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Easy 1 Pot Chickpea Sweet potato Spinach Curry with Indian Spices. Use spices of choice, pumpkin or other squash and other beans. throw everything in the pot and let it cook. Vegan gluten-free soy-free Recipe. To double the recipe, double everything except water. Add 1.5 times and add more if needed.
Super easy curry today. Warmly Spiced Chickpea Sweet Potato Spinach Curry. Its a use up whatever you have kind of curry. Use beans of choice, squash or sweet potato, greens of choice and let them all simmer for a flavorful curry. You can also use cooked lentils instead of chickpeas. Use spices of choice or spice blends like garam masala, berbere, cajun or turkish peppery blend. Use a cup of coconut milk for a creamier curry. I served this with my Yeast -free Garlic flatbread.
I am making Vegan Gift Guide for the holidays. What are your favorite things to gift?
More chickpea recipes from the blog
- Mushroom Chickpea Greens soup. GF
- Chickpea Zucchini Carrot Fritters/Pancakes
- Masala Chickpea Bowl – GF
- Shawarma Chickpea Buddha Bowl – GF
In other news, we had a dishwasher leak, then pulled out 2 floor boards. Then the freezer leaked a bit (probably the door didn’t properly that day and defrosted). And today after the crazy rain and wind storm, one of our windows is leaking. its leaking inside the house! Year of the leak? or its because the house is now 2 years old.
Video:!
Chickpea Sweet Potato Spinach Curry
Ingredients
- 1 tsp oil
- 1/2 to 3/4 tsp cumin seeds
- 1/2 a red onion, chopped, or 3/4 cup chopped onion
- 3 cloves of garlic chopped
- 1/2 inch ginger chopped
- 1 tsp coriander powder
- 1/2 tsp garam masala , or use curry powder or other spice blend of choice like berbere or cajun
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
- 1/4 to 1/2 tsp cayenne/red chili powder
- 2 tomatoes chopped
- 15 oz can chickpeas drained, or use 1.5 cups cooked
- 1 to 1.5 cup chopped peeled sweet potato, or pumpkin
- 2 cups water
- 3/4 tsp or more salt
- 1.5 to 2 cups chopped or baby spinach , or 1 cup frozen thawed
- 1 tsp lemon juice
Instructions
- Heat oil in a skillet over medium heat. add cumin seeds and cook until they change color and get fragrant. Let them cook until really toasty.
- Add onions, garlic and ginger and cook until translucent. If using garlic ginger paste, add with the tomatoes.
- Add the spices and mix in. Cook for 30 seconds. Add tomatoes and a splash of water, mix, cover and cook until tomatoes get saucy. Mash the larger pieces. 4 to 5 minutes.
- Add chickpeas, sweet potatoes, water and salt. Mix, cover and cook for 15 minutes.
- Add in the spinach, lemon juice, mix in, reduce heat to low-medium and continue to simmer for 5 to 10 minutes or until desired consistency. Taste and adjust salt and spice. Garnish with paprika and cilantro and serve as is, with rice/quinoa or Garlic flatbread.
- Variations: Add a cup of coconut milk for creamier curry at step 4 instead of all water.
Video
Notes
Heat a skillet over medium heat. When the skillet is hot, add cumin seeds and dry roast until fragrant. Add onion, garlic, ginger and splash of water and cook until translucent. Add more water splashes if needed. Continue with the rest of the steps.
To make in a Pressure Cooker or Instant Pot:
Follow steps 1 to 3 in a pressure cooker over medium, or in a separate pan. Add cooked chickpeas, sweet potatoes, 1.5 cups water, salt and spinach. Close the lid, set the time to 8 to 10 minutes at high pressure (Cook 6 to 8 mins once the pressure has reached for stove top cooker). Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for my wife yesterday – her reaction was “I adored it” – Had everything in house except spinach which I went to shop for. Glad I used GM and spices and not curry powder. The taste was great – in fact at wife’s request (and because I had some) I added a little cauliflower and courgette and used a little less sweet potato and chickpeas. I also added a teaspoon of mango chutney at the end as it was not quite sweet enough for me. Will definitely try some more of your recipes.
Has anyone true she this in an Instant Pot? I read the suggestion about cutting the sweet potatoes into larger chunks, cooking for 6 minutes at high pressure and doing a quick-release — just wondering whether these directions were successful for people. Thanks!
People have made it in the IP. I’ve seen posts on Instagram and this recipe is also in my second book, so it was tested in the IP. Hope you try it!
Hi richa, I wanna start cooking curries more frequently but im a little bit overwhelmed with all the variations in indian recipes and blends of spices, i wanted to ask you; if i left out the .5 tsp of spice blend you mentioned wouldnt the spices you used solely be considered curry powder?? Isnt curry powder any spices thats you put into your curry mixed together?
You can use curry powder to replace the spices. Curry powder is not an Indian blend and is highly dependent on the brand. Some brands add more of cinnamon or more cumin or more turmeric, that might not be a good balance of flavor. I know some readers who have been turned off by curries just because of a bad curry powder. If you have one that you generally like, you can use it. You can also get a good garam masala spice blend which is a more authentic spice blend and use that instead of the spices. to experiment later, you can add other spices in addition to the garam masala like more of the cumin, coriander or other. Garam masala is a much more balanced flavor profile.
You can also omit the spices. The garlic and ginger generally add enough flavor.
Love! I’m so upset I didn’t see the coco milk sub until after I had already added the water! 🙁
I’ve tried making this in my instant pot twice and both times the potatoes have gone mushy and there’s far too my liquid! I even tried reducing the amount this time! Any ideas in what I mean doing wrong?
Cube the sweet potatoes larger, cook for 6 mins and a quick release and see if they hold their shape. The stew has some extra liquid to serve over rice, you can use 1/2 cup.
I have sooo many recipes bookmarked from your website, and this is the first one I’ve tried. I made it in the Instant pot and it was so quick and easy. I made it as written, except I used water to sauté instead of oil. I think the only thing I’d change is more sweet potato (because I love them so much) and less cinnamon, if any. I only needed 1 cup of water as there’s no evaporation in the Ipot. Thank you for a delicious recipe!
Awesome! i generally make my stews saucy, so adjust the water to preference.
This was so simple, made with ingredients that I had in the store cupboard, and SO delicious!
I added a large sweet pepper and some sugar snap peas, simply because they were coming up to their sell by date.
Great recipe, thank you!
Best curry ever!! So Yummy =) This will be my go-to lunch curry from now on. Thank you for the great recipe.