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A steaming bowl of creamy yellow Sweet Potato and Chickpea Curry topped with fresh cilantro and served with a side of rice.

Sweet Potato and Chickpea Curry

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 420
Ingredients Method

Ingredients
  

  • 2 tablespoons coconut oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic , minced
  • 1 tablespoon fresh ginger, finely grated
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 can (15.5 oz) chickpeas, drained and rinsed
  • 2 tablespoons yellow curry powder
  • 1 teaspoon ground turmeric
  • 0.5 teaspoon ground cumin
  • 1 can (14 oz) full-fat coconut milk
  • 1 cup vegetable broth
  • 2 cups fresh baby spinach
  • 1 tablespoon fresh lime juice
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon ground black pepper
  • Fresh cilantro for garnish

Method
 

  1. Heat the coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the diced onion and sauté for 5 to 7 minutes until translucent and soft.
  3. Add the garlic and ginger, stirring constantly for 1 minute until fragrant.
  4. Stir in the sweet potato cubes, chickpeas, curry powder, turmeric, and cumin, ensuring the vegetables are well-coated in the spices.
  5. Pour in the coconut milk and vegetable broth, stirring to combine.
  6. Bring the mixture to a gentle boil, then reduce the heat to low.
  7. Cover and simmer for 20 to 25 minutes, or until the sweet potatoes are fork-tender.
  8. Stir in the baby spinach and cook for 1 to 2 minutes until wilted.
  9. Remove from heat and stir in the lime juice, salt, and pepper.
  10. Serve hot, garnished with fresh cilantro, over rice or with naan.