Creamy Coconut Curry Chickpea (Print View)

A fragrant one-pan dish with tender sweet potatoes, chickpeas, spinach, and creamy coconut sauce.

# Components:

→ Vegetables

01 - 1 large sweet potato, peeled and cut into 1/2-inch cubes
02 - 1 medium yellow onion, finely chopped
03 - 3 cups fresh spinach, roughly chopped
04 - 3 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated

→ Legumes

06 - 1 can (15 oz) chickpeas, drained and rinsed

→ Liquids

07 - 1 can (13.5 oz) full-fat coconut milk
08 - 1/2 cup vegetable broth or water
09 - 1 tablespoon fresh lime juice

→ Spices & Seasonings

10 - 2 tablespoons mild curry powder
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon turmeric
13 - 1/4 teaspoon cayenne pepper
14 - Salt and black pepper to taste

→ Oils

15 - 1 tablespoon coconut oil or vegetable oil

→ Garnishes

16 - Fresh cilantro leaves
17 - Lime wedges

# Directions:

01 - Heat the coconut oil in a large skillet over medium heat.
02 - Add the chopped onion and sauté for 3 to 4 minutes until soft and translucent.
03 - Stir in the garlic and ginger, cooking for 1 minute until fragrant.
04 - Add the sweet potato cubes, curry powder, cumin, turmeric, cayenne, salt, and pepper. Stir to coat the vegetables in the spices.
05 - Pour in the coconut milk and vegetable broth. Mix well and bring to a gentle simmer.
06 - Cover and cook for 12 to 15 minutes, stirring occasionally, until the sweet potatoes are tender.
07 - Add the chickpeas and cook for another 5 minutes to heat through.
08 - Stir in the chopped spinach and cook for 2 to 3 minutes until wilted.
09 - Remove from heat and add lime juice. Adjust seasoning as needed.
10 - Serve hot, garnished with fresh cilantro and lime wedges. Enjoy with rice or naan.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means minimal cleanup and maximum flavor layering as spices bloom in that single pan.
  • It's hearty enough to satisfy a meat-eater but so naturally creamy and fragrant that nobody notices the absence of animal products.
  • The texture contrast—creamy sauce, soft sweet potato, chewy chickpeas, delicate spinach—keeps each spoonful interesting.
02 -
  • Don't skip rinsing the chickpeas—the liquid that comes off them turns the sauce into something gluey and starchy, and you want it silky instead.
  • Full-fat coconut milk is absolutely essential; light versions make this taste like a watered-down approximation of itself, and it won't cook the same way.
03 -
  • Make this on a Sunday and it reheats beautifully for three days—the flavors actually deepen as they sit, so it's perfect for meal prep without tasting tired by Wednesday.
  • If your coconut milk is very thick and solid (which happens in cold rooms), warm the can gently under hot water before opening and pouring so it combines smoothly into the sauce.
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