Name: Sweet Potato and Chickpea Curry – Creamy & Flavor-Packed
Ingredients: 1 tbsp olive oil or coconut oil; 1 small onion, diced; 3 cloves garlic, minced; 1-inch piece ginger, grated; 2 tsp curry powder; 1 tsp ground cumin; ½ tsp turmeric; ½ tsp smoked paprika; ½ tsp ground coriander; 1 medium sweet potato, peeled and diced; 1 can (15 oz) chickpeas, drained and rinsed; 1 can (14 oz) diced tomatoes; 1 can (14 oz) coconut milk (full-fat for creaminess); 1 cup vegetable broth (or water); ½ tsp salt, or to taste; ¼ tsp black pepper; 1 cup fresh spinach or kale; 1 tbsp lemon or lime juice; Fresh cilantro, for garnish

Description

If you’re looking for a cozy, satisfying, and nutritious meal, this Sweet Potato and Chickpea Curry is a must-try! Packed with warm spices, creamy coconut milk, and protein-rich chickpeas, this curry is a perfect balance of flavors and textures. It’s vegan, gluten-free, and meal-prep friendly, making it an ideal dish for busy weeknights or make-ahead lunches.

Ingredients

Scale

1 tbsp olive oil or coconut oil
1 small onion, diced
3 cloves garlic, minced
1-inch piece ginger, grated
2 tsp curry powder
1 tsp ground cumin
½ tsp turmeric
½ tsp smoked paprika
½ tsp ground coriander
1 medium sweet potato, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk (full-fat for creaminess)
1 cup vegetable broth (or water)
½ tsp salt, or to taste
¼ tsp black pepper
1 cup fresh spinach or kale
1 tbsp lemon or lime juice
Fresh cilantro, for garnish

Instructions

Sauté Aromatics: Heat oil in a large pan over medium heat. Add onion, garlic, and ginger and cook for 2-3 minutes until fragrant.
Toast the Spices: Stir in curry powder, cumin, turmeric, smoked paprika, and ground coriander. Cooking the spices for about 1 minute helps release their full flavors.
Simmer the Curry: Add sweet potato, chickpeas, diced tomatoes, coconut milk, and vegetable broth. Stir well and bring to a boil.
Cook Until Tender: Reduce heat and let simmer for 20-25 minutes, stirring occasionally, until the sweet potatoes are soft.
Finish with Greens & Citrus: Stir in spinach or kale and let it wilt. Add lemon or lime juice for brightness.
Serve & Enjoy: Garnish with fresh cilantro and serve over rice, quinoa, or with warm naan bread.

Notes

For Extra Protein: Add lentils, cubed tofu, or tempeh for an even heartier meal.
Make it Spicier: Add red pepper flakes, fresh chilies, or cayenne for more heat.
Use Full-Fat Coconut Milk: It gives the curry a richer and creamier texture.
Let it Sit: This curry tastes even better the next day as flavors deepen.
Swap Greens: Instead of spinach, try mustard greens, collard greens, or Swiss chard.
Thicken the Sauce: Mash some of the sweet potatoes or add a cornstarch slurry.