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Vegan Sweet Potato Chickpea Curry

This chickpea curry recipe with sweet potato and spinach is seasoned with fragrant spices for a yummy vegan dish. Serve with basmati rice and naan bread.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2007.4 kcal

Equipment

  • 1 Large Skillet or Dutch Oven For sautéing and simmering
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Set of Measuring Spoons
  • 1 Wooden Spoon or Spatula For stirring

Ingredients
  

Main

  • 3 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 teaspoons minced fresh ginger root
  • 1 15 ounce can chickpeas, drained
  • 1 14.5 ounce can diced tomatoes
  • 1 14 ounce can coconut milk
  • 1 sweet potato cubed
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • ½ teaspoon salt
  • ¼ teaspoon red chile flakes
  • 1 cup baby spinach

Instructions
 

  • Heat oil in a skillet over medium heat. Cook onion, garlic, and ginger in hot oil until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low, and simmer until tender, about 15 minutes.
  • Season with garam masala, cumin, turmeric, salt, and chile flakes. Add spinach right before serving.

Notes

To develop a richer flavor, consider blooming the garam masala, cumin, and turmeric briefly in the hot oil before adding the onion; this toasts the spices and enhances their aroma. Ensure your sweet potato cubes are uniform in size for even cooking, and avoid overcooking them to prevent a mushy texture. Full-fat coconut milk will yield a creamier, more luxurious curry. For a vibrant finish, stir in a squeeze of fresh lime juice and a handful of chopped cilantro right before serving. Always taste and adjust salt and chile flakes to personal preference.