A hearty sweet potato spinach and chickpea curry that is meat-free and packed with vegetables. Serve on a bed of rice or with bread or enjoy on its own.

two grey bowls of chickpea spinach curry — Sweet potato spinach chickpea curry on a bed of brown rice

I love good curries as they make easy midweek meals. I’ve got a few great recipes on my website, and one of my favorites is a curry made with pb it’s the perfect cozy food.

I came across this sweet potato spinach and chickpea curry while at my brother’s house one day. He was enjoying meal kits at the time, and this was described as “a delicious curry, a great recipe” that I needed to recreate and share. So here we are.

a close up of vegetable chickpea curry in a grey bowl

Ingredients Highlight and Variations

Here are notes on some of the ingredients, the complete list with measurements, can be found in the full recipe card below.

olive oil, curry paste, chickpea, diced tomatoes on a white benchtop

baby spinach, coriander, sweet potato and red onion on a white bench

Pantry Ingredients

I’m all about efficiency and making life a little easier is the best part of cooking this great curry recipe (aside from the amazing flavor).

Using your favorite store-bought curry paste instead of making it from scratch is a great way to save time.

It’s also quicker to use canned chickpeas and canned diced tomatoes.

Fresh Ingredients

After washing and peeling the red sweet potatoes, cut them into ⅓-inch (1 cm) cubes so they cook quickly. This adds a light sweetness to the curry.

I like to use fresh baby spinach leaves because they can be stirred in during the last minute, keeping their color and nutrients.

This stew-like curry is delicious when finished with fresh cilantro, which I love to add to most curries.

close up of chickpea curry in a brown bowl

Janelle's Tips

If you like more heat, feel free to add in some of your favorite chili - fresh, dried, or powdered. I am a huge fan of adding cayenne pepper or red pepper flakes.

Are you oil-free? Cut out the oil by replacing it with a few spoonfuls of water to help soften the onions. I've done this many times.

Storage

Once the sweet potato curry has completely cooled to room temperature, place it into an airtight 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.

vegetable curry with a side of papadums, coriander and onion

More Vegan Curry Recipes

If you are a curry lover with an affinity for hearty comfort food, here are a couple of similar recipes - vegan mung bean curry and chickpea lentil coconut milk curry.

Also, I'd like to shout out my vegetable curry pastries which are always gobbled up when I make them.

Other curries to try are cabbage potato curry or this vegetable curry.

If you're looking for more chickpea recipes, try this papdi chaat note it's vegetarian

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

Sweet Potato Spinach Chickpea Curry

A hearty sweet potato spinach and chickpea curry that is meat-free and packed with vegetables. Serve on a bed of rice or with bread or enjoy on its own.

Print Pin Rate Save Recipe

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Vegan

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: people

Author: Janelle Hama

Ingredients

1 medium Onion finely diced
400 grams Sweet Potatoes 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

Metric - US Customary

Instructions

Over medium heat, add the olive oil and onion in a large saucepan and soften for approximately 5 minutes. Add the curry paste and a splash of water and cook for 1 minute
1 medium Onion, 1 tablespoon Olive oil, 4 cups Warm water
Add the sweet potato chunks, canned chopped tomatoes and chickpeas and coat well in the curry paste. Add the water and bring to the boil. Reduce the heat to low, cover and gentle simmer for 20 minutes, or until the sweet potatoes are 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, then turn off the heat.
400 grams Sweet Potatoes, 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 a pinch of salt and pepper. Serve topped with fresh coriander leaves with a side of rice, or see more serving suggestions below.
2 handfuls Coriander leaves

Video

Notes

Servings - 6 people with rice.

Enjoy with a side of jasmine rice, brown rice, naan bread (both flavored and plain work well), plain dinner rolls, cauliflower rice (riced cauliflower), papadums, steamed quinoa, steamed millet, or on its own.

You might also be interested in this dal curry.

US cups and spoons measurements have been used. 1 cup is 240ml, 1 tablespoon 15ml, 1 teaspoon 5ml.

This recipe article was initially released in January 2022 and has since been updated.

Nutrition

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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Comments

5 from 39 votes (36 ratings without comment)

Sweet Potato Spinach and Chickpea Curry