Sweet Potato & Spinach Curry

This vibrant, soul-warming curry combines tender sweet potatoes, protein-rich chickpeas, and fresh spinach in a fragrant coconut milk base. Packed with warming spices like cumin, turmeric, and ginger, this one-pot wonder delivers maximum flavor with minimal effort. Perfect for busy weeknights or meal prep, this healthy and satisfying curry tastes even better the next day.

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Course: Main Course, Side Dish

Cuisine: Indian

Keyword: Curry, Vegetarian

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 285kcal

Equipment

Chef's Knife

Chopping Board

Skillet

Ingredients

4 tsp virgin coconut oil
1 tbsp cumin seeds
1 medium onion finely chopped
3 large garlic cloves minced
4 tsp grated fresh ginger
1 tsp ground turmeric
1 tsp ground coriander
1/4 tsp red pepper flakes
1 medium/large sweet potato peeled and diced (about 3 cups)
1 can 14 oz chickpeas, drained and rinsed
1 can 14 oz diced tomatoes with juices
1 can 14 oz light or full-fat coconut milk
5 oz baby spinach
Salt and freshly ground black pepper

Instructions

Heat oil in a large pot over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
Add chopped onion and sauté for 5-7 minutes until soft and translucent.
Stir in minced garlic, grated ginger, turmeric, coriander, and red pepper flakes. Cook for 1 minute until aromatic.
Add diced sweet potato, chickpeas, diced tomatoes with juices, and coconut milk. Stir to combine.
Bring mixture to a boil, then reduce heat to low, cover, and simmer for 20-30 minutes until sweet potatoes are fork-tender.
Optional: Using a potato masher, lightly mash about one-third of the mixture to thicken the sauce.
Stir in baby spinach and cook for 2-3 minutes until wilted.
Season with salt and freshly ground black pepper to taste. Serve hot.

Notes

For extra richness, use full-fat coconut milk instead of light

Substitute butternut squash or regular potatoes for sweet potatoes if desired

Add more red pepper flakes for increased heat, or omit completely for mild curry

This curry stores well in the refrigerator for up to 4 days and freezes for up to 3 months

Serve over rice, quinoa, or with naan bread for a complete meal

Fresh ginger can be substituted with 1 tsp ground ginger if needed

For meal prep, store curry and grains separately to prevent sogginess

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