Welcome to your new favorite weeknight meal: a sensational Sweet Potato, Chickpea, and Spinach Curry. This vibrant, aromatic dish is not just incredibly delicious and satisfying, but it also ticks all the boxes for a perfect healthy dinner solution. Imagine a creamy, flavor-packed curry ready in just 30 minutes, all cooked in a single pot, making cleanup an absolute breeze. Whether you’re a seasoned chef or a kitchen novice, this recipe is designed for simplicity without compromising on taste.
Inspired by popular demand for more quick and easy one-pot recipes, this Sweet Potato, Chickpea, and Spinach Curry emerges as a clear winner. It masterfully blends the earthy sweetness of tender sweet potatoes with the hearty texture of chickpeas, all enveloped in a rich, velvety coconut milk base infused with fragrant yellow curry paste. A generous stir of fresh spinach adds a healthy dose of greens and a pop of color, making this dish as nutritious as it is appealing. It’s naturally vegan and gluten-free, catering to a wide range of dietary preferences, and its robust flavors are sure to please even the most discerning palates.
Beyond its quick preparation, this curry also shines as a fantastic meal prep option. It freezes beautifully, meaning you can whip up a larger batch and portion it out for those busy days when cooking feels like a chore. Serve it simply on its own, alongside fluffy basmati rice, or with some warm, pillowy yoghurt flatbreads to soak up every last drop of that incredible sauce. And for an extra layer of texture and flavor, don’t forget a sprinkle of crushed peanuts or cashews on top – it truly elevates the experience!
Why This Sweet Potato, Chickpea, and Spinach Curry Will Become Your Go-To
There are countless reasons to fall in love with this curry, making it an essential addition to your weekly rotation. Its appeal extends far beyond just its fantastic taste:
- Lightning-Fast Preparation: From prep to plate in just 30 minutes, this curry is ideal for hectic weeknights when time is of the essence but you still crave a wholesome, homemade meal.
- Effortless One-Pot Cooking: Say goodbye to stacks of dirty dishes! Everything, from sautéing the aromatics to simmering the vegetables, happens in a single pot, ensuring minimal cleanup and maximum convenience.
- Wholesome & Nutrient-Rich: Packed with nutrient-dense sweet potatoes, protein-rich chickpeas, and vitamin-packed spinach, this curry is a powerhouse of healthy goodness. It’s a delicious way to boost your vegetable intake.
- Plant-Based Perfection: Naturally vegan and gluten-free (just check your curry paste!), it’s an inclusive dish that caters to various dietary needs and makes a perfect centerpiece for “Meatless Monday” or any plant-forward meal.
- Rich, Creamy, and Flavorful: The combination of creamy coconut milk, aromatic yellow curry paste, and a medley of fresh ingredients creates a deeply satisfying, warming, and flavorful experience that tastes like it took hours, not minutes.
- Budget-Friendly Ingredients: Made with readily available and affordable pantry staples, this recipe proves that eating healthy and delicious doesn’t have to break the bank.
- Freezer-Friendly: Cook once, eat multiple times! This curry freezes exceptionally well, making it an excellent candidate for meal prepping and stocking your freezer with convenient, ready-to-eat dinners.
Essential Ingredients for Your Sweet Potato, Chickpea, and Spinach Curry
One of the beauties of this Sweet Potato, Chickpea, and Spinach Curry lies in its straightforward ingredient list, featuring items you likely already have or can easily find at any grocery store. Each component plays a crucial role in building the robust flavor and satisfying texture of this quick curry:
- Olive Oil: The base for sautéing our aromatics, adding a touch of healthy fat and richness.
- Sweet Potato: The star of the show! When diced, they cook quickly and become wonderfully tender and naturally sweet, providing a lovely contrast to the savory curry spices. They are also packed with Vitamin A and fiber.
- Brown Onion: Provides a foundational savory flavor that becomes sweet and aromatic when sautéed.
- Red Capsicum / Bell Pepper: Adds a hint of sweetness, a vibrant splash of color, and a pleasant crunch or tenderness, depending on your preferred cook time.
- Carrot: Contributes natural sweetness, additional nutrients, and another layer of texture to the curry.
- Baby Spinach: A fantastic way to incorporate leafy greens. It wilts down quickly into the creamy sauce, adding vitamins and a subtle earthy flavor without overpowering the dish.
- Tinned Chickpeas: Our primary source of plant-based protein and fiber, making this curry incredibly hearty and filling. Drained and rinsed, they absorb the curry flavors beautifully.
- Coconut Milk: The essential ingredient for creating that luscious, creamy, and mildly sweet base characteristic of many Thai-inspired curries. Use full-fat for the richest texture.
- Yellow Curry Paste: The flavor shortcut! This paste contains a blend of spices like turmeric, lemongrass, galangal, and chilies, delivering authentic Thai curry flavors in an instant. Be sure to check it’s vegan if needed.
- Soy Sauce / Tamari / Coconut Aminos: Adds a vital umami depth and savory balance to the curry. Tamari or coconut aminos are excellent gluten-free alternatives.
- Garlic: A fundamental aromatic that infuses the curry with its pungent, savory essence. Freshly crushed is always best.
- Ginger: Offers a warm, slightly spicy, and fragrant note that complements the other curry spices beautifully. Crushed fresh ginger adds unparalleled freshness.
- Water: To help create the perfect consistency for the sauce and ensure everything simmers together harmoniously.
Crafting Your Delicious Sweet Potato, Chickpea, and Spinach Curry: A Step-by-Step Guide
Making this incredible Sweet Potato, Chickpea, and Spinach Curry is surprisingly simple, making it the perfect choice for a no-fuss weeknight meal. Follow these easy steps to bring this flavorful dish to life in your kitchen:
- Sauté the Aromatics: Begin by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced brown onion and cook, stirring occasionally, for about 2-3 minutes until it starts to soften and become translucent. Next, stir in the crushed garlic and ginger. Continue to cook for another 30 seconds to 1 minute, until fragrant, being careful not to burn the garlic. This step is crucial for building a flavorful base.
- Introduce the Vegetables & Legumes: Add the diced sweet potato, red capsicum (bell pepper), carrot, and drained and rinsed chickpeas to the pot. Stir well to combine all the ingredients with the aromatics. Cook for another 1-2 minutes, stirring constantly, allowing the vegetables to slightly warm through and begin absorbing the initial flavors.
- Simmer to Perfection: Pour in the coconut milk, add the yellow curry paste, soy sauce (or tamari/coconut aminos), and water. Stir everything thoroughly until the curry paste is fully dissolved and incorporated into the liquid. Bring the mixture to a gentle boil, then immediately reduce the heat to a simmer. Cover the pot and let it cook for approximately 15-20 minutes, or until the sweet potatoes are fork-tender and the sauce has thickened slightly to your desired consistency. Stir occasionally to prevent sticking.
- Wilt the Spinach & Serve: Once the sweet potatoes are cooked and the sauce is rich and creamy, remove the pot from the heat. Stir in the baby spinach until it has just wilted into the hot curry. This usually takes only a minute or two. Avoid overcooking the spinach to maintain its vibrant color and nutrients.
- Enjoy! Taste and adjust seasoning if necessary (you might want a pinch more salt or soy sauce). Ladle generous portions of this magnificent Sweet Potato, Chickpea, and Spinach Curry into bowls.
Serving Suggestions & Creative Variations
While this Sweet Potato, Chickpea, and Spinach Curry is incredibly satisfying on its own, pairing it with certain sides and toppings can elevate your dining experience. It’s also wonderfully versatile, allowing for easy customization to suit your taste and pantry staples.
What to Serve with Your Curry:
- Rice: The classic accompaniment! A bed of fluffy basmati rice is perfect for soaking up the rich, creamy sauce. Brown rice offers a nuttier flavor and extra fiber, while cauliflower rice makes a fantastic low-carb alternative.
- Fresh Bread: Warm, soft flatbreads, such as our easy yoghurt flatbreads (pictured below) or store-bought naan bread, are essential for scooping up every last bit of the delicious curry sauce.
- Crunchy Toppings: Don’t skip this step! A sprinkle of crushed unsalted peanuts or cashews adds a delightful textural contrast and nutty flavor that truly complements the curry.
- Fresh Herbs: A scattering of fresh cilantro (coriander) leaves just before serving adds a burst of freshness and a beautiful aromatic finish. A squeeze of fresh lime juice can also brighten the flavors.
Creative Variations to Try:
- Spice it Up: If you prefer a curry with more heat, you can easily substitute yellow curry paste with red curry paste. For an extra kick, add a pinch of red pepper flakes or a few slices of fresh chilies (like bird’s eye chilies) along with the garlic and ginger.
- Add More Vegetables: This curry is a blank canvas for your favorite veggies! Consider adding broccoli florets, green beans, peas, zucchini, or bell peppers of different colors for more variety and nutrients. Add harder vegetables earlier with the sweet potato, and softer ones later in the simmer.
- Boost the Protein: While chickpeas offer ample protein, you could also incorporate cubes of firm tofu (pressed and pan-fried for extra texture), lentils (add cooked or quick-cooking varieties during the simmer), or other beans like cannellini.
- Sweetness Balance: If your curry paste is very spicy or you prefer a slightly sweeter profile, a tiny drizzle of maple syrup or a pinch of brown sugar can balance the flavors beautifully.
- Herbal Infusion: Experiment with other fresh herbs like Thai basil or a bay leaf added during the simmer for different aromatic notes.
Storing and Freezing Your Delicious Curry
One of the fantastic benefits of this Sweet Potato, Chickpea, and Spinach Curry is how wonderfully it stores, making it an ideal choice for meal prepping throughout the week or stocking your freezer for future busy evenings. Never let a delicious drop go to waste!
- Refrigeration: Allow any leftover curry to cool completely to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days. When reheating, gently warm it on the stovetop over medium-low heat or in the microwave until heated through. You might need to add a splash of water or vegetable broth if the sauce has thickened too much.
- Freezing: This curry freezes exceptionally well! Once cooled, portion the curry into individual airtight freezer-safe containers or heavy-duty freezer bags. Label with the date. It can be stored in the freezer for up to 3 months without losing its flavor or texture.
- Thawing and Reheating from Frozen: For best results, thaw frozen curry overnight in the refrigerator. Once thawed, reheat as you would refrigerated leftovers. If you’re short on time, you can also reheat it directly from frozen over low heat on the stovetop, stirring frequently, or in the microwave, using short bursts and stirring in between until fully heated. The sweet potatoes may soften a bit more after freezing and thawing, but the flavor will remain fantastic.
Having a batch of this hearty Sweet Potato, Chickpea, and Spinach Curry ready in your fridge or freezer means you’re always just minutes away from a wholesome, comforting, and incredibly flavorful meal.
Explore More Delightful Plant-Based Dinner Ideas
Embracing plant-based eating opens up a world of exciting flavors and healthy options. If you loved this Sweet Potato, Chickpea, and Spinach Curry, we encourage you to dive into more of our delicious meatless creations. Each recipe is crafted to be flavorful, satisfying, and often quick to prepare, proving that vegetarian and vegan meals are anything but boring!
- Hearty Sweet Potato and Lentil Curry
- Zesty Pan-Fried Sriracha Tofu
- Delectable Spinach and Feta Pizza
- Crispy Salt and Pepper Tofu
- Irresistible Bang Bang Cauliflower Bites
- Loaded Vegetarian Sweet Potato Nachos
- Savory Zucchini and Halloumi Fritters
- Or discover our full collection of Vegan Recipes for endless inspiration!
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📋 RECIPE
Sweet Potato, Chickpea and Spinach Curry
4 servings
5 minutes
25 minutes
30 minutes
This easy and healthy Sweet Potato, Chickpea, and Spinach Curry is a 30-minute one-pot wonder! This vegan and gluten-free dish uses yellow curry paste and coconut milk as a base to create a seriously delicious and creamy curry, perfect for quick weeknight dinners or meal prep.
Rated 4.4 out of 5 stars based on 67 reviews.
Print Recipe
Ingredients
- 1 teaspoon olive oil
- 1 sweet potato, peeled & diced
- 1 brown onion, diced
- 1 red capsicum / bell pepper, diced
- 1 carrot, diced
- 1 cup baby spinach, washed
- 400g / 15 oz can chickpeas, drained and rinsed
- 400ml / 13.5 oz can coconut milk
- 1 tablespoon yellow curry paste
- 1 teaspoon soy sauce / tamari / coconut aminos
- 1 teaspoon crushed garlic
- ½ teaspoon crushed ginger
- 1 cup water
Optional Additions:
- 1 tablespoon unsalted peanuts or cashews, crushed, for topping
- Cooked rice (basmati, brown, or cauliflower rice) for serving
- Flatbread or naan bread for serving
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Sauté Aromatics: Heat olive oil in a large saucepan or pot over medium-high heat. Add the diced brown onion and cook, stirring, for 2 minutes until softened. Add crushed garlic and ginger, cooking for another 30 seconds until fragrant.
- Add Vegetables & Chickpeas: Stir in the diced sweet potato, capsicum/bell pepper, carrot, and drained chickpeas. Cook for 1 minute, stirring constantly, to warm the vegetables through.
- Simmer the Curry: Pour in the coconut milk, yellow curry paste, soy sauce, and water. Stir well to combine all ingredients. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until the sweet potato is fully cooked and tender, and the sauce has thickened slightly.
- Stir in Spinach & Serve: Remove from heat and stir in the baby spinach until just wilted. Serve immediately, either on its own or over a bed of rice, garnished with crushed peanuts or cashews and fresh cilantro, if desired.
Recipe Notes
- For a spicier curry, you can use red curry paste instead of yellow, and add a pinch of red pepper flakes during the sautéing step.
- Always check the label of your curry paste to ensure it is vegan/vegetarian-friendly if you have specific dietary requirements.
- Nutrition information provided is an estimate based on one serving without rice.
Nutrition Information (per serving):
Amount Per Serving (based on 4 servings without rice):
- Calories: 456
- Carbohydrates: 44g
- Protein: 13g
- Fiber: 10g
- Sugar: 9g
- Saturated Fat: 19g
- Sodium: 104mg