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Plant based chickpea, sweet potato and spinach curry in a black cast iron pan on a black background.

Chickpea, Sweet Potato And Spinach Curry (Vegan)

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.
Course Main Course
Cuisine Indian, vegan
Keyword curry
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5 people
Calories 385kcal
Author Domestic Gothess


  • 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


  • 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.


If you don't have creamed coconut then you can omit it and replace 400ml of the water with a 400g tin of full fat coconut milk instead.