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Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry

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  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

This rich and creamy sweet potato and chickpea curry is a hearty, plant-based meal! It all cooks in one pan and it’s packed with flavor.


Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 tablespoon grated fresh ginger (from a 1-inch piece, peeled)
  • 3 cloves garlic, minced
  • 3 tablespoons Thai red curry paste
  • 2 small sweet potatoes (about 1lb), peeled and cut into 1/2-inch cubes
  • 1 (15.5oz) can chickpeas, drained and rinsed
  • 1 (14.5oz) can fire-roasted diced tomatoes
  • 1 (14oz) can full-fat coconut milk
  • 2 tablespoons soy sauce
  • 2 cups baby spinach
  • 1 tablespoon lime juice
  • Salt to taste

Instructions

  1. In a large skillet, heat the olive oil over medium heat for 30 seconds.
  2. Add the ginger and garlic. Cook, stirring, until fragrant — about one minute. Stir in the curry paste and sauté for another minute.
  3. Add the sweet potatoes, chickpeas, tomatoes, coconut milk, and soy sauce, and stir to combine.
  4. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender, about 20 minutes.

  5. Stir in the spinach and cook for 1-2 minutes until wilted. Remove from the heat and stir in the lime juice. Season with salt to taste.