Sweet Potato Curry With Spinach And Chickpeas Recipe

A vibrant and flavorful vegetarian curry bursting with the sweetness of roasted sweet potatoes, the earthiness of spinach, and the heartiness of chickpeas. This easy 30-minute recipe, adapted from Vegetarian Times, is perfect for a weeknight meal and will leave you feeling satisfied and energized. Enjoy this aromatic and comforting dish served over rice!

Prep Time 15 mins
Cook Time 30 mins
Calories 166.5 kcal
Protein 13g
Rating 4.3 (134 Reviews)
Sweet Potato Curry With Spinach And Chickpeas 27

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sweet Potato Curry With Spinach And Chickpeas

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How to Make Sweet Potato Curry With Spinach And Chickpeas

  1. Preheat oven to 400°F (200°C). Peel and chop 2 large sweet potatoes into 1-inch cubes. Toss with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
  2. While sweet potatoes roast, heat 1-2 tablespoons of canola or vegetable oil in a large pot or Dutch oven over medium heat.
  3. Add 1 medium onion, chopped, and sauté for 2-3 minutes, until softened.
  4. Stir in 2 tablespoons curry powder, 1 teaspoon ground cumin, and ½ teaspoon ground cinnamon. Cook for 1 minute, stirring constantly.
  5. Add 1 (28 ounce) can crushed tomatoes with their juices and 1 (15 ounce) can chickpeas, drained and rinsed. Stir to combine.
  6. Add 1 cup water and bring to a simmer. Reduce heat and simmer for 5 minutes.
  7. Add 5 ounces fresh spinach, a handful at a time, stirring until wilted. This should take about 3 minutes.
  8. Add the roasted sweet potatoes to the pot and stir gently to combine.
  9. Simmer for another 3-5 minutes, allowing the flavors to meld.
  10. Stir in ¼ cup chopped fresh cilantro before serving.
  11. Serve hot over basmati rice or brown rice. Garnish with extra cilantro, if desired.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

17g

Fat

1g

Carbs

10g