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Delicious Sweet Potato and Chickpea Curry Recipe

Sweet Potato and Chickpea Curry made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 large sweet potatoes peeled and cubed
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 tablespoon ginger minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 can 14 oz coconut milk
  • 1 cup vegetable broth
  • 2 cups fresh spinach roughly chopped
  • Salt and pepper to taste

Method
 

  1. Heat a large pot over medium heat and add a splash of oil.
  2. Add the diced onion and sauté until translucent, about 5–7 minutes.
  3. Stir in the minced garlic and ginger; cook for an additional 2 minutes.
  4. Mix in the curry powder and cumin, stirring until evenly coated.
  5. Add diced sweet potatoes, chickpeas, coconut milk, and vegetable broth; stir well.
  6. Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook for 20 minutes.
  7. Once sweet potatoes are fork-tender, add chopped spinach and season with salt and pepper.
  8. Simmer for an additional 5 minutes, then remove from heat and let cool slightly before serving.