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Creamy Sweet Potato Curry

Featured in Meatless meals that satisfy.

Start by sizzling cumin seeds in warm coconut oil with golden onions. Add fresh garlic, ginger, and Indian spices to the pan for a fragrant base before tossing in sweet potatoes and chickpeas. Simmer everything in diced tomatoes until perfectly soft, then stir in smooth coconut milk for a rich texture. Fresh spinach goes in last, balancing the flavors and adding vibrant color. A perfectly spiced dish that's both hearty and healthy.
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alicia in the kitchen
Updated on Wed, 04 Jun 2025 18:13:59 GMT
Potato Spinach Chickpea Curry Pin it
Potato Spinach Chickpea Curry | tasteofsavor.com
I've always loved plant-based meals, and as someone who follows Angela Liddon's creations, I'm excited to tell you about one of her standouts from "Oh She Glows Every Day": Sweet Potato, Chickpea and Spinach Coconut Curry. Angela’s cooking stands out for being cozy, bright, and loaded with taste. Angela Liddon, the talent behind the popular Oh She Glows blog, has inspired so many folks going plant-based. Her food always tastes great and her directions are super clear, whether you’re just starting out or you’ve been doing this a while. Sweet Potato, Chickpea and Spinach Coconut Curry is a favorite of mine because the sweet potatoes, chickpeas, and spinach with creamy coconut milk come together into one amazing pot of goodness. Eating this curry feels like a treat every time. The first spoonful brings a burst of cozy and bold tastes. The colors are gorgeous, from the orange sweet potatoes to the deep green spinach and smooth coconut milk—honestly, it just looks as good as it tastes.

Quick Look

This vegan Sweet Potato, Chickpea and Spinach Coconut Curry shows how easy plant-based meals can be. The ingredients aren’t hard to get, and prep is a breeze. Whip it up for a simple weeknight dinner or even something a little fancier. Here’s why you’ll love it:
  • Super Simple This dish takes just one pot, which means less cleanup later.
  • Hearty and Filling With chickpeas, sweet potato, and spinach, you’ll feel totally satisfied and get a nice dose of nutrients.
  • Easy Pantry Staples Everything uses stuff you’ll usually find in the kitchen, like coconut milk, fresh spices, and veggies.
  • Dairy-Free and Totally Vegan There’s no meat or dairy, just plant-powered comfort.

Ingredients

  • Spinach One pack baby spinach (5oz/142g)
  • Coconut Oil (or water) 4 teaspoons (20ml) virgin coconut oil, swap for water if you want to cook oil-free
  • Diced Tomatoes One (14oz/398ml) can with the juices
  • Onion 1 medium chopped up (about 2 cups/500ml)
  • Chickpeas 1 (14oz/398ml) can drained and rinsed, or 1.5 cups (375ml) cooked
  • Coconut Milk 1 light coconut milk can (14oz/400ml)
  • Fresh Ginger 4 teaspoons (20ml) grated
  • Cumin Seeds 1 tablespoon (15ml)
  • Garlic 3 large cloves, minced
  • Sweet Potato One medium-to-large, peeled and diced small (about 3 cups/750ml)
  • Spices
    • 1 tsp (5ml) ground coriander
    • 1 tsp (5ml) turmeric powder
    • 1/4 tsp red pepper flakes (add more if you like heat)
  • Black Pepper Crack in some fresh black pepper

Method

Start Cooking
Pour the coconut oil (or a splash of water) into a big pot over medium heat. Toss in the cumin seeds once things are hot. Let them pop and get fragrant for about a minute—don’t let them burn.
Next, throw in the chopped onion. After a few minutes (about 3 to 5), when it turns see-through and soft, sprinkle in a little salt. This helps it cook.
Build Up Flavor
Add in the minced garlic and grated ginger now. Stir for another minute. Don’t walk away—the garlic can burn quickly!
Mix in the spices: coriander, turmeric, and some red pepper flakes. Let them cook for just under a minute so everything smells amazing.
Now, put in the sweet potatoes, chickpeas, and canned tomatoes (with all the juices). Finish by pouring in coconut milk and giving everything a good stir.
Simmer Away
Put a lid on the pot and let it simmer, medium heat, for 20-30 minutes until the sweet potato softens. If you want a thick curry, you can mash about a third with a potato masher after 20 minutes.
Wrap It Up
Last step! Add the spinach and wait until it wilts down. Season with salt and all the black pepper you want.

Serving Ideas

Spoon this curry over hot quinoa, cooked basmati rice, millet, or even sorghum. Top with a sprinkle of fresh cilantro or extra coconut flakes and don’t be shy about serving lime wedges around for a squeeze of zesty juice. The lime really ties everything together.

Keeps Well

Pop leftovers in a tightly shut container in the fridge and they’ll easily last 4-5 days, or tuck them in the freezer for up to a month. Super handy for quick meals later!

Extra Touches

Like a blend of spice and sweetness? Stir in a little coconut sugar during the last few minutes. It’s not necessary, but it gives everything a cozy, sweet balance if you like that.

Fall-For-It Flavorful Favorite

In all, this Sweet Potato, Chickpea and Spinach Coconut Curry is one of those plant-forward wonders you’ll want to make again. Here’s why it stands out:
  • Bright and Cozy Both the colors and the taste will warm you up and look great at any table.
  • Packed with Nutrition Sweet potatoes, chickpeas, and spinach bring you all sorts of good stuff—vitamins, minerals, and more.
  • Big Taste Chickpeas and coconut milk give the dish a creamy, rich flavor you’ll crave.
  • One-Pot Simplicity You only need a single pan, so cleanup is quick and simple.

Sweet Potato Chickpea Curry

Enjoy a rich curry blending creamy coconut milk with tender sweet potatoes, hearty chickpeas, and fresh spinach. A mix of warm spices makes it an ideal, comforting plant-based dish.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Alicia

Category: Vegetarian

Difficulty: Easy

Cuisine: Indian-inspired

Yield: 4 Servings (4 servings)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 4 teaspoons (20ml) unrefined coconut oil (swap with water if needed).
02 1 tablespoon (15ml) cumin seeds.
03 1 medium onion, diced finely (roughly 2 cups/500ml).
04 3 large garlic cloves, minced.
05 Grated fresh ginger: 4 teaspoons (20ml).
06 1 teaspoon (5ml) turmeric powder.
07 1 teaspoon (5ml) ground coriander.
08 1/4 teaspoon red chili flakes, more or less to your taste.
09 1 medium-large sweet potato, peeled and diced into small chunks (around 3 cups/750ml).
10 A 14-ounce (398ml) can of chickpeas, drained and rinsed (or 1 1/2 cups/375ml cooked chickpeas).
11 A 14-ounce (398ml) can of diced tomatoes, including the liquid.
12 A 14-ounce (400ml) can of light coconut milk.
13 One 5-ounce (142g) package baby spinach.
14 Ground black pepper, as much as you like.

Instructions

Step 01

Heat the coconut oil (or water) in a big pot on medium. Toss in the cumin seeds and let them crackle for a few seconds. Add the chopped onion and cook until soft but don’t let it turn brown.

Step 02

Stir in the minced garlic and the fresh ginger. Let it cook for about a minute until you smell the aroma. Mix in turmeric, coriander, and chili flakes at this point, and stir so everything is blended well.

Step 03

Throw the sweet potato chunks, chickpeas, and the can of diced tomatoes, including its juices, into the pot. Give everything a good stir. Put a lid on and let it simmer over medium heat for 20–30 minutes until the sweet potatoes are soft enough to pierce easily with a fork.

Step 04

To make the sauce thicker, you can mash around one-third of the mixture using a potato masher.

Step 05

Pour in the light coconut milk and stir well. Toss in the baby spinach and cook just until it wilts down.

Step 06

Add salt and freshly ground black pepper to your liking. Serve it over cooked basmati rice, millet, quinoa, or sorghum. Top with chopped cilantro, a sprinkle of shredded unsweetened coconut, and lime wedges for squeezing on top.

Notes

  1. A tiny bit of coconut sugar added at the end will cut through the heat and balance flavors.
  2. A splash of lime juice just before serving can brighten up the flavors and offset the spice.
  3. This curry keeps well in the fridge for 4–5 days in an airtight container or can be frozen for up to a month.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 300
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~