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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.
Can this curry be frozen? I’m pregnant and want to stock up the freezer for my vegan daughter. This is one of her favourite dishes!
Yes totally. Use a container that doesnt leave too much air on the top surface. Freeze in serving portions so you can heat just that portion.
What kind of pot are you using in the recipe video? Is there anyway you could include a product link to the exact one you used? Thanks!
Thats an old le crueset. I dont use it anymore. The pans i use now are listed in my shop amazon.com/shop/veganricha
This recipe is simple and fantastic! I made it after work (usually too tired/hungry to cook after work) but this came together very quickly. (My ginger was already chopped and in freezer so that helped.) thanks!
Awesome!
Very tasty! I used the optional coconut milk and did half/half water. I was out of chickpeas so I used black beans and white kidney beans and they were fine in the recipe, thought chickpeas would definitely have been better!
My meat eating husband liked it, and my 3 year old ate it too. Not too spicy.
Will definitely make again.
Awesome!
We make a lot of vegan Indian food, but this one is the first one that actually (IMO) gets the spices perfectly right and really tastes like great Indian food! We love this. Thank you so much for providing these recipes. And we just got an Instant Pot, so will be trying lots of those too.
Awesome! Thanks!
Would you link to the kind of pot that you used for this in the video? I’ve been looking to purchase one just like it. Thanks!
Cooked this tonight. It was already good without adding the coconut cream, but I had to use the contents up. With the coconut cream it was also delicious. It was quick and easy. This one is a keeper. Thank you.
This was a delicious curry! I doubled the recipe and used a can of diced tomatoes instead of fresh, cumin powder instead of seeds, added some dried red lentils because it looked soupy….probably from the canned tomatoes, and added about a 1/2 cup of full fat coconut milk. Came out perfect! Thanks for the wonderful recipe!
Made this as directed but the sweet potatoes turned out extremely mushy. Can’t help but be disappointed.
hmm, check it 6 to 7 minutes earlier? Stoves, pans and everything matter in the cooking time., so always check a bit after halfway time to see how the veggies are doing. My 4 burner gas stove has 3 different BTU heat rating, so things cook with a variation of as much as 10 to 15 minutes between them . I usually use the lowest BTU one for the times.
Can this be done with a slow cooker? I’ve not been cooking for very long so I’m not sure…
It sure it can, but i wouldnt know how as i have never used one.