Description
A rich and flavorful Sweet Potato Chickpea Coconut Curry made with creamy coconut milk, aromatic spices, and tender sweet potatoes simmered to perfection. This hearty vegetarian curry is perfect for a comforting weeknight meal and pairs wonderfully with naan, rice, or rice noodles.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 large white or yellow onion, diced
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
- 4 cloves garlic, minced
- 1 1/2 tablespoons curry powder
- 2 teaspoons garam masala
- 1 cup plain oat milk (or almond milk or veggie stock)
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (15-ounce) can fire-roasted diced tomatoes (with their juices)
- 1 (13-ounce) can full-fat coconut milk
- 1 large sweet potato (about 1 pound), peeled and diced into 1/2-inch cubes
- 2 large handfuls fresh baby spinach
- juice of 1 fresh lemon
- fine sea salt and freshly-cracked black pepper
Toppings
- chopped fresh cilantro
- thinly-sliced red onions
- crushed red pepper flakes
Instructions
- Sauté the veggies. Heat the olive oil in a large sauté pan or stockpot over medium-high heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until softened and translucent.
- Add spices and aromatics. Stir in the grated fresh ginger and minced garlic, sautéing for 1 minute while stirring occasionally. Then add the curry powder and garam masala and continue to sauté for an additional minute to release their flavors.
- Add liquids and main ingredients. Pour in the oat milk, add rinsed chickpeas, fire-roasted diced tomatoes with their juices, full-fat coconut milk, and diced sweet potato. Stir well to combine all ingredients and bring the mixture to a very low simmer.
- Simmer the curry. Reduce the heat to medium-low and cook uncovered, stirring occasionally, for 10 to 15 minutes until the sweet potatoes are tender and cooked through.
- Add greens and adjust seasoning. Stir in the fresh baby spinach and freshly squeezed lemon juice, tossing gently until the spinach begins to wilt. Taste the curry and season with fine sea salt and freshly cracked black pepper as needed.
- Serve and garnish. Serve the curry warm, garnished generously with chopped cilantro, thinly sliced red onions, and crushed red pepper flakes. Pair it with naan bread, steamed rice, or rice noodles for a complete meal.
Notes
- You can substitute the oat milk with almond milk or vegetable stock depending on your preference or dietary needs.
- Adjust the chili flakes and garam masala quantities to control the spice level.
- The coconut milk used is full-fat to lend richness, but you can opt for a light version if you want a lighter curry.
- This curry reheats well and tastes even better the next day as the flavors deepen.
- For a gluten-free meal, be sure to serve with gluten-free naan or rice.
