Dairy Free Chickpea Sweet Potato Curry
Rich, golden, and deeply fragrant, this chickpea and sweet potato curry is the kind of one-pot dinner that makes the whole kitchen smell incredible. Full-fat coconut milk stands in beautifully for any cream or butter you'd find in a traditional curry, giving the sauce a luscious, velvety body that clings to every cube of tender sweet potato. A bloom of curry powder, cumin, turmeric, and cayenne builds serious depth, while a squeeze of fresh lime juice at the end brightens everything up just before serving. Baby spinach gets stirred in off the heat so it wilts gently without losing its color, adding a pop of green to an already stunning bowl. The whole thing comes together in a single skillet or Dutch oven, making cleanup as easy as the cooking. Serve it over fluffy basmati rice and finish with fresh cilantro for a complete, satisfying meal that serves four without any fuss.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tbsp curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
- 1 can (15 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ tsp salt, plus more to taste
- 1 tbsp fresh lime juice
- 2 cups baby spinach, loosely packed
For serving
- cooked basmati rice or naan, for serving
- fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the coconut oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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