaminess to make the perfect sweet potato curry. Nothing tastes better on a cold day than a curry!

This curry is both vegan and vegetarian friendly. However, you can also add lean protein or tofu to the recipe if desired.

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!

Main Ingredients

Ingredients to make Chickpea Potato Spinach Curry measured out.

What is a curry?

There are many varieties of curry, however, they are always filled with an abundant of spices.

More specifically, curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine.

In simple terms, curry is an Indian gravy or sauce with vegetables that can also include meat and tofu. It’s typically served with rice and traditionally the Basmati rice.

Reasons to make THIS Sweet Potato Spinach and Chickpea Curry

  • It’s easy to make
  • Vegan/Vegetarian Friendly
  • You can add protein sources such as chicken, turkey and tofu
  • It doesn’t HAVE to be spicy, you can omit the cayenne pepper/red pepper flakes

How to Make Chickpea Potato Spinach Curry

  1. In a large saucepan, heat the coconut oil over medium heat and add in the cumin seeds.
  2. When you hear the cumin seeds sizzle, that’s when the pan is warm enough
  3. Add in the finely diced onions
  4. Sauté the onion until it is soft and translucent
  5. Add the garlic, ginger, turmeric and red pepper flakes (or cayenne pepper)
  6. Stir the mixture until fully combined and the garlic is soft with a slight caramelization
  7. Add the sweet potato, chick peas, tomatoes (including their juices in the can), and the can of coconut milk
  8. Give everything a mix, cover and simmer over medium heat. Stirring every 10 minutes
  9. Simmer for ~1 hour until the sweet potatoes are softened and the curry has thickened
  10. 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
  11. When the curry is at this stage, stir in the bag of spinach until cooked fully and wilted
  12. Let simmer for another ~5 minutes
  13. Cool slightly before eating (it can burn your mouth – I learned from personal experience)
  14. Enjoy!
Heating the cumin seeds in a pan
Heat the cumin seeds until they sizzle
Sautéed onion and cumin seeds
Add the onion and cook until soft
Adding the sweet potato to the pot
Add in the sweet potato chunks
Rinse and drain the chickpeas then add to the pot.
Rinse and drain the chickpeas then add
Pour in the entire can of diced tomatoes.
Add the entire can of diced tomatoes
Fold in the spinach.
Once the curry is done cooking, fold in the spinach until wilted
Cooked Chickpea Spinach Potato Curry

Frequently Asked Questions

Can I substitute the coconut milk for any other milks?

You can but this may result in a less thick/creamy curry consistency.

Are chickpeas high in protein?

They are high in protein for a plant-based product! If you’re looking to add extra protein, you could add any lean meat or tofu to the dish.

How do I make my Chickpea Potato Spinach Curry extra creamy?

The coconut milk adds a delicious creaminess and flavor to the curry.

What do I do if my curry isn’t thick?

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.

Also, letting the curry cook for longer (on low) will thicken the consistency.

How do I store the leftovers?

Let the curry cool completely before transferring to an airtight container. Store in the fridge for up to 5 days or in the freezer for 2 months.

Sweet Potato Curry in a pot with Chickpeas and Spinach
Bowl of sweet potato curry served with rice.
5 stars (6 ratings)

Chickpea Potato Spinach Curry

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 5 servings
Chickpea Potato Spinach Curry is the perfect dish to make during the cold, winter season. It provides that comfort we all crave and makes plenty to have during the entire week.
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Ingredients
 

  • 4 tsp coconut oil, for sauteeing
  • 1 tbsp cumin seeds
  • 1 tbsp minced garlic
  • 1 sweet onion (medium-sized), finely chopped
  • 1 tsp fine sea salt
  • 4 tsp ground ginger
  • 2 tsp ground turmeric
  • 1/4 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
  • 2 cups baby spinach

Instructions
 

  • 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 until the onion 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
  • Cool slightly before eating (it can burn your mouth – I learned from personal experience)
  • Enjoy!

Nutrition

Calories: 223kcal, Carbohydrates: 33g, Protein: 7g, Fat: 8g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 559mg, Potassium: 541mg, Fiber: 7g, Sugar: 8g, Vitamin A: 7607IU, Vitamin C: 9mg, Calcium: 82mg, Iron: 4mg
Author: Jessica Selensky
Course: dinner, lunch
Cuisine: Indian
Keywords: healthy curry recipe, potato spinach and chickpea curry, Sweet potato curry, vegan curry recipe

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