Sweet Potato, Chickpea and Spinach Curry

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Once fall rolls around, and it gets a little cold outside, I am excited to get back in the kitchen and whip up some really cozy meals for ourselves. It’s always great to have a vegan curry that warms you inside out on cool fall evenings , and this recipe is not an exception.

A mildly spiced, fragrant curry with chunks of sweet potato, chickpeas and fresh spinach cooked in a creamy coconut sauce, this Sweet Potato, Chickpea and Spinach Curry brings gourmet Indian flavors to your dinner table in under 45 minutes!
It's wholesome, satisfying, packed with addictive flavors, and is guaranteed to satisfy even the most hardcore meat eater.

Sweet potatoes are rich in fiber, vitamins, and minerals, while the chickpeas add lovely texture and plenty of protein to this meal, making it a nutritionally well-rounded dish.

Do you need more reasons to love this curry? This curry freezes beautifully, so store some away for those nights you don’t want to cook.
Serve this curry over steamed basmati rice for a perfect vegan weeknight dinner that the whole family will love. Try toasting some sesame seeds and sprinkling them on top just before you serve the meal. They add an amazingly rich flavor and a wonderful aroma.
If you are looking for more comforting meals, here are some other recipes that you might find interesting: If you make this Sweet Potato, Chickpea and Spinach Curry, I would love to know how it turned out! Please let me know by leaving a comment below.



Sweet Potato, Chickpea and Spinach Curry Sweet Potato, Chickpea and Spinach Curry
Author: Happily Cooking
Preparation Time:
Cooking Time:
Yields: 4 servings
Calories per serving: 450kcal





Ingredients:
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tsp ginger, minced
  • Salt, to taste
  • 1/2 teaspoon black pepper
  • 1 tbsp ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika powder
  • 1/2 teaspoon turmeric powder
  • 2 medium sweet potatoes, peeled and chopped into 2cm chunks
  • 1 can chickpeas, drained
  • 2 tomatoes, diced
  • 1 can ( 400 gm) full fat coconut milk
  • 2 packed cups (60g) baby spinach
  • 1/3 cup fresh cilantro, finely chopped for garnishing
  • Freshly cooked Basmati rice
  • Red onion Slices
Instructions:
  1. Heat oil in a large frying pot over medium-high heat.
  2. Add the onion and cook for 5 minutes, stirring often until they become soft and translucent.
  3. Add the garlic and the ginger and cook for a minute until fragrant.
  4. Add the sweet potato chunks and cook for 5 minutes.
  5. Add the coriander powder , the cumin powder, paprika powder, turmeric powder, salt and black pepper and stir for 5 minutes.
  6. Add the chickpeas and the diced tomatoes and stir to combine.
  7. Add the coconut milk, bring to a gentle bubble, then allow it to simmer, stirring occasionally for 20 minutes. If the sauce starts to look too thick, then you can add in a splash of hot water.
  8. Add the spinach and cook until it has wilted, then turn off the heat.
  9. Serve with boiled basmati rice, topped with fresh cilantro and sliced red onion.

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