There’s something deeply comforting about a warm bowl of curry—especially one that’s creamy, hearty, and full of nourishing ingredients. This Sweet Potato, Chickpea and Spinach Coconut Curry checks all the boxes. It’s easy to make, packed with plant-based protein and fiber, and rich in flavor without being heavy. The sweetness of the potatoes balances perfectly with earthy chickpeas and the creaminess of coconut milk, while fresh spinach adds color and nutrients.
This recipe is great for weeknights because it comes together in one pot and doesn’t require any complicated steps. Just simmer everything together and let the spices do the work. The result is a satisfying, vibrant curry that feels like a hug in a bowl.
It’s also incredibly versatile. Serve it over rice, scoop it up with naan, or enjoy it as is. It makes great leftovers, too—the flavors deepen as it sits, making tomorrow’s lunch even better.
The spices are what make this dish shine. Curry powder and a touch of turmeric provide warmth and depth, while garlic and onion form the aromatic base. Coconut milk ties everything together into a silky, fragrant sauce.
This curry is naturally gluten-free and vegan, but you won’t feel like you’re missing anything. It’s hearty enough to satisfy even the most skeptical meat-eater and is gentle enough for a sensitive stomach.
The sweet potatoes cook until tender but still hold their shape, and the chickpeas add just the right amount of bite. Baby spinach wilts in at the end, adding a pop of green and freshness.
Plus, this is a budget-friendly recipe made with pantry staples. Everything you need is likely already in your kitchen or easy to grab at any grocery store.
It’s a great choice for meal prep—make a batch on Sunday and enjoy warm, filling meals all week long. It freezes well, too, if you want to save some for later.
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric
- 1 medium sweet potato, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup vegetable broth or water
- Salt and pepper, to taste
- 3 cups baby spinach
- Cooked rice or naan, for serving
Instructions:
- Heat olive oil in a large pan over medium heat. Add onion and cook until soft, about 4–5 minutes.
- Add garlic, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
- Stir in sweet potato, chickpeas, coconut milk, and broth. Season with salt and pepper.
- Bring to a simmer. Cover and cook for 15–20 minutes, until sweet potatoes are tender.
- Stir in spinach and cook until wilted, about 2 minutes.
- Taste and adjust seasoning if needed. Serve over rice or with naan.
Tips:
- Add a pinch of red pepper flakes if you like it spicy.
- For a thicker curry, simmer uncovered to reduce sauce.
- Use kale instead of spinach if preferred.
- Leftovers keep well in the fridge for 4–5 days or can be frozen.
Why You’ll Love This Recipe:
- One-pot, 30-minute meal.
- Creamy, cozy, and packed with nutrients.
- Perfect for meal prep and freezer-friendly.
- Full of plant-based protein and fiber.
This Sweet Potato, Chickpea and Spinach Coconut Curry is a rich, creamy, and comforting dish that’s full of flavor and easy to make. Whether served with rice or naan, it’s a wholesome, satisfying meal you’ll come back to again and again.
