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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.
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.)
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?
Yes.
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