There’s something deeply satisfying about a bowl of warm curry that balances comfort and nourishment. This Sweet Potato Curry with Spinach and Chickpeas is a perfect example — vibrant, wholesome, and easy to love. The natural sweetness of tender sweet potatoes blends beautifully with earthy chickpeas, fragrant spices, and fresh spinach leaves. It’s a dish that brings together color, flavor, and nutrition — a gentle hug in a bowl, ideal for cozy evenings or mindful meat-free meals.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large handful of fresh spinach, washed and roughly chopped
- 1 medium onion, finely chopped
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 can (14 oz) diced tomatoes
- ½ cup water or vegetable broth
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice, for serving
Preparation
- Cook the Sweet Potatoes
Steam or boil the sweet potatoes until just tender, about 10–12 minutes. Set aside. - Sauté the Base
In a large pan, heat the oil over medium heat. Add the onion and cook until soft and translucent, about 3–4 minutes. - Add the Spices
Stir in the curry powder, cumin, and cinnamon. Let the spices toast for 30 seconds until fragrant. - Create the Curry
Add the diced tomatoes (with their juices) and chickpeas. Pour in the water or broth, then stir well. Bring to a gentle simmer. - Add the Spinach and Sweet Potatoes
Stir in the spinach until wilted, then fold in the cooked sweet potatoes. Let everything simmer together for another 5 minutes so the flavors meld beautifully. - Season and Serve
Taste and adjust seasoning with salt and pepper. Serve hot over fluffy basmati rice and top with fresh cilantro.
Serving Suggestion
Pair this curry with warm naan bread or simple rice for a satisfying vegetarian meal. It’s rich in flavor yet light on the palate — the perfect dish to brighten up your table this month.
