Sweet Potato, Chickpea and Spinach Coconut Curry

Coconut + Sweet Potato Curry

Serves: 4



  • 4 tsp olive oil
  • 1 tbs cumin seeds
  • 1 medium onion, finely chopped (about 2 cups)
  • 1/2 cup toasted peanuts or cashews
  • 3/4-1 tsp sea salt, to taste
  • 3 large cloves garlic, minced
  • 4 tsp grated fresh ginger
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/4 tsp red pepper flakes, or to taste
  • 1 medium/large sweet potato, peeled and cut into 1/4-1/2-inch pieces (about 3 cups)
  • 1 14-oz can chickpeas, drained and rinsed
  • 1 14-oz can diced tomatoes, with juices
  • 1 14-oz can light coconut milk
  • 5 oz. baby spinach
  • freshly ground black pepper


  • 2 cups brown rice or brown basmati rice, uncooked
  • 4 1/2 cups water
  • 1/2 tsp sea salt


  • Chopped cilantro leaves
  • Unsweetened shredded or large-flake coconut
  • Lime wedges
  • 1/2 cup toasted peanuts or cashews



  1. In a large pot, heat the oil over medium heat. Add the cumin seeds and toast for a minute, until fragrant and lightly toasted.
  2. Stir in the onion, season with a little salt, and cook for 5 minutes.
  3. Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Cook for 2 minutes.
  4. Add the sweet potatoes, chickpeas, tomatoes (with juices), and coconut milk. Simmer over medium heat for 20-30  minutes, or until the potatoes are cooked.
  5. Mash 1/3 of the sauce with an immersion blender to thicken, if desired.
  6. Stir in the spinach and cook until wilted.
  7. Season with salt and pepper to taste.


  1.  Put rice and water in a pot with a lid and set the heat to high.
  2. Bring the rice to a boil, cover, reduce the heat to low and simmer for 45 minutes.
  3. Turn off the heat and let the rice sit for 15 minutes (do not remove the lid).
  4. Stir in salt.

Bringing it Together / Garnish

  1. Serve curry on a bed of cooked grains.
  2. Garnish with cilantro, coconut, and nuts.
  3. Sprinkle lime juice over the dish.

Variations & Notes:

  • Instead of rice, serve with quinoa or millet.
  • Try swapping out the turmeric, coriander, and red pepper flakes with 1 tbs. of Thai Kitchen red curry paste.

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