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.
Chickpea Sweet Potato Spinach Curry
- 1 tsp oil
- 1/2 to 3/4 tsp cumin seeds
- 1/2 (0.5) a red onion chopped, or 3/4 cup chopped onion
- 3 cloves of garlic chopped
- 1/2 inch (0.5 inch) ginger chopped
- 1 tsp coriander powder
- 1/2 tsp (0.5 tsp) garam masala or use curry powder or other spice blend of choice like berbere or cajun
- 1/2 tsp (0.5 tsp) turmeric
- 1/4 tsp (0.25 tsp) cinnamon
- 1/4 tsp (0.25 tsp) black pepper
- 1/4 to 1/2 tsp cayenne/red chili powder
- 2 tomatoes chopped
- 15 oz (425.24 g) can chickpeas drained or use 1.5 cups cooked
- 1 to 1.5 cup (133 g) chopped peeled sweet potato or pumpkin
- 2 cups (500 ml) water
- 3/4 tsp (0.75 tsp) or more salt
- 1.5 to 2 cups (45 g) chopped or baby spinach or 1 cup frozen thawed
- 1 tsp lemon juice
- 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.
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
All I can say is this recipe is just fantastic. Followed it as written but added coconut cream at the end when it was reduced. I had sliced avocado on the side and this brought it to a whole nother level. Served with naan bread. The only problem tonight
is how hard it’s going to be to save the leftovers for lunch tomorrow. Crazy good !!
Vegan Richa Support
Yummy 🥑 Hope that you have some leftover.
Stopping by to say yum!
I know it can be even better if I had fresh tomatoes from my garden and fresh ginger. I had to use diced tomatoes with green Chili’s and ginger powder. I don’t plan ahead. It was still amazing! The cayenne gives some heat. (Mine did)
I used the insta pot for 9 mins and cut my sweet potato’s into bigger pieces. If you don’t want it to be like mashed potato’s eat right away. Or take out of instant pot and out of the heat. The sweet potatoes get very mush left in the pot.. delicious to me!
Served over rice with basmati rice.
Thank you for such a nourishing recipe, I appreciate you. 💕
Vegan Richa Support
well, thanks for stopping by =)
This is so delicious and satisfying! The leftovers taste better everyday! Another great, VERY EASY recipe. Thank u!
Vegan Richa Support
thank U! Susan!
Thank you for this delicious, quick and easy curry! It was loved by all. Soo full of flavour and a lovely mix of ingredients. Will definitely be making it regularly.
This was honestly the best dinner I have ever eaten! I’ve never made curry before, and I can’t wait to make this recipe again! It was so easy and perfectly spiced! Amazing!
Vegan Richa Support
wow!!! thank you
Amazing dinner! I served it with rice and malabari paratha.
I made this tonight and it was delicious. I simmered it a bit longer than the recipe notes because I like my sweet potatoes very, very tender. It didn’t make a difference in the flavor. Such a warm and cozy meal- perfect for a fall day! Thank you!
My curry powder blend (from minimalist baker) already has turmeric, cumin and cinnamon. Do you still recommend that I add the amounts in the recipe?
(I’m planning to use that curry powder rather than garam masala.)
Vegan Richa Support
yes, cumin seed & ground cumin aren’t quite the same as each other, I recommend keeping all the same turmeric, cumin and cinnamon) definitely the cinnamon
Delicious!! One of my boys is pretty particular on giving food compliments and I got one tonight on this dish – SCORE!! We were quite happy to serve up a bowl of curry over rice for a Friday night quiet dinner. Hit the spot.
Definitely hit the spot on my Indian food cravings too, flavors were fantastic 🙂
5 stars of course!
This is so damn tasty!
Can I use purple sweet potato instead?
Vegan Richa Support
Wow, was a fantastic recipe. I did use canned tomatoes as it is both April + pandemic house bound. The spices were perfect, not over powering the dish. I used brown chickpeas which helped provide additional robustness. Made garlic flatbread to accompany. Recipes like this is why I keep coming back to your blog.
Just made this tonight for a pot luck dinner. It was SO GOOD that it disappeared quickly and everyone went for 2nds!! A couple of modifications: I doubled the recipe so it made heaps! Also, I used 1 can of tomatoes for the 4 I needed and simply cooked to your guidlines (I think it lessened the cook time). Lastly I used a mix of sweet potato and pumpkin. Great recipe!! Thank you!!!
can I put this into a slow cooker?
Sure, cook for however long you cook for sweetpotatoes
Hello I live in Belgium.
I made this yesterday and it tasted yummy. Will make it more. Your recipes are all so tasty and not hard to make.
Hi, Can you freeze this when you’ve made it?
Why isn’t there a quantity for chapped tomatoes?
its under cayenne. 2 tomatoes
I loved it. Made a double batch and added more vegetables: butternut squash and a few radishes. I used radish leaves to replace the spinach (had a huge, perfect bunch of leaves), it came out great, with the right proportions of both liquid and spice . I didn’t have all the ingredients for it so didn’t make the flatbread, which was a shame because I DO want to try and make one, I’ve never have. Do you think using a smaller amount of fine whole wheat flour for the white in the original recipe would work?
yes it should work.
Thanks for the recipe! I made it in the Instant Pot but since I have a Mini didn’t have enough room for the spinach so added it after releasing pressure. Sweet potatoes held their shape but practically dissolved when I was stirring in the spinach so next time I’ll try cutting them into larger pieces and cooking for 6 minutes. The other modification I made was to add the tomatoes at the end of the saute step and not stir them in since I tend to get a burn message when cooking tomatoes. Was a bit on the watery side as others have noted but still had good flavor.
If I don’t have cumin seeds, can I just use ground cumin?? Or does it have a different flavor?
yes use ground and add withthe other ground spices later
OMG this curry was BOMB. I was online looking for curry recipes and thankfully I came across your website. Delicious
Another amazing recipe! I cut the sweet potato on the larger side given all the comments and the curry came out perfectly. Everything cooked in the times you gave. I have both of your cookbooks and love them.
The nutritional information posted is based on one serving, how is that determined without a serving size?
the Serving size is 2. Its right below the recipe description area. The nutrition for the amounts of the ingredients is added for total, then divided by serving size to determine nutrition per serve
Yes, I see that the serving size is 2, how is that determined? I’d love to make this recipe for a large group, serving about 12 ounces per person for 80 people, equaling 960oz. So I would multiply your recipe by 40, although if your recipe is perhaps 2- 8oz, times 40 that would only be 640oz therefore I’d be short about 27 meals. That is why I was inquiring.
Serving size is for 2 people, average eating 2 serves(i am not sure how many ounces the dish makes. There are 15 oz of chickpeas and the rest of the ingredients are easily another 15 oz, so maybe 14 to 16 oz per serve). So for 80 people you would need 40 serves. With dishes like these, it would be better to divide it into atleast 4 containers while cooking as the veggies will tend to get mushy with the larger amount cooking. Also you wouldnt need as much liquid, ie. when multiplying, most everything multiplies exactly except liquid and heat(cayenne etc). use much lesser liquid and heat.
For a larger amount, the other option is split the recipe. Cook the veggies separately until al dente. Cook the sauce separately as you can adjust the liquid and taste without overcooking the food. Once the sauce is cooked, combine the veggies and chickpeas and simmer portions of the mix to reheat for a few mins when ready to serve. This ensures that the veggies stay intact and the flavors will develop anyway when the dish is sitting with the chickpeas and veggies. Hope this helps.
Thank you so so much for this information! I appreciate you and everyone will love the dish!
Loved this! So quick and easy to make. Thank you!
What is the serving size in ounces?
Do you know how much the recipe yields in total?