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Sweet Potato Chickpea Curry

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A creamy, hearty, and simple Sweet Potato Chickpea Curry that’s perfect for weeknight meals and meal prep.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced into 1/2–3/4-inch cubes
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (13–14 oz) coconut milk (full-fat for creamier texture)
  • 1 cup vegetable broth (or water plus a vegetable bouillon cube)
  • 2 cups fresh spinach, roughly chopped
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1–2 tablespoons oil for cooking

Instructions

  1. Heat oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until soft and translucent, about 4–5 minutes.
  3. Add the garlic and cook until fragrant, about 30–45 seconds.
  4. Sprinkle in the curry powder and cumin. Stir constantly for about 30–60 seconds.
  5. Add the diced sweet potatoes and toss to coat.
  6. Pour in the coconut milk and vegetable broth, stir to combine, and bring to a gentle boil.
  7. Reduce heat to a simmer, cover, and cook for 15–20 minutes, or until sweet potatoes are tender.
  8. Stir in chickpeas and spinach, simmer uncovered for 3–5 minutes.
  9. Taste and adjust seasoning, then serve warm.

Notes

For less coconut flavor, reduce coconut milk by half and increase vegetable broth. Serve over rice or quinoa, garnished with fresh cilantro or lime.

Find it online: https://www.mealbreeze.com/sweet-potato-chickpea-curry/