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–+ servings
Sweet Potato and Chickpea Curry

Delicious Sweet Potato and Chickpea Curry You’ll Love

Enjoy a vibrant Sweet Potato and Chickpea Curry, perfect for busy weeknights, packed with flavors and nutrients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 large Sweet Potato opt for starchy variety like Garnet or Jewel
  • 1 can Chickpeas rinsed; canned saves time
  • 1 can Coconut Milk light coconut milk for lower calories
  • 1 medium Onion yellow or white onion recommended
  • 2 cloves Garlic minced
  • 1 inch Ginger freshly grated preferred
  • 1 tbsp Curry Powder adjust to taste
  • 2 cups Spinach fresh or frozen
Optional Garnish
  • 1/4 cup Cilantro chopped fresh
  • 1 lime Lime Wedges for squeezing

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat stovetop over medium heat. In a large pot, add oil and heat. Peel and dice sweet potato and chop onion.
  2. Add chopped onion to the pot and sauté for 3-4 minutes until translucent. Add minced garlic and ginger, cooking for 1-2 minutes.
  3. Stir in diced sweet potato and sprinkle in curry powder. Cook for 5 minutes, allowing sweet potato to absorb the spices.
  4. Pour in the rinsed chickpeas and coconut milk, stirring until incorporated. Bring to a gentle simmer and cook for 15-20 minutes.
  5. Fold in fresh spinach leaves and let wilt for 2-3 minutes. Season with salt and pepper to taste.
  6. Serve warm in bowls, garnished with cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 10gSodium: 350mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 12000IUVitamin C: 25mgCalcium: 50mgIron: 3mg

Notes

This curry tastes even better after a day in the fridge as the flavors meld beautifully over time.

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