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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. 

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Easy One Pot Chickpea Sweet potato Spinach Curry with Indian Spices. Use spices of choice, pumpkin or other squash and other beans. | VeganRicha.com #vegan #glutenfree #soyfree #recipe

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? 


Easy One Pot Chickpea Sweet potato Spinach Curry with Indian Spices. Use spices of choice, pumpkin or other squash and other beans. | VeganRicha.com #vegan #glutenfree #soyfree #recipe

Easy One Pot Chickpea Sweet potato Spinach Curry with Indian Spices. Use spices of choice, pumpkin or other squash and other beans. | VeganRicha.com #vegan #glutenfree #soyfree #recipe

More chickpea recipes from the blog

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.

Easy One Pot Chickpea Sweet potato Spinach Curry with Indian Spices. Use spices of choice, pumpkin or other squash and other beans. | VeganRicha.com #vegan #glutenfree #soyfree #recipe

Video:!

Chickpea Sweet Potato Spinach Curry

4.91 from 40 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 2
Course: stew
Cuisine: fusion
Easy One 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.
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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

To make this oil-free:
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

Calories: 319kcal, Carbohydrates: 53g, Protein: 14.2g, Fat: 7g, Sodium: 895mg, Potassium: 1047mg, Fiber: 14g, Sugar: 7g, Vitamin A: 13305IU, Vitamin C: 33mg, Calcium: 158mg, Iron: 4.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Easy One Pot Chickpea Sweet potato Spinach Curry with Indian Spices. Use spices of choice, pumpkin or other squash and other beans. | VeganRicha.com #vegan #glutenfree #soyfree #recipe

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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4.91 from 40 votes (1 rating without comment)

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130 Comments

  1. Tracey says:

    5 stars
    I made this while traveling in our campervan so I made a few adjustments. I added 1/2 C red lentils, water and coconut milk, ground cumin instead of whole seeds, omitted spinach as I didn’t have any and lime juice instead of lemon juice. It came out nice and I would make again but would probably add additional curry, chili and cayenne powder next time and maybe even a serrano pepper. Yum!

    1. Vegan Richa Support says:

      Awesome!

  2. Liz says:

    5 stars
    I have made this twice in the Instant Pot– once exactly as written and once with a can of diced tomatoes and green chilies instead of the fresh tomatoes and we liked it a lot with the can of diced tomatoes and green chilies. Tasty and easy meal.

    1. Vegan Richa Support says:

      Sounds delicious!

  3. Annick Cottom says:

    5 stars
    We’ve made this twice now and it’s so delicious. The second time I left my husband in charge; he substituted baharat for garam masala. A different taste but equally as good.

    1. Vegan Richa Support says:

      yay!

  4. Peter says:

    5 stars
    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 !!

    1. Vegan Richa Support says:

      Yummy 🥑 Hope that you have some leftover.

  5. Shelley says:

    5 stars
    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. 💕

    1. Vegan Richa Support says:

      well, thanks for stopping by =)

  6. Susan says:

    5 stars
    This is so delicious and satisfying! The leftovers taste better everyday! Another great, VERY EASY recipe. Thank u!

    1. Vegan Richa Support says:

      thank U! Susan!

  7. Nadira says:

    5 stars
    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.

  8. Emily Leishman says:

    5 stars
    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!

    1. Vegan Richa Support says:

      wow!!! thank you