Description
This Sweet Potato and Chickpea Curry is hearty, packed with flavor, and super comforting. It’s an easy one-pot dish that’s great for weeknight dinners and meal prep. It’s gluten-free, dairy-free, nut-free, and easily vegan, too!
Ingredients
Units
Scale
- 2 TBSP avocado oil
- 1 onion, diced
- 1 TBSP minced ginger
- 4 cloves garlic, minced
- 1 tsp curry powder
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 4 cups peeled and finely diced sweet potato
- 1 tsp salt
- 1/3 cup cilantro, chopped
- 1 tsp finely diced jalapeño
- 2 cups chicken, beef or vegetable broth/stock or water
- 2.5 cups drained and rinsed chickpeas
- 2 cups coconut milk
- 3–4 cups roughly chopped spinach
- squeeze of lime
Instructions
- Heat avocado oil over medium high heat in a large saucepan, braiser, or medium-sized pot.
- Add onions, ginger and garlic and stir to combine. Sauté until onions are translucent and soft.
- Add curry powder, cinnamon, and cumin. Allow spices to bloom then stir.
- Add sweet potatoes and salt and stir to combine.
- Add cilantro and jalapeños and stir to combine.
- Add broth/stock of choice or water. Turn down the heat and allow to simmer, about 5 minutes.
- Add chickpeas and coconut milk, and stir to combine.
- Let simmer, about 15-20 minutes, until sweet potatoes are tender and the curry thickens. Stir occasionally to prevent sticking.
- Add spinach and stir until wilted.
- Add squeeze of lime and stir. Adjust for salt.*
- Serve warm, topped with optional garnishes. Pair with rice, gluten-free tortillas, gluten-free naan, or other sides of choice.
Notes
*You’ll need to add more salt once the sweet potatoes have cooked down as they absorb salt and sweeten the dish, to balance the flavors.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Global Curry