Looking for a hearty and comforting meal that will warm you from the inside out? This Ultimate Sweet Potato and Chickpea Coconut Curry is just the ticket. It’s packed with vibrant flavors and wholesome ingredients that come together to create a creamy, satisfying dish.
Whether you’re a seasoned curry lover or new to the game, this recipe is a delightful way to enjoy a meatless meal that’s both nourishing and delicious. Perfect for cozy nights in or sharing with friends and family.
Steps
- Begin by heating oil in a large pan over medium-high heat. Sauté the onion for about 5 minutes until it becomes soft. Add the ginger and garlic, cooking for another minute, then mix in the curry powder and garam masala, stirring for an additional minute.
- Next, incorporate oat milk, chickpeas, tomatoes, coconut milk, and diced sweet potato into the pan. Stir everything together and bring the mixture to a gentle simmer.
- Lower the heat to medium-low and let the curry cook uncovered, maintaining a very low simmer. Stir occasionally and continue cooking until the sweet potatoes are tender, which should take about 10 to 15 minutes.
- Once the sweet potatoes are cooked, add the baby spinach and lemon juice. Gently mix them into the curry, allowing the spinach to wilt slightly. Season with salt and pepper according to your taste.
- Serve the curry hot, topped with your choice of garnishes, alongside naan, rice, or rice noodles.
Ingredients
- 1 onion (white, yellow, or red), chopped
- Olive oil, for sautéing
- Fresh ginger, minced (or 1 teaspoon ground ginger as a substitute)
- Fresh garlic, minced
- Curry powder
- Garam masala
- 1 can full-fat coconut milk
- 1 cup plain plant-based milk (such as oat milk) or vegetable stock
- 1 can diced tomatoes (preferably fire-roasted)
- 1 large sweet potato, diced into 1/2-inch cubes
- 1 can chickpeas, rinsed and drained
- A few handfuls of fresh baby spinach
- Fresh lemon juice
- Salt and pepper, to taste
- Chopped fresh cilantro, for topping
- Thinly-sliced green onions, for topping
- Crushed red chili flakes, for optional heat
- Naan bread
- Rice
- Rice noodles
FAQ
- What are the key ingredients for Sweet Potato Chickpea Coconut Curry?
- The main ingredients include onion, fresh ginger, garlic, spices like garam masala and curry powder, full-fat coconut milk, plant-based milk or veggie stock, diced tomatoes, sweet potato, chickpeas, fresh greens such as spinach, and a squeeze of lemon juice. Toppings like cilantro, green onions, and chili flakes are optional.
- Can I customize this curry recipe?
- Yes, you can customize the curry by making it spicier with red chili flakes or fresh chilis, using low-fat coconut milk for a lighter version, substituting sweet potatoes with butternut squash or other potatoes, or adding proteins like meat or seafood.
- How do I make this curry spicy?
- To add more heat to the curry, incorporate a few pinches of crushed red chili flakes or add minced fresh chilis such as jalapeño, serrano, or Thai bird chili.
- What are some serving suggestions for this curry?
- The curry is best served warm with sides like naan bread, rice, or rice noodles. You can also garnish it with fresh cilantro, sliced green onions, and crushed red chili flakes for added flavor.
- Can I store leftovers, and how long do they last?
- Yes, this curry makes excellent leftovers that can be stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
- What other vegetables can I use in this curry?
- You can use a variety of vegetables depending on what you have on hand, such as kale, collards, or any other greens you prefer.
Tips
- Choose Your Spice Level: If you prefer a spicier curry, consider adding a fresh chili, like jalapeño or Thai bird chili, or a few pinches of crushed red chili flakes to the broth.
- Customize Your Veggies: Feel free to substitute the sweet potatoes with butternut squash or a different type of potato such as Yukon Gold. This allows you to adapt the recipe based on what you have available.
- Enhance Creaminess: For a richer texture, ensure to use full-fat coconut milk. However, if you’re aiming for a lighter option, low-fat coconut milk can be used but expect a thinner broth.
- Add Protein: If you want to increase the protein content, consider adding meats like chicken or seafood such as shrimp or salmon, either in addition to or replacing the chickpeas.
Equipment
- Large Sauté Pan or Stockpot – A good quality pan or pot is essential for cooking the curry evenly.
- Garlic Press or Grater – For mincing or grating fresh ginger and garlic.
- Chef’s Knife – A sharp knife for chopping vegetables such as onions and sweet potatoes.
- Cutting Board – A sturdy board for preparing all the veggies.
- Measuring Cups and Spoons – For accurately measuring ingredients like spices and liquids.
- Can Opener – If not already available, for opening canned ingredients like chickpeas and tomatoes.
