Vegan Sweet Potato Curry (Printable)

Hearty sweet potato and chickpea curry with fresh spinach in coconut-tomato sauce.

# Ingredient List:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 7 oz fresh spinach, roughly chopped
06 - 1 red bell pepper, diced

→ Legumes

07 - 1 can (14 oz) chickpeas, drained and rinsed

→ Liquids

08 - 1 can (14 fl oz) coconut milk
09 - 1 can (14 oz) diced tomatoes
10 - 2/3 cup vegetable broth

→ Spices & Seasoning

11 - 2 tbsp curry powder
12 - 1 tsp ground cumin
13 - 1/2 tsp ground turmeric
14 - 1/2 tsp smoked paprika
15 - 1/4 tsp cayenne pepper (optional)
16 - Salt and black pepper, to taste

→ Oils & Garnishes

17 - 2 tbsp coconut oil or olive oil
18 - Fresh cilantro, chopped, for garnish
19 - Juice of 1/2 lime

# Steps:

01 - Heat coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened.
02 - Incorporate minced garlic, grated ginger, and diced red bell pepper. Cook for 2 minutes, stirring frequently to release flavors.
03 - Stir in curry powder, ground cumin, turmeric, smoked paprika, and optional cayenne pepper. Cook for 1 minute until fragrant.
04 - Add cubed sweet potatoes and drained chickpeas to the pot, tossing to coat evenly with the spices.
05 - Pour in diced tomatoes, coconut milk, and vegetable broth. Stir thoroughly and bring to a gentle simmer.
06 - Cover and cook for 20 to 25 minutes, stirring occasionally, until sweet potatoes are fork-tender.
07 - Add the chopped spinach and cook for an additional 2 to 3 minutes until wilted. Adjust seasoning with salt, pepper, and lime juice.
08 - Ladle curry into bowls and garnish with fresh chopped cilantro before serving hot.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been cooking all morning.
  • One pot means less cleanup, which is honestly half the reason I make this on busy nights.
  • The chickpeas give you real staying power, so you won't be hunting for snacks an hour later.
02 -
  • Don't skip toasting your spices after adding the aromatics—that one minute of cooking transforms them from spice powder into something fragrant and alive.
  • If your curry looks too thick as it simmers, add a splash more broth; if it's too thin, let it bubble uncovered for the last few minutes to reduce.
03 -
  • Use full-fat coconut milk straight from the can without shaking it; the thicker part at the top is where the richness lives.
  • Grate your ginger fresh right before cooking—jarred ginger tastes tired compared to the real thing, and the effort takes about ten seconds.

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