Warming Sweet Potato Chickpea Curry: Easy Dinner (Print Version)

Warming Sweet Potato Chickpea Curry recipe. My simple, hearty plant-based meal brings comfort and flavor. Perfect for easy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Indian-inspired
Dietary: Vegan, Gluten-Free

# Ingredients:

→ Base Ingredients

01 - Sweet Potatoes (2 large, peeled and cubed)
02 - Canned Chickpeas (1 can, 15 oz, drained and rinsed)
03 - Coconut Milk (1 can, 13.5 oz, full-fat)
04 - Diced Tomatoes (1 can, 14.5 oz, undrained)
05 - Vegetable Broth (1 cup)
06 - Spinach (2 cups, fresh)

→ Aromatics & Spices

07 - Fresh Ginger (1 inch piece, grated)
08 - Garlic (3 cloves, minced)
09 - Yellow Onion (1 medium, chopped)
10 - Curry Powder (2 tbsp)
11 - Turmeric (1 tsp)
12 - Cumin (1 tsp)

→ Finishing Touches

13 - Fresh Cilantro (1/4 cup, chopped, for garnish)
14 - Lime (1/2, juiced, for serving)

# Instructions:

01 - Alright, first things first, grab a nice big pot or a Dutch oven – you'll need the space for this Sweet Potato and Chickpea Curry. Drizzle in a tablespoon of oil over medium heat. Once it’s shimmering, toss in your chopped onion. Let it cook down, stirring occasionally, until it’s soft and translucent, usually about 5-7 minutes. You’re building the flavor foundation here, so don't rush it! I always take a moment to just breathe in that sweet onion smell; it’s the start of something good.
02 - Now for the good stuff! Add your minced garlic and grated ginger to the pot. Stir it around for about a minute until you can really smell that amazing aroma – but don't let it burn, that's a mistake I've made too many times, and burnt garlic is just sad. Then, stir in your curry powder, turmeric, and cumin. Let those spices toast for another minute, stirring constantly. This step is crucial; it really wakes up the flavors and makes your Sweet Potato and Chickpea Curry sing. The kitchen should smell incredible right about now!
03 - Time for the stars! Add your cubed sweet potatoes, drained chickpeas, diced tomatoes (undrained is fine here!), full-fat coconut milk, and vegetable broth to the pot. Give everything a good stir to combine. Make sure those sweet potatoes are mostly submerged. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it do its thing. I sometimes forget to stir it occasionally, so set a little reminder!
04 - Let your Sweet Potato and Chickpea Curry simmer for about 20-25 minutes, or until the sweet potatoes are fork-tender. This is where all those flavors meld together beautifully. Check on it occasionally, giving it a stir to make sure nothing is sticking to the bottom. If it looks a little too thick for your liking, you can always add a splash more broth or water. Taste it! This is your chance to adjust seasonings – maybe a little salt, a little more spice? Go with your gut!
05 - Once the sweet potatoes are perfectly soft, stir in your fresh spinach. It’ll look like a mountain at first, but honestly, it wilts down in just a couple of minutes. Just keep stirring until it’s all incorporated and bright green. This adds a lovely freshness and a pop of color to the rich curry. I love how the spinach just disappears into the sauce, making it even more wholesome.
06 - Remove the pot from the heat. Stir in the fresh lime juice – this brightens up all the flavors, don't skip it! Ladle your warming Sweet Potato and Chickpea Curry into bowls. Garnish generously with fresh cilantro if you're a fan. It should look vibrant, smell incredible, and taste like pure comfort. Serve it over rice, with naan, or just by itself. Enjoy your creation, you totally earned it!

# Notes:

01 - Always sauté your spices briefly before adding liquids; it makes a huge difference in flavor depth, a trick I learned after many bland curries.
02 - Full-fat coconut milk is non-negotiable for that rich, creamy texture; I've tried "light" and it just doesn't hit the same.
03 - This curry tastes even better the next day, so it's fantastic for meal prep, just reheat gently on the stovetop.
04 - A squeeze of fresh lime at the end truly brightens all the flavors; don't skip this simple finishing touch!

# Tools You'll Need:

01 - Large pot or Dutch oven
02 - Knife
03 - Cutting board
04 - Grater
05 - Can opener

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 45g
Protein: 12g

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