A fresh and fragrant sweet potato spinach and chickpea curry that is family friendly and packed with vegetables. Serve on a bed of rice or with bread or enjoy on its own. This is a gluten free vegan curry.
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I came across this sweet potato spinach and chickpea curry whilst at my brother's house one day. It caught my attention as I loved that the ingredients all came together as part of a meal kit, it was a simple recipe and all they had to do was cook it up.
It was a part of a meal kit from Hello Fresh and it was delicious and easy. Their meal kits make life easier for the busy lifestyle everyone leads these days. I was impressed that everything came in one kit - all it needs was cooking up.
I had to try this recipe out for myself. I love a good curry, it has to be hot enough to enjoy, not overbearing in heat (taste-wise, not temperature).
My family also enjoys a good vegan chickpea curry, they are tasty and a great way to get a variety of vegetables into our diets. Another curry we love is our yellow split pea dal, it's very creamy from the split peas.
This easy vegan curry recipe is a keeper, ideal for when you need a meal to come together with ease.
Why You’ll Love This Recipe
- Vegan, gluten free, nut free, soy free and corn free
- A good family weeknight meal or for anytime you want to have a meat-free meal
- Simple ingredients
- Makes a fabulous vegan meal prep meal
Ingredients You’ll Need
Pantry ingredients - to make life a little easier, use your favorite store-bought curry paste, rather than making it from scratch. You'll also need water.
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Red onion also known as Spanish onion, should be finely diced. Brown or white onion is a good substitute.
Sweet potato is peeled and cut into 1cm cubes. The orange variety is best and adds a nice natural sweetness.
Curry Paste can be found at your local supermarket, be sure to read the label to check for your dietary needs and the heat level. Curry pastes vary from mild to super hot.
Canned diced tomatoes, can easily be found at any grocer. Be sure there are no added herbs, you want plain tomatoes.
Baby spinach leaves are easy to work with due to their size, they can be washed, dried, and thrown straight into this sweet potato spinach chickpea curry without having to chop it up. Add the spinach at the end, as you only need them to wilt.
If you have a heap of spinach leftover and chickpeas in the pantry, try my Lebanese spinach stew which uses both of these ingredients.
Fresh coriander leaves (aka cilantro) give this curry a lovely herb flavoring. Once washed and dried, pick the leaves and set aside to top the curry at the end.
Olive oil is used to soften the onion. Only a small amount is needed.
Brown rice is enjoyed on the side. You will need this to serve with. Following the packet instructions for how to prepare.
How To Make Sweet Potato Spinach and Chickpea Curry
Soften the onions. Over medium-high heat, add the olive oil and red onion in a saucepan and soften for approximately 5 minutes. Add the curry paste and a splash of water and cook for 1 minute
Add the vegetables and simmer. Add the sweet potato, tomato, and chickpeas and coat well in the curry paste. Add the water and bring it to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the sweet potato is tender.
Let the curry reduce and add the spinach. Remove the lid and cook for a further 10-15 minutes, until the curry has reduced slightly. Stir through the baby spinach leaves and simmer for 1 minute. Turn off the heat.
Do a taste test and serve. Season to taste with salt and pepper. Serve topped with coriander leaves.
If you like more heat, feel free to add in some of your favorite chili - fresh, dried, or powdered.
Oil can be cut out by replacing it with a few spoonfuls of water to help soften the onions.
If you are eating this sweet potato spinach chickpea curry with a side of brown rice, prepare (cook) your rice whilst this curry is simmering.
Sweet potato can be swapped with normal potato, you may need to cook for a little bit longer if doing this.
Coriander (cilantro) can be swapped with fresh parsley leaves.
Fresh spinach can be substituted with frozen spinach if needed.
Make it creamy by adding some coconut milk or cream, I would do this at the end when adding the spinach.
Once the curry has completely cooled to room temperature, place it into an air-tight container and store it in the refrigerator for up to 4-5 days. Reheat individual portions as needed. This curry can also be frozen once cooled to room temperature. Freeze in individual portions for up to 3 months.
This vegan curry works well with a side of rice, naan bread (both flavored and plain work well), plain dinner rolls, cauliflower rice (riced cauliflower), papadums, steamed quinoa, steamed millet, bulgur with vermicelli, or on its own.
More Vegan Curry Recipes
My two favorite curries is this creamy chickpea and lentil curry with coconut milk and this vegan peanut butter curry.
More Sweet Potato Recipes
This vegan mashed sweet potato recipe is versatile and can be paired with so many foods.
If you're looking for more chickpea recipes, try this papdi chaat by So Yummy Recipes, (note it's vegetarian)
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Sweet Potato Spinach Chickpea Curry
- 1 medium Onion finely diced
- 400 grams Sweet Potato 1cm (⅓ in) cubes.
- 520 grams Canned chickpeas drained and rinsed
- 800 grams Canned diced tomatoes
- 4 tablespoons Curry paste heaping
- 100 grams Baby spinach leaves
- 2 handfuls Coriander leaves (Cilantro)
- 4 cups Warm water
- 1 tablespoon Olive oil
- Over medium-high heat, add the olive oil and red onion in a saucepan and soften for approximately 5 minutes. Add the curry paste and a splash of water and cook for 1 minute1 medium Onion, 1 tablespoon Olive oil, 4 cups Warm water
- Add the sweet potato, tomato and chickpeas coat well in the curry paste. Add the water and bring to the boil. Reduce the heat to low, cover and simmer for 20 minutes, or until the sweet potato is tender. Remove the lid and cook for a further 5-10 minutes, until the curry has reduced slightly. Stir through the baby spinach leaves and simmer for 1 minute.400 grams Sweet Potato, 520 grams Canned chickpeas, 800 grams Canned diced tomatoes, 4 tablespoons Curry paste, 100 grams Baby spinach leaves, 4 cups Warm water
- Season to taste with salt and pepper. Serve topped with coriander leaves.2 handfuls Coriander leaves
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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