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Avena Recipes

Sweet Potato and Chickpea Curry

This Sweet Potato and Chickpea Curry is a creamy, one-pot vegetarian dinner made with tender sweet potatoes, protein-packed chickpeas, coconut milk, and warm spices. Perfect for busy weeknights and meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

For the Curry
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground turmeric
  • ½ teaspoon kosher salt plus more to taste
  • ¼ teaspoon black pepper
  • 2 medium sweet potatoes peeled and cut into 1-inch cubes
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 13.5-ounce can full-fat coconut milk
  • 1½ cups vegetable broth
  • 2 cups baby spinach
  • 1 tablespoon fresh lime juice
Optional Garnishes
  • Fresh cilantro chopped
  • Lime wedges
  • Cooked basmati or jasmine rice
  • Warm naan bread
  • Red pepper flakes

Method
 

Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the diced onion and cook for 4–5 minutes until softened.
    Stir in the garlic and grated ginger. Cook for 1 minute until fragrant.
      Add the curry powder, cumin, smoked paprika, turmeric, salt, and black pepper. Stir continuously for about 30 seconds to toast the spices.
        Add the sweet potatoes, chickpeas, coconut milk, and vegetable broth. Stir well to combine.
          Bring the mixture to a gentle simmer. Reduce the heat to medium-low, partially cover, and cook for 18–22 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
            Stir in the baby spinach and cook for 2–3 minutes until wilted.
              Remove from the heat and stir in the fresh lime juice. Taste and adjust the seasoning if needed.
                Serve over steamed rice or with warm naan, garnished with fresh cilantro and lime wedges.

                  Notes

                  Cut the sweet potatoes into evenly sized cubes so they cook at the same rate.
                  Full-fat coconut milk creates the richest, creamiest sauce, but light coconut milk can be used for a lighter version.
                  This curry tastes even better the next day as the flavors continue to develop.
                  Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.