Chickpea, sweet potato and spinach curry – a wholesome, vegan curry that’s quick to prepare, full of flavour and makes a satisfying meat-free meal.
This is one of those go-to recipes I make when the fridge is light and I don’t want to shop. It’s built from pantry staples—sweet potatoes, tinned chickpeas and tomatoes, frozen spinach and coconut—plus a few spices.
It’s quick and simple to prepare, perfect for a weeknight dinner, and delivers a nutritious, filling meal that tastes great.
Chickpeas add plant-based protein while the sweet potato, spinach and tomatoes count towards several portions of your five-a-day. I usually serve this with brown rice to boost fibre, but it also works well with chapattis or naan.
Leftovers keep well in the fridge for a few days and reheat nicely for a fast lunch.
How to Make Vegan Chickpea, Sweet Potato and Spinach Curry
(Ingredients and full instructions are in the recipe card below)
Start by frying a chopped onion in oil over a low heat until softened and lightly browned. Add crushed garlic, grated ginger, tomato purée and the spices—curry powder, ground cumin, ground coriander and garam masala—and cook for a couple more minutes to release their aroma.
I used fresh ginger here; you can substitute jarred prepared ginger or a teaspoon of dried ginger if needed. Choose mild, medium or hot curry powder depending on your preference.
Stir in dried fenugreek leaves if you have them (optional), add creamed coconut, a tin of chopped tomatoes and some water, then bring to a gentle simmer, stirring until the creamed coconut has melted into the sauce.
If you don’t have creamed coconut, omit it and replace 400ml of the water with a 400ml tin of full-fat coconut milk instead.
Add the diced sweet potato and simmer for about 15 minutes until it is nearly tender, adding more water if the sauce is too thick. Then add drained chickpeas and frozen spinach and simmer for a further 10 minutes, until the sweet potato is fully soft and the flavours have melded.
Finish with a handful of chopped fresh coriander (optional) and season generously with salt. Serve hot with rice, chapattis or naan.
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 couscous
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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 fresh ginger peeled and grated
- 2 Tbsp tomato purée
- 1 Tbsp curry powder
- 1 ½ tsp ground cumin
- 2 tsp ground coriander
- 2 tsp garam masala
- 2 Tbsp dried fenugreek leaves optional
- 100 g creamed coconut
- 400 g tin chopped tomatoes
- 300 – 600 ml water
- 2 large sweet potatoes peeled and diced
- 2 400 g tins chickpeas drained
- 350 g frozen spinach
- a handful fresh coriander finely chopped
- salt to taste
Instructions
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Heat the oil in a large pan, add the chopped onion and fry over a low heat for about 10 minutes until soft.
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Add the garlic, ginger, tomato purée, curry powder, cumin, coriander and garam masala and fry for a couple of minutes more.
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Add the fenugreek leaves, creamed coconut, tinned tomatoes and 300ml of the water and bring up to a simmer, stirring until the creamed coconut has melted.
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Add the sweet potato and simmer for 15 minutes, until almost tender. Add more water as required.
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Add the chickpeas and spinach and simmer for 10 more minutes, until the sweet potatoes are soft.
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Stir in the chopped coriander and season generously with salt. Serve with rice.
Notes
