Name: Creamy Coconut Sweet Potato & Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian-inspired
Ingredients: 1 tbsp coconut oil or olive oil; 1 large yellow onion, finely chopped; 4-5 cloves garlic, minced; 1-inch piece fresh ginger, grated or minced; 2 tbsp curry powder; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric powder; 1/2 tsp red pepper flakes (optional, for heat); 2 medium sweet potatoes, peeled and diced into 1-inch cubes; 2 (15-ounce) cans chickpeas, rinsed and drained; 1 (14.5-ounce) can diced tomatoes, undrained; 1 (13.5-ounce) can full-fat coconut milk; 1 cup vegetable broth; 5 ounces fresh spinach, roughly chopped; Salt and freshly ground black pepper, to taste; Fresh cilantro, chopped (for garnish); Cooked rice, for serving

👩‍🍳 Instructions

1
Heat coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped onion and sauté for 5-7 minutes until softened and translucent, stirring occasionally.
2
Stir in minced garlic and grated ginger. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
3
Add curry powder, ground cumin, ground coriander, turmeric powder, and red pepper flakes (if using). Cook for another minute, stirring constantly, to bloom the spices.
4
Add diced sweet potatoes, rinsed chickpeas, and canned diced tomatoes (undrained) to the pot. Stir well to combine, coating everything in the spice mixture.
5
Pour in the full-fat coconut milk and vegetable broth. Stir thoroughly. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until sweet potatoes are fork-tender and flavors have melded.
6
Remove the lid. Stir in the fresh spinach, a handful at a time, allowing it to wilt into the hot curry for 1-2 minutes. Season generously with salt and freshly ground black pepper to taste. Adjust any seasonings as needed.
7
Ladle the creamy coconut sweet potato & chickpea curry over hot cooked rice. Garnish with fresh cilantro, if desired, and serve immediately.

💡 Notes

For an extra boost of flavor, and if you enjoy a touch of tang, squeeze some fresh lime juice over the finished curry just before serving. This curry tastes even better the next day, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4-5 days, or freeze for up to 3 months. When reheating, you might need to add a splash of vegetable broth or water to adjust consistency.

Creamy Coconut Sweet Potato & Chickpea Curry: Your New Favorite Vegan Meal

Creamy Coconut Sweet Potato & Chickpea Curry

📝 Ingredients

👩‍🍳 Instructions

💡 Notes

🥗 Nutrition (per serving)

Rate This Recipe