This sweet potato and chickpea coconut curry recipe is a rich and creamy dish perfect for a chilly evening. It's a harmonious blend of spices, sweetness, and heartiness, providing comfort and nutrition. The journey of perfecting this recipe involved balancing each ingredient for the best taste and nutrition.
Jump to:
Recommended
Ingredients
- Sweet potatoes — 2 medium-sized, peeled and cubed
- Chickpeas — 1 can (15 oz), drained and rinsed
- Coconut milk — 1 can (14 oz), full-fat
- Yellow onion — 1 large, finely chopped
- Garlic cloves — 3, minced
- Fresh ginger — 1 inch piece, grated
- Curry powder — 2 tbsp
- Ground cumin — 1 tsp
- Ground coriander — 1 tsp
- Ground turmeric — ½ tsp
- Crushed red pepper flakes — ¼ tsp, adjust to taste
- Vegetable broth — 2 cups
- Spinach leaves — 2 cups, fresh
- Lime — juice of 1, for serving
- Cilantro — a handful, chopped, for garnish
- Salt — to taste
- Black pepper — freshly ground, to taste
- Coconut oil — 1 tbsp
Instructions
- Heat coconut oil in a large pot. Cook chopped onions with a pinch of salt until translucent.
- Add minced garlic and grated ginger, sauté until fragrant. Toast spices like curry powder, cumin, coriander, turmeric, and red pepper flakes.
- Stir in sweet potatoes and chickpeas. Add vegetable broth and bring to a boil, then simmer until sweet potatoes are tender.
- Pour in coconut milk and continue to simmer until the curry thickens slightly.
- Stir in fresh spinach leaves and allow them to wilt.
- Finish with lime juice and season with salt and pepper.
- Serve hot, garnished with chopped cilantro.
Substitutions
- Coconut milk — Almond milk can replace coconut milk for a lighter version.
- Curry powder — Garam masala can substitute for curry powder for a milder flavor.
- Spinach — Use kale instead of spinach for a heartier green.
- Chickpeas — Lentils are a great alternative to chickpeas.
Variations
- More protein — Add cubed tofu or chicken for more protein.
- Spicy — Incorporate a diced jalapeño for extra heat.
Dietary Restrictions
- Vegan — Naturally vegan and suitable for those avoiding animal products.
- Gluten-free — The recipe is naturally gluten-free, but check packaged ingredients for certification.
Equipment
- Large pot
- Chopping board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon
- Citrus juicer (optional)
- Can opener
Storage
- Cool and store in an airtight container for up to 4 days.
- Freeze for up to 3 months.
Pro Tips
- Bloom — Bloom spices in oil before adding broth to intensify flavors.
- Shake it — Shake the can of coconut milk well before using.
- Experiment — Experiment with rose water for an exotic touch.
Sweet Potato & Chickpea Coconut Curry Recipe for Thanksgiving
This sweet potato and chickpea coconut curry recipe is great for your Thanksgiving table. With a rich and creamy texture, it's a must see!
Equipment
- Wooden spoon
- Citrus juicer optional
- Can opener
Ingredients
- 2 medium-sized Sweet potatoes peeled and cubed
- 1 can (15 oz) Chickpeas drained and rinsed
- 1 can (14 oz) Coconut milk full-fat
- 1 large Yellow onion finely chopped
- 3 Garlic cloves minced
- 1 inch piece Fresh ginger grated
- 2 tablespoon Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- ½ teaspoon Ground turmeric
- ¼ teaspoon Crushed red pepper flakes adjust to taste
- 2 cups Vegetable broth
- 2 cups Spinach leaves fresh
- 1 Lime juice of, for serving
- a handful Cilantro chopped, for garnish
- Salt to taste
- Black pepper freshly ground, to taste
- 1 tablespoon Coconut oil
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the chopped onions and a pinch of salt, and cook until they're translucent, about 5 minutes.
- Add the minced garlic and grated ginger, and sauté for another minute until fragrant. Then add the spices—curry powder, cumin, coriander, turmeric, and red pepper flakes—and give them a quick toast in the pan.
- Stir in the sweet potatoes and chickpeas, ensuring they're well-coated with the spices. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot.
- After about 15 minutes, when the sweet potatoes are just tender, pour in the coconut milk and continue to simmer.
- Once the curry has thickened slightly, usually after 10 minutes, stir in the fresh spinach leaves and allow them to wilt in the hot curry, which should take about 2 minutes.
- Finish the curry with a generous squeeze of lime juice, and season with salt and pepper to taste. Serve the sweet potato and chickpea coconut curry hot, garnished with chopped cilantro.
Notes
- Spice balance — Bloom the spices in oil before adding the broth to intensify their flavors.
- Coconut milk — Shake the can of coconut milk well before opening to ensure an even texture.
- Herb freshness — Experiment with a teaspoon or two of rose water for an exotic touch.
Nutrition
Nutrition Facts
Sweet Potato & Chickpea Coconut Curry Recipe for Thanksgiving
Amount per Serving
Calories
174
% Daily Value*
Fat
4
g
6
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Sodium
549
mg
24
%
Potassium
617
mg
18
%
Carbohydrates
33
g
11
%
Fiber
6
g
25
%
Sugar
8
g
9
%
Protein
3
g
6
%
Vitamin A
17733
IU
355
%
Vitamin C
16
mg
19
%
Calcium
90
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Ex-corporate worker turned world traveler and foodie, Shai Cohen explores diverse cultures and cuisines. Follow his adventures and culinary expertise as he inspires others to chase their dreams. Read more about Shai Cohen.
Recommended
Comments
No Comments