This hearty and nourishing Sweet Potato Curry with Spinach and Chickpeas is a delicious, comforting dish that’s perfect for a cozy night in. Packed with vibrant flavors and loaded with nutrients, it’s an ideal meal for vegetarians and vegans alike. The creamy coconut-based curry pairs beautifully with tender sweet potatoes, protein-rich chickpeas, and nutrient-dense spinach. This curry is not only satisfying but also easy to make, and it’s perfect for meal prepping or feeding a crowd. Serve it with warm rice, naan, or even quinoa for a wholesome, filling meal.
Ingredients:
- 1 tablespoon coconut oil (or vegetable oil)
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 can (14.5 oz) diced tomatoes
- 1 can (14.5 oz) coconut milk
- 3 medium sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups fresh spinach
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Cooked rice or naan, for serving
Instructions:
- Sauté the Aromatics: In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Add the Spices: Sprinkle in the curry powder, cumin, turmeric, and cayenne pepper (if using). Stir the spices into the onions, allowing them to toast for about 1 minute, releasing their aromas.
- Simmer the Base: Pour in the diced tomatoes and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
- Cook the Sweet Potatoes: Add the diced sweet potatoes and chickpeas to the pot. Season with salt and pepper to taste. Cover and simmer for 20-25 minutes, or until the sweet potatoes are tender and fully cooked.
- Add the Spinach: Stir in the fresh spinach and cook for an additional 2-3 minutes, until the spinach wilts down into the curry.
- Serve: Taste and adjust seasoning if necessary. Serve the curry hot over cooked rice or with naan, and garnish with fresh cilantro if desired.
Enjoy this flavorful and wholesome dish!
