Creamy Coconut Curry Chickpea (Print Version)

Fragrant curry blending sweet potatoes, chickpeas, spinach, and coconut milk in one skillet.

# 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 tablespoon 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 and Seasonings

10 - 2 tablespoons mild curry powder
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon turmeric
13 - 1/4 teaspoon cayenne pepper, optional for heat
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 if using, 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 if desired. Pair with basmati rice or naan.

# Expert Advice:

01 -
  • The whole thing happens in one skillet with zero fussing around, leaving you more time to actually sit down and eat.
  • Sweet potatoes turn creamy from the coconut milk while staying just firm enough to feel substantial, which somehow makes it feel more indulgent than it actually is.
  • Chickpeas become tender and absorb all the curry flavors instead of staying that slightly sad, canned texture.
02 -
  • Don't skip rinsing the canned chickpeas—that extra starch will make your sauce taste off and the chickpeas themselves feel grainy instead of creamy.
  • Lime juice at the end is what transforms this from good to memorable, so resist the urge to skip it or add it during cooking.
03 -
  • Buy the best quality coconut milk you can find—cheap cans sometimes separate into a thin, watery layer that never quite incorporates properly.
  • If you're making this for someone who's skeptical about plant-based cooking, the caramelized edges of the sweet potato are your secret weapon for convincing them it's delicious.
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