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Chickpea Spinach Coconut Curry

Featured in Veggie meals full of flavor.

This chickpea, spinach, and sweet potato curry bursts with flavor. Whole cumin seeds are sizzled in coconut oil before softened onions, garlic, and ginger join in. Indian spices bring depth to the dish as sweet potatoes and chickpeas cook in tomatoes. Coconut milk adds creaminess without heaviness, while fresh spinach provides color and texture. The potatoes’ sweetness balances the spices in this hearty plant-based dish.
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Maria from tastyhush
Updated on Wed, 04 Jun 2025 18:11:14 GMT
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Chickpea Spinach Coconut Curry | tastyhush.com
Being crazy about vegan food and totally obsessed with Angela Liddon's dishes, I'm super excited to talk about her Sweet Potato, Chickpea, and Spinach Coconut Curry from "Oh She Glows Every Day." Every bite is cozy, colorful, and overflowing with awesome flavors—everything people love about Angela's style. Angela Liddon, who runs the famous Oh She Glows blog, is a huge influence for anyone curious about eating more plants. Her meals are tasty, straightforward, and perfect if you're just starting out or already a vegan pro. This Sweet Potato, Chickpea, and Spinach Coconut Curry totally nails it, blending the natural sweetness of sweet potatoes, the filling power of chickpeas, and the healthiness of spinach—smothered in creamy coconut milk. This curry isn’t just something you eat—it’s a full-on moment. Right from the first spoonful, you’re hit with warm, energizing flavor. The colorful sweet potatoes, fresh spinach, and smooth coconut milk look as good as they taste—your eyes and your taste buds are both in for a treat.

Dish Overview

This plant-based Sweet Potato, Chickpea, and Spinach Coconut Curry shows how chill and doable vegan cooking is. You use simple stuff, barely spend any time getting it ready, and end up with dinner that works for a regular night or something fancy. Here’s why people always come back to this one:
  • Totally Vegan and Dairy-Free This one’s all plants—no animal bits or dairy anywhere.
  • Stuff You Already Have Think sweet potatoes, chickpeas, spinach, coconut milk, and classic spices—no scavenger hunts needed.
  • Big Flavor Sweet potatoes plus chickpeas and spinach, all creamy and rich thanks to coconut milk—it hits the spot.
  • One Pot Wonder Toss it all in one big pan, so cleaning up is super quick.

Ingredients

  • Black Pepper Freshly cracked for topping
  • Spinach 1 pack (5 ounces/142 g) baby spinach
  • Coconut Milk 1 can (14 ounces/400 mL) light coconut milk
  • Diced Tomatoes 1 can (14 ounces/398 mL) with juice
  • Chickpeas 1 can (14 ounces/398 mL) rinsed, or 1.5 cups (375 mL) cooked
  • Sweet Potato 1 medium/large, peeled and chopped into little cubes (about 3 cups/750 mL)
  • Spices
    • 1/4 teaspoon red pepper flakes (more if you want heat)
    • 1 teaspoon (5 mL) ground coriander
    • 1 teaspoon (5 mL) ground turmeric
  • Ginger 4 teaspoons (20 mL) freshly grated
  • Garlic 3 big cloves, chopped up
  • Onion 1 medium, diced small (about 2 cups/500 mL)
  • Cumin Seeds 1 tablespoon (15 mL)
  • Coconut Oil 4 teaspoons (20 mL) virgin coconut oil (or use water, that works too)

Method

Start Cooking
Get a big saucepan going over medium heat with your coconut oil (or water). Toss in the cumin seeds and let them crackle for a minute—don’t walk away or they’ll burn fast.
Dump in the chopped onion and a pinch of salt. Cook about 3–5 minutes, stirring so nothing sticks. You want them soft, not brown.
Add The Good Stuff
Throw in the ginger and garlic next, keep stirring for another minute so nothing scorches.
Sprinkle in your spices—coriander, turmeric, red pepper flakes. Give it all about a minute so the flavors wake up and mix in with the onion and garlic.
After that, add sweet potato chunks, chickpeas, and diced tomatoes (juices too). Pour in the coconut milk and blend it all together well.
Let It Cook
Cover up and let things bubble on medium for 20–30 minutes. When sweet potatoes can be poked easily with a fork, you’re good. Want it thicker? Mash about a third of your curry in the pot, then stir it back in.
Final Touches
Toss in the baby spinach at the end and let it wilt. Taste, add salt and black pepper if you want.

Serving Suggestions

Spoon this curry over your favorite grains—basmati rice, quinoa, millet, you name it. Top it with fresh cilantro, coconut flakes (not sweetened), and lime wedges for squeezing over everything. Fresh lime juice makes all the difference.

Storage

Pop leftovers in a tight container and keep it in your fridge for 4 or 5 days—freezes well for about a month. Great for make-ahead lunches or if you want fast weeknight eats.

Extra Tips

If you like a balance between sweet and spicy, try stirring in a bit of coconut sugar at the end. Up to you—if you dig a sweet hint, it really works.

Irresistible Sweet Potato, Chickpea, and Spinach Curry

To sum it up, this Sweet Potato, Chickpea, and Spinach Coconut Curry is pure plant-based gold. Find out why it's so loved:
  • Minimal Cleanup Just one pan, barely any fuss.
  • Flavorful Every Time Creamy coconut, hearty veggies, and loads of spice in every bite.
  • Super Nutritious Sweet potatoes, spinach, chickpeas—full of vitamins and good stuff.
  • Really Satisfying Comfort food that’s bright and cheerful at the table, no matter when you eat it.

Chickpea Spinach Coconut Curry

Enjoy the savory mix of chickpeas, spinach, and sweet potatoes simmered gently in a coconut milk sauce. Warm spices like turmeric, coriander, and cumin make this satisfying curry an ideal pick for dinner.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Maria

Category: Vegetarian

Difficulty: Easy

Cuisine: Indian-inspired

Yield: 4 Servings (4 servings)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 4 teaspoons (20ml) virgin coconut oil, or swap with water if you like.
02 1 tablespoon (15ml) cumin seeds.
03 1 medium onion, diced small (roughly 2 cups/500ml).
04 3 big garlic cloves, finely chopped.
05 4 teaspoons (20ml) grated fresh ginger.
06 1 teaspoon (5ml) turmeric powder.
07 1 teaspoon (5ml) coriander powder.
08 A pinch (1/4 teaspoon) of chili flakes, or more if you prefer.
09 1 medium or large sweet potato, peeled and cubed into 1/4-1/2 inch pieces (about 3 cups/750ml).
10 1 can of chickpeas (14 ounces/398ml), drained and rinsed, or 1 1/2 cups (375ml) cooked ones.
11 1 can (14 ounces/398ml) of diced tomatoes, along with the liquid.
12 1 can (14 ounces/400ml) of light coconut milk.
13 1 package of baby spinach (5 ounces/142g).
14 A sprinkle of black pepper, freshly ground, as per taste.

Instructions

Step 01

Warm a big pan on medium heat and melt the coconut oil, or use water as an alternative. Toss in the cumin seeds and let them pop for a few seconds. Stir in the chopped onions and let them cook until they're soft and mellow, but avoid browning them.

Step 02

Throw the grated ginger and minced garlic into the pan, cooking until they smell amazing, about a minute. Mix in the coriander, turmeric, and chili flakes, giving everything a good stir.

Step 03

Add the cubed sweet potatoes, chickpeas, and canned tomatoes (don't drain the juice). Stir it all together. Cover and let it bubble on medium heat for about 20-30 minutes, or until the sweet potatoes are soft and tender when poked with a fork.

Step 04

If you want a thicker texture, mash up about a third of the mixture right in the pot using a mashed potato tool.

Step 05

Pour in the light coconut milk and stir it thoroughly. Throw in the spinach, letting it cook down until it wilts completely.

Step 06

Sprinkle in salt and freshly cracked pepper to get the perfect taste. Ladle the dish over some cooked sorghum, quinoa, millet, or basmati rice. Garnish it with fresh cilantro, unsweetened shredded coconut, and lime wedges for squeezing over.

Notes

  1. A bit of coconut sugar at the end can tone down the spice and add a soft sweetness.
  2. A squeeze of lime just before serving will boost and brighten the flavors.
  3. Keep extra curry in a sealed container in the fridge for 4-5 days, or freeze it for up to a month.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 300
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~