My Cozy Kitchen Curry
Let’s make a cozy pot of curry. It is full of bright colors and warm smells. This is my sweet potato and chickpea curry. It feels like a hug in a bowl.
I love how simple it is. You just add things to one pot. The recipe moves fast, so get everything chopped first. I still laugh at the time I forgot to rinse the chickpeas. It was a bubbly mess! Have you ever had a funny kitchen mistake?
A Little Story About Spices
Toasting the cumin seeds is my favorite step. It makes your whole kitchen smell amazing. That smell is the heart of this vegan curry recipe.
Why does this matter? Toasting wakes up the spice. It brings out a deep, nutty flavor. You can even use water instead of oil here. That makes it a great oil free vegan recipe. *Fun fact: cumin is actually the dried seed of a pretty little plant in the parsley family!*
Why This Meal Feels Good
This sweet potato chickpea curry is more than just food. The orange sweet potato is full of good vitamins. The spinach sneaks in some green power. Together, they make a healthy vegan meal that truly nourishes you.
Why does this matter? Eating foods of many colors is a simple trick. It helps your body get many different nutrients. This one pot wonder is also one of my favorite quick vegan recipes for busy nights. What is your go-to meal when you are short on time?
The Magic of Coconut Milk
Now we add the can of light coconut milk. This is what makes it a creamy coconut curry. It makes the sauce rich and silky without any dairy.
It mixes with the tomatoes and spices so beautifully. Then you let it all bubble together. The sweet potato gets soft and sweet. The chickpeas get nice and tender. This is what makes it a perfect easy vegan curry. Doesn’t that smell amazing?
Your Perfect Bowl Awaits
At the very end, you stir in the fresh spinach. It wilts down into the hot sauce. Now you have a chickpea spinach curry that is ready to eat. I love to serve mine over fluffy rice.
This is a fantastic vegan dinner recipe for the whole family. It is naturally gluten free, too. You can find all my gluten free vegan recipes in one place on my blog. What is your favorite grain to serve under a saucy curry like this one?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Virgin coconut oil | 4 teaspoons (20ml) | Author used water instead |
| Cumin seeds | 1 tablespoon (15ml) | |
| Onion, finely chopped | 1 medium (about 2 cups/500 ml) | |
| Garlic, minced | 3 large cloves | |
| Fresh ginger, grated | 4 teaspoons (20ml) | |
| Ground turmeric | 1 teaspoon (5ml) | |
| Ground coriander | 1 teaspoon (5ml) | |
| Red pepper flakes | 1/4 teaspoon, or to taste | |
| Sweet potato, peeled & diced | 1 medium/large (about 3 cups/750ml) | Cut into 1/4-to 1/2 inch pieces |
| Chickpeas, drained & rinsed | 1 (14-ounce/398ml) can or 1 1/2 cups (375ml) cooked | |
| Diced tomatoes | 1 (14-ounce/398ml) can | Use with juices |
| Light coconut milk | 1 (14-ounce/400ml) can | |
| Baby spinach | 1 (5-ounce/142g) package | |
| Black pepper | To taste | Freshly ground |
| Salt | To taste | |
| For Serving (Optional) | ||
| Cooked grains (e.g., basmati rice) | As needed | |
| Fresh cilantro, chopped | For garnish | |
| Unsweetened shredded coconut flakes | For garnish | |
| Lime wedges | For serving | |
Instructions
Step 1: Warm your oil or water in a big pot. Toss in a cumin seed. Does it sizzle? Good. Add the rest of the seeds. Toast them until they smell amazing. Now add your onion with a pinch of salt. Cook until soft. This starts our easy vegan curry.
Step 2: Stir in the garlic, ginger, and spices. Your kitchen will smell so good. Cook for a couple minutes. This makes the flavor deep and rich. It’s the secret to a great coconut curry.
Step 3: Add sweet potato, chickpeas, tomatoes, and coconut milk. Bring it to a gentle bubble. Cover and simmer for 20 minutes. (Chopping the potato small makes this a quick vegan recipe!). Your healthy vegan meal is coming together.
Step 4: Check if the sweet potato is tender. You can mash a bit to thicken your chickpea spinach curry. Then, stir in all the fresh spinach. Watch it wilt down into the pot. Isn’t that color beautiful?
Step 5: Season with salt and pepper. Turn off the heat. What’s your favorite grain for vegan dinner recipes? Share below! Serve this gluten free vegan recipe over rice. Top with cilantro for a fresh finish.
Creative Twists
Swap sweet potato for butternut squash. Add a big spoonful of peanut butter for creaminess. Use kale instead of spinach for a hearty texture. Which one would you try first? Comment below!Serving & Pairing Ideas
Serve this oil free vegan recipes over fluffy basmati rice. A squeeze of lime brightens the whole coconut curry. For crunch, top with shredded coconut. This sweet potato chickpea curry is a complete, healthy vegan meal. Which would you choose tonight?
Keeping Your Cozy Curry Perfect
Let’s talk about keeping your sweet potato chickpea curry tasty. It stores beautifully in the fridge for days. Just let it cool first. Then pop it in a sealed container. I remember my first big batch. It fed me for a whole happy week!
You can freeze it, too. Use a freezer-safe container. Leave a little space at the top. This matters because a ready meal is a gift to your future, busy self. For reheating, warm it gently on the stove. Add a splash of water or coconut milk if it’s thick.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Curry Hiccups
Is your curry too thin? Mash some of the sweet potatoes right in the pot. It makes a lovely, thick sauce. Is it not flavorful enough? Let it simmer a bit longer. This helps all the spices get to know each other.
I once added the spinach too early. It vanished into the sauce! Now I stir it in at the very end. Fixing small issues builds your cooking confidence. It also makes your healthy vegan meals taste just right. Which of these problems have you run into before?
Your Quick Questions, Answered
What are the health benefits of sweet potato and chickpea stew?
This stew is packed with good things. Sweet potatoes give you vitamin A for your eyes. Chickpeas have protein and fiber to keep you full. Spinach adds iron. Together, they make a balanced, healthy vegan meal. It’s a tasty way to feed your body well.
How do you thicken a sweet potato chickpea stew?
The easiest way is to mash it. Use a potato masher or a fork. Press some of the soft sweet potatoes against the pot’s side. They will blend into the sauce. This makes your coconut curry creamy and thick without any extra steps.
Can I make sweet potato chickpea stew in a slow cooker?
Yes, you can! It’s great for easy vegan curry. Add everything except the spinach to the pot. Cook on low for 6 hours or high for 3. Stir in the spinach at the end until it wilts. This is a simple, hands-off method for busy days.
What spices are best for a chickpea and sweet potato stew?
Cumin, turmeric, and coriander are the best friends for this dish. Toasting the cumin seeds first makes their flavor warm and nutty. Turmeric gives a golden color. A pinch of red pepper flakes adds a little warmth. These spices create the classic flavor of this vegan curry recipe.
Is sweet potato chickpea stew vegan?
Yes, this recipe is completely vegan. It uses plants, spices, and coconut milk. The author even suggests using water instead of oil. That makes it an oil free vegan recipe. It is also naturally a gluten free vegan recipe. Everyone can enjoy this cozy dinner.
What can I serve with sweet potato chickpea stew?
Serve it over fluffy rice or quinoa. A squeeze of fresh lime juice is wonderful. You can also add chopped cilantro or coconut flakes on top. A simple side salad or warm bread completes the meal. It’s a very flexible and satisfying vegan dinner.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making this sweet potato chickpea curry. It’s one of my favorite quick vegan recipes for a busy night. *Fun fact: Chickpeas are also called garbanzo beans!* Cooking should be fun, not fussy. I would love to hear about your kitchen adventures.
Have you tried this recipe? Tell me how it went in the comments below. Share your own little twists. I read every single note from you all.
Happy cooking!
—Grace Ellington.
Spiced Sweet Potato Chickpea Stew
Description
A warming and fragrant curry featuring tender sweet potatoes, hearty chickpeas, and spinach in a creamy coconut milk sauce.
Ingredients
FOR SERVING:
Instructions
- In a large saucepan, heat the oil over medium heat. NOTE: The author used water instead, did not use oil. The oil is hot enough when a cumin seed sizzles when tossed into the pan. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them). Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.
- Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and saute for a couple of minutes, until the garlic softens.
- Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender. At this point, you can mash one-third of the mixture to thicken the sauce (using a potato masher), but this step is optional.
- Stir in the spinach and cook until wilted. Season with salt and black pepper to taste.
- Serve on a bed of cooked grains, garnished with cilantro and coconut. If desired, offer lime wedges for squeezing over the curry. Store the cooled curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.
Notes
- Because the recipe moves quickly once you’ve started, be sure to have the ingredients prepped and ready to toss into the pot as soon as they’re called for. Keep them separate after prepping, as they are added at different stages. I also recommend chopping the sweet potatoes very small (1/4 -to 1/2 inch pieces); they will cook much faster this way.