Sweet Potato, Chickpea, & Spinach Coconut Curry

Sweet Potato, Chickpea, & Spinach Coconut Curry
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 255.0
  • Total Fat: 9.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 547.9 mg
  • Total Carbs: 35.5 g
  • Dietary Fiber: 7.4 g
  • Protein: 6.4 g

View full nutritional breakdown of Sweet Potato, Chickpea, & Spinach Coconut Curry calories by ingredient
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Vegan, Gluten-Free curry. (From Oh She Glows) Vegan, Gluten-Free curry. (From Oh She Glows)
Number of Servings: 6


    1.33 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
    1 tbsp Cumin seed
    1 medium (2-1/2" dia) Onions, raw
    1 tsp Salt
    3 serving Garlic, cooked (1 clove / serving)
    4 tsp Ginger Root
    1 tsp Tumeric (by CINDERRELIC)
    1 tsp coriander, ground spice (by JAMARCIL)
    0.25 tsp crushed red pepper flakes (by TORI7HARRISON)
    3 cup, cubes Sweet potato
    1.5 cup Chickpeas (garbanzo beans) cooked from dry beans
    1.75 cup Hunt's Diced Tomatoes
    14 oz Thai Kitchen Light Coconut Milk
    5 oz Spinach - Dole Baby Spinach
    1 dash Pepper, black


1. In a large saucepan, heat the oil over medium heat. The oil is hot enough when the cumin seeds sizzle. Add onion w/ salt. Cook 3-5 minutes or until onion is soft.
2. Add garlic, ginger, turmeric, coriander, and red pepper flakes. Stir until garlic softens.
3. Add sweet potato, chickpeas, tomatoes w/ juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until potatoes are fork tender.
4. Mash 1/3rd of the mixture to thicken using a potato masher (optional)
5. Stir in spinach until wilted. Season with salt and pepper to taste.
6. Serve on bed of grains of your choice (basmati, quinoa, millet, sorghum, etc...) Top with unsweetened coconut, fresh cilantro leaves, and squeeze in fresh lime.

Serving Size: Serves 6

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