Vegan Sweet Potato Chickpea Curry

This chickpea curry recipe made with sweet potatoes, spinach, tomatoes, and coconut milk uses fragrant Indian spices to make a delicious vegan meal.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 293 Calories

Ingredients

• 1 onion, chopped
• 3 tablespoons olive oil
• 1 (14 ounce) can coconut milk
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 (14.5 ounce) can diced tomatoes
• 1 teaspoon ground turmeric
• 1 tablespoon garam masala
• 2 teaspoons minced fresh ginger root
• 1 sweet potato, cubed
• 1 (15 ounce) can chickpeas, drained
• 1 cup baby spinach
• 0.5 teaspoon salt
• 0.25 teaspoon red chile flakes

Recipe Instructions

Step 1

Heat oil in a skillet over medium heat. Cook onion, garlic, and ginger in hot oil until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low, and simmer until tender, about 15 minutes.

Step 2

Season with garam masala, cumin, turmeric, salt, and chile flakes. Add spinach right before serving.