This sweet potato curry with spinach and chickpeas makes the perfect weeknight dinner for the whole family! It’s super comforting, healthy, vegan, and it comes together in less than 30 minutes!
Why This Recipe Works
I’m a huge fan of curries! They’re satisfying, filling, healthy, and comforting at the same time. This sweet potato curry is one of my new favorites!
It comes together in less than 30 minutes, so it’s a great recipe for busy weeknights. It’s rather mild, so it’s a good recipe for the whole family. Our toddler twins absolutely love it!
If you want it to be a bit spicier, just add more curry paste and season it with red pepper flakes.
The sweet potatoes make this curry super filling, while the chickpeas add lots of protein. I also love the addition of fresh spinach that adds even more nutrients.
For the creamy sauce I used a combination of sautéd onion, garlic, ginger, red curry paste, curry powder, tumeric, and coconut milk. It’s packed with flavor and it’s super creamy!
I usually serve this curry over basmati rice or brown rice, but it’s also great with naan bread for a change. Comfort food at its best!
What Goes Into This Recipe:
- Sweet Potato
- Red Curry Paste – make sure to use a vegan brand. Not all brands are vegan as some contain shrimp paste, but it’s fairly easy to find a vegan version.
- Spices – I used curry powder and turmeric.
- Garlic & Onion
- Coconut Milk – use full-fat canned coconut milk. If you want you could also a light version, but it will become a bit less creamy but still super delicious.
- Vegetable Broth – I usually use organic, low sodium vegetable broth.
- Spinach – use fresh spinach or baby spinach.
- Chickpeas – I used canned chickpeas. You could also cook dry chickpeas in your Instant Pot before starting with this recipe.
- Rice – either use basmati rice or brown rice for a healthier version.
How To Make This Recipe
1. Step: Cook the rice according to the instructions on the package.
2./3. Step: Peel the sweet potato and cut it into cubes.
4. Step: Cut the onion into thin strips. Finely chop the garlic and the ginger.
5. Step: Heat the olive oil in a large pan and sauté the onion for 2-3 minutes until it’s translucent.
6. Step: Then add the sweet potato cubes and cook them for 3 minutes on high heat. Stir frequently.
7. Step: Add the coconut milk, the vegetable broth, the chickpeas, and the salt and cook for 20 minutes on medium heat until the sweet potato cubes are tender.
8. Step: Add the spinach and cook for 1 minute or until wilted. Season with black pepper and lime juice. Serve over freshly cooked rice. Sprinkle with freshly chopped cilantro and red pepper flakes if you like.
Recipe Notes
- The curry is relatively mild, which makes it perfect for kids or people who aren’t into spicy food. If you want to make it spicier, just add more curry paste, curry powder, and red pepper flakes.
- Make sure to use canned coconut milk for this recipe. It doesn’t work with curry paste that comes in a carton (like almond milk) because it’s way too thin.
- If you’re short on time, you could use ginger paste instead of freshly chopped ginger.
- To ensure that the sweet potato cubes cook evenly, make sure they all have roughly the same size. I usually cut them into 1-inch cubes.
FAQs:
How Long Does This Curry Last?
Stored in an airtight container in the fridge, it will last up to 5 days.
Can I Freeze It?
Yes, it freezes really well. Make sure to let it cool down completely before freezing it. Then freeze it in a freezer-safe container for up to 3 months.
Related Recipes:
I Love To Hear From You!
I hope you like this sweet potato curry as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Sweet Potato Curry
Ingredients
- 1 tablespoon olive oil
- 1 onion, cut into thin strips
- 2 cloves of garlic, finely chopped
- 1 teaspoon finely chopped garlic
- 2 tablespoons red curry paste
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1 can chickpeas
- 1/2 cup vegetable broth
- 1 can full-fat coconut milk
- 1 teaspoon salt
- 2 sweet potatoes, cut into cubes (about 17 oz)
- 3 cups baby spinach
- juice of one lime
- basmati rice or brown rice
- fresh cilantro
- red pepper flakes (optional)
Instructions
- Cook the rice according to the instructions on the package.
- Peel the sweet potato and cut it into cubes.
- Cut the onion into thin strips. Finely chop the garlic and the ginger.
- Heat the olive oil in a large pan and sauté the onion for 2-3 minutes until it's translucent.
- Then add the sweet potato cubes and cook them for 3 minutes on high heat. Stir frequently.
- Add the coconut milk, the vegetable broth, the chickpeas, and the salt and cook for 20 minutes on medium heat until the sweet potato cubes are tender.
- Add the spinach and cook for 1 minute or until wilted. Season with black pepper and lime juice. Serve over freshly cooked rice. Sprinkle with freshly chopped cilantro and red pepper flakes if you like.
Notes
- The curry is relatively mild, which makes it perfect for kids or people who aren't into spicy food. If you want to make it spicier, just add more curry paste, curry powder, and red pepper flakes.
- Make sure to use canned coconut milk for this recipe. It doesn't work with curry paste that comes in a carton (like almond milk) because it's way too thin.
- If you're short on time, you could use ginger paste instead of freshly chopped ginger.
- To ensure that the sweet potato cubes cook evenly, make sure they all have roughly the same size. I usually cut them into 1-inch cubes.
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