Creamy Coconut Curry Chickpea Spinach (Print version)

One-pan coconut curry with sweet potatoes, chickpeas, spinach, and fragrant spices for an easy meal.

# What You'll Need:

→ 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-inch piece 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, optional
17 - Lime wedges, optional

# How-To Steps:

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. Enjoy with rice or naan.

# Tips from the pros:

01 -
  • It comes together in one pan without making your kitchen look like a tornado hit—truly a lifesaver on busy evenings.
  • The sweet potato gets impossibly tender while soaking up all that coconut-curry goodness, making it feel indulgent without any of the guilt.
  • You can have this on the table in under an hour, which means weeknight dinner doesn't have to mean takeout compromise.
02 -
  • Don't drain your sweet potato cubes—the little bit of starch actually helps thicken the sauce naturally, making it creamier without needing anything extra.
  • If your coconut milk is very thick, give the can a good shake before opening; this prevents you from getting a sauce that's either too thin or too chunky.
03 -
  • Cut your sweet potatoes into uniform half-inch cubes so they all finish cooking at exactly the same time—no undercooked or mushy pieces.
  • Add the spinach last and stir it in gently to keep it from breaking down too much and turning the curry dark and muddy.
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