Chickpea and Sweet Potato Curry

A warming, golden coconut milk curry brimming with tender chickpeas, sweet potato chunks, and wilted spinach. Fragrant with ginger, garlic, turmeric, and garam masala, it's a cozy one-pot meal that comes together fast. Serve it over fluffy jasmine rice and watch it disappear.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
30 minutes
Total time
40 minutes

Ingredients

  • 1½ cups jasmine rice, uncooked
  • 2¼ cups water, for rice
  • 2 tbsp coconut oil or vegetable oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated or minced
  • 1½ tsp ground turmeric
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp cayenne pepper (optional, for heat)
  • 1 large sweet potato, peeled and diced into ¾-inch cubes (about 3 cups cubed)
  • 1 (15 oz) can canned chickpeas, drained and rinsed
  • 1 (14 oz) can canned diced tomatoes
  • 1 (13.5 oz) can full-fat coconut milk, well-shaken
  • ¾ cup vegetable broth or water
  • 1 tsp fine sea salt (or to taste)
  • 4 cups fresh spinach, packed
  • 1 tbsp fresh lime juice (from about ½ lime)
  • ¼ cup fresh cilantro, chopped (for garnish, optional)
  • to serve lime wedges (optional)

Instructions

  1. Rinse 1½ cups jasmine rice under cold water in a fine-mesh strainer until the water runs clear.
  2. Combine the rinsed rice and 2¼ cups water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover tightly, and simmer for 15 minutes.
  3. While the rice cooks, heat 2 tbsp coconut oil in a large heavy-bottomed pot over medium heat until shimmering.
  4. Dice 1 large yellow onion.
  5. Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 6 minutes.
  6. While the onion cooks, mince 4 cloves garlic and grate or mince 1 tbsp fresh ginger.
  7. Stir in the 4 cloves garlic, minced and 1 tbsp fresh ginger, grated, and cook until fragrant, about 1 minute.
  8. Add 1½ tsp ground turmeric, 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, and ¼ tsp cayenne pepper (if using). Stir constantly for 30 seconds to toast the spices.
  9. Peel and dice 1 large sweet potato into ¾-inch cubes.
  10. Add the sweet potato cubes to the pot and stir to coat with the spiced oil.
  11. Drain and rinse 1 (15 oz) can chickpeas.
  12. Pour in 1 (14 oz) can diced tomatoes (with their juices), 1 (13.5 oz) can full-fat coconut milk, well-shaken, ¾ cup vegetable broth, 1 (15 oz) can chickpeas, drained and rinsed, and 1 tsp fine sea salt. Stir well.
  13. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cover and cook until the sweet potato is fork-tender, about 15 minutes.
  14. By now the rice should be done. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
  15. Stir 4 cups fresh spinach, packed into the curry until wilted, about 1 minute.
  16. Stir in 1 tbsp fresh lime juice. Taste and adjust salt if needed.
  17. Chop ¼ cup fresh cilantro for garnish (if using).
  18. Serve the curry over the fluffy jasmine rice, garnished with fresh cilantro and lime wedges on the side.