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+ servings
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.

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
Course: dinner, lunch
Cuisine: Indian
Keywords: healthy curry recipe, potato spinach and chickpea curry, Sweet potato curry, vegan curry recipe