This easy and healthy Sweet Potato, Chickpea and Spinach Curry is an easy 30 minute one pot wonder! This vegan and gluten-free dish uses yellow curry paste and coconut milk as a base to make a seriously delicious and creamy curry. This curry freezes beautifully, so store some away for those nights you don't want to cook.
I recently did a poll on Instagram to see what types of recipes you guys wanted to see more of and there was a resounding “YES PLEASE” for more quick dinners and one pot dishes.
So here’s one that ticks BOTH of those boxes – Sweet Potato, Chickpea and Spinach Curry.
It’s ready in 30 minutes and it’s all done in just one pot. The combination of flavours work so well together and I love that I even snuck a bit of greenery in there for good measure.
Serve this curry on it’s own or with rice but do yourself a favour and add crushed peanuts on top for some crunch. Seriously. It’s SO good.
And why not make some quick and easy yoghurt flatbreads too? They are the perfect addition to this curry!
WHY YOU’LL LOVE THIS SWEET POTATO, CHICKPEA AND SPINACH CURRY…
- It’s ready in 30 minutes.
- It’s made in one pot – less washing up!
- It uses everyday ingredients.
- It’s perfect for Meatless Monday.
SWEET POTATO, CHICKPEA AND SPINACH CURRY INGREDIENTS LIST
One of the reasons why I love this curry so much is that I almost always have the ingredients on hand. Here’s what you’ll need to whip this up…
- Olive Oil
- Sweet Potato
- Brown Onion
- Red capsicum / bell pepper
- Carrot
- Baby Spinach
- Tinned Chickpeas
- Coconut Milk
- Yellow Curry Paste
- Soy Sauce
- Garlic
- Ginger
HOW TO MAKE SWEET POTATO, CHICKPEA AND SPINACH CURRY – STEP BY STEP
Putting this curry together couldn’t be easier, which is why it is one of my weeknight wonders. Here’s what you need to do…
- Sauté the onion, garlic and ginger in a large pot.
- Add sweet potato, capsicum /bell pepper, carrot and chickpeas to the pot and cook for 1 minute.
- Add everything else (except for the spinach) to the pot – coconut milk, curry paste, soy sauce and water.
- Simmer until the sweet potatoes have cooked and the sauce has thickened.
- Stir spinach through the curry until wilted.
WHAT TO SERVE THIS CURRY WITH
I love to serve this curry on top of a bed of basmati rice but brown rice would work well too. You could even serve it with cauliflower rice for a low carb version. I also like to sprinkle some crushed peanuts or cashews on top for extra crunch.
Some quick and easy yoghurt flatbread (pictured below) or naan bread is also great for soaking up the curry sauce, or stuffing the vegetables into.
STORING YOUR CURRY
Store leftover curry in an airtight container in the fridge for up to 3 days, or store in the freezer for up to 3 months.
MORE DELICIOUS MEATLESS DINNER IDEAS
If you’ve tried this Sweet Potato, Chickpea and Spinach Curry I’d love to hear how you enjoyed it! Pop a comment and a star rating below!
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