Name: Chickpea and Sweet Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Coconut Oil; 1 medium Yellow Onion, diced; 3 cloves Garlic, minced; 1 tbsp Fresh Ginger, grated; 2 medium Sweet Potato, cubed; 1 can (15oz) Canned Chickpeas, drained; 2 tbsp Yellow Curry Powder; 1/2 tsp Turmeric; 1 can (14oz) Full-Fat Coconut Milk; 1 cup Vegetable Broth; 2 cups Fresh Spinach; 1 tbsp Lime Juice

"This heartwarming curry combines tender chunks of roasted sweet potato with protein-rich chickpeas in a luscious, spice-infused coconut sauce. It's a vibrant, plant-based meal that brings comfort and bold flavor to your dinner table in under an hour."

1 Ingredients

Qty	Item
1 tbsp 15 ml	Coconut Oil
1 medium 150 g	Yellow Onion, diced
3 cloves 15 g	Garlic, minced
1 tbsp 15 g	Fresh Ginger, grated
2 medium 400 g	Sweet Potato, cubed
1 can (15oz) 425 g	Canned Chickpeas, drained
2 tbsp 12 g	Yellow Curry Powder
1/2 tsp 1 g	Turmeric
1 can (14oz) 400 ml	Full-Fat Coconut Milk
1 cup 240 ml	Vegetable Broth
2 cups 60 g	Fresh Spinach
1 tbsp 15 ml	Lime Juice

2 Instructions

Heat coconut oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until translucent.

Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.

Add the cubed sweet potatoes, curry powder, and turmeric. Stir well to coat the potatoes in the spices.

Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the sweet potatoes are fork-tender.

Stir in the drained chickpeas and fresh spinach. Cook for 2-3 minutes until the spinach is wilted and the chickpeas are heated through.

Remove from heat and stir in the lime juice. Season with salt and pepper to taste. Serve warm over rice.

·
Cut sweet potatoes into uniform 1/2-inch cubes to ensure they cook evenly.
·
For a creamier texture, mash a few of the sweet potato chunks against the side of the pot during the final simmer.
·
Add a splash of maple syrup if you prefer a slightly sweeter curry profile.
·
Top with fresh cilantro and crushed peanuts for added texture and brightness.

? Frequently Asked Questions

Can I freeze this curry?

Yes, this curry freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.

What should I serve it with?

It is best served with fluffy basmati rice, quinoa, or warm garlic naan bread.

Can I use low-fat coconut milk?

You can, but the sauce will be much thinner. Full-fat coconut milk provides the best creamy consistency.

Is this curry spicy?

It is mild to medium depending on your curry powder. Add a pinch of cayenne pepper if you want more heat.

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