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Chickpea Curry with Sweet Potato and Spinach

Description

A flavorful and aromatic curry with tender sweet potatoes, chickpeas, spinach, and a blend of warming spices.

Cuisine: Indian
Servings: 4

Ingredients

  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 sweet potato, peeled and cubed
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 (14-ounce) can diced tomatoes, undrained
  • 1 cup vegetable broth
  • 4 cups baby spinach
  • 1/2 cup chopped cilantro
  • Salt and pepper to taste
  • Cooked rice or naan, for serving

Instructions

  1. Heat coconut oil in a large pot over medium heat. Add onion and cook until softened.
  2. Add garlic, curry powder, turmeric, ginger, and cayenne pepper (if using). Cook for 1 minute.
  3. Stir in sweet potato, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until sweet potato is tender.
  4. Stir in spinach and cook until wilted.
  5. Season with salt and pepper to taste. Garnish with cilantro and serve over rice or with naan.

Suggested Drinks

Riesling: The sweetness and acidity of Riesling complements the sweet potato and the spiciness of the curry.

India Pale Ale (IPA): The bitterness of IPA contrasts well with the sweetness of the curry and the richness of the coconut milk.

Non-Alcoholic Option

Mango Lassi: The sweet and creamy mango lassi complements the warm spices and provides a refreshing counterpoint to the curry.