Chickpea, sweet potato and spinach curry - this healthy vegan curry is quick and easy to make, tastes delicious and makes for a very hearty meat-free meal.
This is one of the meals that I frequently throw together when we are low on ingredients and I don't want to go shopping.
Typically I am always stocked up on things like sweet potatoes, frozen spinach, tinned chickpeas and tomatoes, creamed coconut or coconut milk and spices which is pretty much all you need to make this delicious curry.
It is also pretty quick and easy to make, which is always a plus when it comes to a weekday dinner; and it is very healthy, filling and delicious to boot.
The chickpeas provide filling plant-based protein, and spinach, sweet potatoes and tinned tomatoes provide several portions of your five-a-day.
I like to serve it with brown rice - an easy swap to help up your fibre intake; but it is also lovely with chapattis or naan bread (or both rice and bread for the win!).
The leftovers will keep in the fridge for several days and are great re-heated for a quick lunch - leftovers lunches are my favourite!
How To Make Vegan Chickpea, Sweet Potato And Spinach Curry:
(For ingredients and full instructions see the recipe card below)
Fry chopped onion in olive oil until it is soft and lightly browned. Add in garlic, ginger, tomato puree, curry powder, cumin, coriander and garam masala and fry for a couple of minutes more.
I used fresh ginger but if you don't have any then you can swap it for a couple of spoonfuls of the kind that comes pre-prepared in a jar, or use a teaspoon of dried ginger instead. I use medium curry powder but go for hot or mild if you prefer.
Add dried fenugreek leaves (optional but give a good flavour), creamed coconut, tinned tomatoes and water and bring up to a simmer, stir until the creamed coconut has melted.
If you don't have/can't get creamed coconut then you can omit it and swap 400ml of the water for a tin of full fat coconut milk instead.
Add diced sweet potato and simmer for 15 minutes, until it is almost tender, then add drained tinned chickpeas and frozen spinach and simmer for 10 more minutes, until the sweet potatoes are soft.
Add chopped fresh coriander (also optional) and season with plenty of salt. Serve with rice/chapattis/naan as you like.
More Healthy Vegan Recipes:
- Easy lemongrass and coconut curry
- Vegan spinach and mushroom crepes with almond cheese
- Lentil, vegetable and butter bean chilli
- Vegan sausage casserole
- Vegan tofu moqueca
- Vegetable and pearl barley stew with herby dumplings
- Autumn minestrone soup
- Stuffed mini pumpkins with cranberry and pecan rice
- Red lentil dhal with roasted cauliflower and butternut squash
- Spiced black beans and callaloo with coconut rice and plantain
- Chickpea and lentil stuffed aubergines
- Peanut tofu stir fry
- Sweet potato black bean chilli
- Vegetable tagine with almond and chickpea cous cous
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Chickpea, Sweet Potato And Spinach Curry (Vegan)
Ingredients
- 1 Tbsp olive or coconut oil
- 1 brown onion peeled and finely chopped
- 4 cloves garlic peeled and crushed
- 2 inch piece fresh ginger peeled and grated
- 2 Tbsp tomato puree
- 1 Tbsp curry powder
- 1 ½ tsp ground cumin
- 2 tsp coriander
- 2 tsp garam masala
- 2 Tbsp dried fenugreek leaves optional
- 100 g (3.5 oz) creamed coconut
- 400 g (14 oz) tin chopped tomatoes
- 300 - 600 ml (1 ¼ - 2 ½ cups) water
- 2 large sweet potatoes peeled and diced
- 2 400 g (14 oz) tins chickpeas drained
- 350 g (12 oz) frozen spinach
- a hanful fresh coriander finely chopped
- salt to taste
Instructions
- Heat the oil in a large pan, add the chopped onion and fry over a low heat for about 10 minutes until soft.
- Add the garlic, ginger, tomato puree, curry powder, cumin, coriander and garam masala and fry for a couple of minutes more.
- Add the fenugreek leaves, creamed coconut, tinned tomatoes and 300ml of the water and bring up to a simmer, stir until the creamed coconut has melted.
- Add the sweet potato and simmer for 15 minutes, until almost tender. Add more water as required.
- Add the chickpeas and spinach and simmer for 10 more minutes, until the sweet potatoes are soft.
- Stir in the chopped coriander and season generously with salt. Serve with rice.
Notes
Stephanie
Made this evening, so delicious. Definitely going to be a regular on my newly vegan home menu! Thank you!
Sharon Branch
Cooked this last night but will not use 600ml of water next time, may use 400ml. Tasted too watery. Other than that very nice.
Rosalie
Lovely recipe, curry sauce was thick and full of flavour... I'm not vegan so added a little chicken stock and maybe next time I may add a little chilli.. Will definitely be making this again! Thanks
Ruth
Cooked for are supper tonight looking and tasting good thanks
Wyn Barber
Sweet Potato, chickpea and spinach curry is delicious! I am not Vegan or vegetarian but love trying different dishes. Rich sauce and beautifully spiced. My husband was very impressed even though he found it a little sweet fo his palate. Definately a winner! Thank you.
Isobel
Delicious recipe. Full of flavour and even better heated up the next day.
Sadie
Made this yesterday it was delicious!
I would agree with using less water especially if using a tin of coconut milk.
I used a light coconut milk and it was lovely.
Also only used one tin of chickpeas.
Very easy and Delish
Pam
Absolutely delicious.
Scarlet
Really enjoyed this curry and will make again! I didn't read the instructions properly when subsituting with coconut milk so added a bit too much water and, although it affected the consistency, it was still very flavoursome!
Barbara
Made this this evening as son has a vegetarian coming to dinner. Easy to make. Taste brilliant. Even my husband enjoyed it. Will definitely make again.
Rhiannon Garratt
Does anyone have a suggestion to use instead of the coconut products? I’m very allergic to coconut but this sounds so good! I typically have everything needed for it so if anyone has any ideas I would appreciate it so much.
hannahhossack
Hi Rhiannon, you could try using 120ml / 1/2 cup of soy, oat or cashew cream instead.
Michelle
The sauce was nice but having diced the sweet potato as per the recipe it was still pretty hard even after 50 mins and we didn't enjoy it. The sweet potato needs to be roasted before adding to the sauce. Put a lot of effort in to a recipe which didn't pay off.
Emanuela
I find it very strange that 50min wasn't enough. My sweet potatoes were nice and soft after 20 minutes. I diced them pretty small, so I wouldn't get too big a bite each time.
Jen
I came across this recipe earlier this winter when I was looking for a solid curry recipe incorporating sweet potatoes. This is my new favorite--and a fabulous way to enjoy sweet potatoes, to boot!
Sundee
This is so yummy! I love the flavors and the mixture of vegetables. This will be one of my goto recipes!
Adele
Made this a couple of times now and it’s delicious.
Melinda
It was soooo delicious! I added a green chilli to the onions and used coconut milk. It was saucy and delicious. I will be making it again! Thank you
Kayla
Made with lentils instead of chickpeas and a lot less water, it definitely doesn't need that much! My uncle is a chef and says that all vegan food is bland; I'll have to make him try this!
Emanuela
No offence, but if he's a chef and says something like that, he must not be a very good one.