Chickpea Coconut Curry with Sweet Potato and Spinach
A cozy, crave-able curry that comes together in one pot. Chickpeas and sweet potato in creamy coconut milk with warm spices and spinach, over rice. Hearty, fragrant, family gold, and completely plant-based.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
- Method
- One-Pot
Toast the curry spices in the oil for a minute before any liquid goes in - it wakes them up and is the whole difference between a flat curry and a fragrant one.
What actually matters here
- Bloom the spices in oil first - one minute, until fragrant.
- Simmer until the sweet potato is just tender so it holds its shape.
- Finish with lime and cilantro to keep it bright against the rich coconut.
Ingredients
Serves 4.
Curry
- 2 canschickpeas, drained
- 1large sweet potato, diced
- 1 cancoconut milk
- 1onion, diced
- 4garlic cloves
- 1 tbspgrated ginger
- 1 tbspcurry powder
- 1 tspgaram masala
- 1 tspcumin
- 1/2 tspturmeric
- 1 candiced tomatoes
- 4 cupsspinach
- 2 tbspoil
- salt
To Serve
- cooked rice
- cilantro
- lime
Before you start
- Dice the onion and sweet potato; grate the garlic and ginger.
Method
- Saute the onion in oil until soft; add garlic and ginger.
- Add the spices and toast 1 minute until fragrant.
- Stir in tomatoes, coconut milk, chickpeas, and sweet potato; simmer 15 to 18 minutes until the potato is tender.
- Stir in the spinach until wilted; season.
- Finish with lime.
- Spoon over rice with cilantro.
How you know it is right
- The sweet potato is tender.
- The sauce is creamy and fragrant.
- The spinach is silky.
- It is bright at the finish.
How to serve it
Serve with basmati rice and warm naan, and a squeeze of lime.
If you want it simpler
- Canned chickpeas and a good curry powder do all the work.
- It reheats even better the next day.
Bloom the spices, simmer it creamy, brighten with lime.
This dish came from the SEASON plan for July 13 - 19, 2026, alongside nine other dinners and one shopping list.
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Written and tested by Chef Michael Rossi, who has spent thirty years in professional kitchens including Napa Rose, THE RANCH, The Masters at Augusta National, and The Beach Club. Every SEASON recipe is one he has cooked on a real line before it reaches a home kitchen.