Chickpea and Sweet Potato Curry with Coconut Milk and Spinach
If we had to pick one recipe that defined the mixed-diet weeknight, it might be this one. It's a weeknight anchor built for the moment when the fridge is half-empty and dinner still needs to happen in under forty minutes. It's a one-pot situation: sweet potatoes soften into the coconut-garam masala broth, chickpeas hold their shape and soak up spice, and a big handful of spinach wilts in right at the end for color and a hit of iron. The leftovers are arguably better than the original, which makes it an ideal Monday-night cook for the whole week ahead.
- VEG
- GF
- DF
- 1-PAN
- PREP
Estimated macros per serving
Calories ~420 · Protein ~10g · Carbs ~40g · Fat ~24g
Ingredients
For the curry:
- 1 tablespoon coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 large sweet potato, peeled and cut into 3/4-inch cubes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (14-ounce) can diced tomatoes
- 1 (13.5-ounce) can full-fat coconut milk
- 4 cups fresh baby spinach
- 1 tablespoon fresh lime juice
- Kosher salt and freshly ground black pepper
Method
- Heat the coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until completely translucent and beginning to turn golden at the edges, about 5 minutes.
- Add the garlic, ginger, garam masala, turmeric, and cumin. Stir constantly for about 1 minute. Reduce heat slightly if needed — the spices should be golden and fragrant, not dark brown. You want the spices fragrant and toasted, not burnt.
- Add the sweet potato cubes, chickpeas, diced tomatoes with their juices, and coconut milk. Stir to combine and bring to a gentle boil.
- Reduce heat to medium-low, cover, and simmer until the sweet potatoes are fork-tender, 20–25 minutes. If they're still firm, cover and continue cooking in 5-minute increments. Stir once or twice to prevent sticking. If the sauce looks too thick or begins to stick, splash in 2–3 tablespoons of water and stir.
- Remove the lid and stir in the spinach. Let it wilt into the curry, about 1 to 2 minutes. Squeeze in the lime juice and season with salt and pepper to taste.
- Serve hot in deep bowls. Serves 4 generously over rice or 2–3 as a standalone meal. Pairs beautifully with steamed basmati rice or warm naan if you want to stretch it further.
Variations & Notes
- Extra Hungry: Serve over a generous cup of steamed rice and top with a fried egg (or two). Adam's version.
- Protein add-on: Stir in 8 ounces of cubed firm tofu at step 3, or top with shredded rotisserie chicken (no longer vegan).
- Spice it up: Add 1/2 teaspoon of cayenne or a diced serrano pepper with the garlic for real heat.
- Sub notes: Butternut squash works in place of sweet potato: cut it a bit smaller since it's denser. Kale can replace spinach; just add it a few minutes earlier so it has time to soften.
- Storage: Keeps refrigerated for 3–4 days. Reheat gently on the stove with a splash of water. Freezes well for up to 3 months.