Sweet Potato Chickpea Curry
Sweet potato chickpea curry is an easy vegan curry recipe with tender sweet potato and protein-packed chickpeas, in a creamy, richly spiced coconut broth for a delicious, hearty, and nourishing meal.
Servings 6 servings
Calories 405kcal
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 28 ounce can diced tomatoes drained
- 14 ounce can coconut milk
- 14 ounce can chickpeas drained
- 1 large sweet potato peeled & cut into 1 inch cubes
- 2 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ½ teaspoon salt
- ½ teaspoon dried red chili flakes more or less to taste
- ½ teaspoon black pepper
- 1 cup baby spinach leaves
- lime wedges for serving
- fresh cilantro for garnish
Instructions
- Heat oil in a large skillet over medium heat and cook, stirring often, until softened, but not brown, about 5 minutes. Add the garlic and ginger and sauté for one minute.
- Stir in garam masala, cumin, turmeric, chili flakes, salt, and pepper. Sauté for one minute, stirring occasionally.
- Add coconut milk, tomatoes, chickpeas, and sweet potatoes. Stir and bring to a boil, then reduce heat to medium-low.
- Simmer until sweet potatoes are tender and sauce is thickened, about 15 minutes.
- Just before serving, stir in the spinach until just wilted.
- Garnish with cilantro. Serve hot, with lime wedges, naan bread and/or basmati rice.
Notes
- Don't buy too much spice at once. If you buy packaged garam masala from the grocery store, get a small amount that you can use quickly. Dried spices don't stay fresh for long, and you can taste the difference in your cooking.
- Toast the spices. Toasting the spices before adding the wet ingredients unlocks their full potential. It releases their natural oils to intensify their aroma and flavor. It only takes one minute for them to release their fragrant aroma and that's just what we want.
- Drain the chickpeas and tomatoes. Don't forget to drain the chickpeas and diced tomatoes before adding them to the pot since the excess liquid will make your curry watery.
- Coconut milk. Before opening, give the can a good shake to combine the coconut cream and liquid.
- Spinach. If you add the spinach too soon, it will be overcooked, so wait to add it at the end of the cooking time. Stir it in until it's just wilted.
- Other vegetables. This sweet potato chickpea curry recipe is versatile!. So feel free to add kale instead of spinach. You can also add frozen peas, diced bell peppers (a red pepper is perfect), chopped zucchini, or green beans.
- Spice. In terms of heat, this is a mild curry. But you can spice it up by adding cayenne, hot curry powder, or even slice fresh chilies, like jalapeno.
- Storage. Transfer the cooled curry to an airtight container and refrigerate it for up to 4 days. The flavors continue to meld, so it can actually taste better the next day!
- Reheating. Warm up leftovers on the stove over low heat or zap it in the microwave. The curry can thicken when refrigerated. You can a splash of vegetable broth, coconut milk, or water to thin it out a little.
- Freezing. Freeze the cooled curry in a sealed container for up to 3 months. Thaw it overnight in the fridge and reheat it on the stove or in the microwave.
Nutrition
Serving: 1serving | Calories: 405kcal | Carbohydrates: 48g | Protein: 9g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 659mg | Potassium: 1050mg | Fiber: 10g | Sugar: 12g | Vitamin A: 19557IU | Vitamin C: 21mg | Calcium: 131mg | Iron: 5mg
