Sweet Potato Chickpea Curry
The combination of tender sweet potatoes, hearty chickpeas, and a creamy coconut sauce makes this Sweet Potato Chickpea Curry absolutely irresistible! I can have dinner ready in just 40 minutes, making it the perfect meal for busy nights. Naturally gluten-free and vegan, it’s a dish my whole family loves.
Servings: 8 servings
Calories: 250kcal
Ingredients
- 1 tbsp extra virgin olive oil
- 6 oz box of baby spinach or baby kale
- 2 15 oz cans chickpeas
- 1 red onion diced
- 2 yellow bell peppers diced
- 2 sweet potatoes diced into ¼ inch cubes
- ½ cup frozen corn
- 1 large carrot peeled and diced
- 5 celery sticks diced
- 7 cloves minced garlic
- 1 tbsp minced ginger
- 2 tbsp Curry Powder
- 1 tsp salt more to taste
- 1 30 oz can crushed tomatoes
- 1 15 oz can light coconut milk
Instructions
- Heat a large pot over medium heat. Add the olive oil, onion, carrots, celery and bell peppers. Sauté for 8 minutes, stirring often until the onions are translucent.
- Add the garlic, ginger, corn, spinach/baby kale, and curry powder. Cook for 2 minutes.
- Add in the rest of your ingredients.
- Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender. Serve the curry hot with rice or your favorite sides!
Notes
- My #1 Secret Tip for making the best sweet potato chickpea curry is using fresh garlic and fresh ginger instead of pre-minced versions. Fresh ingredients bring a stronger, more vibrant flavor that really makes a difference in the final dish. I always take the extra step to chop them myself because the taste is worth it.
- Adjust heat: I add red chili pepper if I want more spice. It is an easy way to customize the heat level to my taste.
- Keep it vegan: I always check that my curry powder or curry paste does not contain fish sauce to keep this recipe completely plant-based. Some brands sneak it in, so it is always good to double-check.
- Dice sweet potatoes uniformly: I cut the sweet potatoes into even pieces so they cook at the same time. One-inch cubes work best because they stay bite-sized without turning mushy.
Nutrition
Calories: 250kcal | Carbohydrates: 44.8g | Protein: 9.2g | Fat: 5.4g | Saturated Fat: 2.6g | Sodium: 793.8mg | Fiber: 9.3g | Sugar: 8g