Vegan Sweet Potato Curry (Printable Version)

Tender sweet potatoes, hearty chickpeas, and fresh spinach come together in a fragrant coconut-tomato sauce.

# What You Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 4 cups fresh spinach, roughly chopped

→ Legumes

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

→ Liquids

07 - 1 can (14 oz) coconut milk, full-fat or light
08 - 1 can (14 oz) diced tomatoes with juices
09 - 1 cup vegetable broth

→ Spices and Seasonings

10 - 2 tablespoons coconut or olive oil
11 - 2 tablespoons curry powder
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon ground turmeric
14 - 1/2 teaspoon smoked paprika
15 - 1/4 teaspoon cayenne pepper (optional)
16 - Salt and freshly ground black pepper to taste

→ Garnish

17 - Fresh cilantro, chopped
18 - Lime wedges

# How to Make It:

01 - Heat oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
02 - Incorporate minced garlic and grated ginger; sauté for 1 minute until aromatic.
03 - Stir in curry powder, ground cumin, turmeric, smoked paprika, and cayenne pepper if using. Cook spices for 1 minute to release flavors.
04 - Add sweet potato cubes and stir thoroughly to coat with the spiced mixture.
05 - Pour in coconut milk, diced tomatoes with their juices, and vegetable broth. Stir until combined.
06 - Bring to a boil, then reduce heat to a low simmer. Cover and cook for 15 to 20 minutes until the sweet potatoes are tender.
07 - Stir in chickpeas and fresh spinach. Simmer uncovered for 5 minutes until spinach wilts and chickpeas are warmed through.
08 - Adjust seasoning with salt and freshly ground black pepper. Serve hot, garnished with chopped cilantro and lime wedges.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking when it's honestly done in under 45 minutes.
  • Every spoonful is creamy and warming without feeling heavy or pretentious.
  • The spinach wilts right at the end, so it stays bright and doesn't get mushy.
02 -
  • Don't skip toasting the spices for that one minute—it transforms them from flat to fragrant and is the difference between good and actually-delicious.
  • The sweet potatoes cook faster if you cut them smaller, so if you're in a hurry, go a bit smaller than one inch.
  • If you add spinach and it seems like too much, remember it shrinks dramatically—trust the recipe and by the end it will look perfectly proportioned.
03 -
  • If your sauce seems too thin after cooking, simmer uncovered for a few extra minutes to let it reduce and concentrate.
  • Tasting as you go is everything—spices and salt are the difference between forgettable and crave-worthy, so adjust with confidence.

Go Back