Chickpea and Spinach Sweet Potato Curry

    Chickpea and Spinach Sweet Potato Curry

    A comforting, plant-based tropical curry with a coconut milk base.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    40 minsEasy6 servings

    Nutrition per serving

    380

    Calories

    11g

    Protein

    56g

    Carbs

    16g

    Fat

    Ingredients

    • 3 large, cubedSweet potatoes
    • 2 cansCanned chickpeas
    • 1 canCoconut milk
    • 2 tbspYellow curry powder
    • 5 ozFresh spinach

    Instructions

    1. 1

      Sauté onions and curry powder in a large pot.

    2. 2

      Add sweet potatoes and coconut milk; simmer for 20 minutes.

    3. 3

      Stir in chickpeas and spinach until leaves are wilted.

    4. 4

      Serve over basmati rice.

    Nutrition Facts

    Servings 6Serving Size 1

    Amount Per Serving

    Calories380

    % Daily Value *

    Total Fat 16g21%
    Saturated Fat 4.8g24%
    Trans Fat 0g
    Cholesterol 25mg8%
    Sodium 310mg13%
    Total Carbohydrate 56g20%
    Dietary Fiber 4g14%
    Sugars 8.4g
    Protein 11g22%
    Vitamin A 4500 IUVitamin C 8 mgCalcium 220 mgIron 4.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Chickpea and Spinach Sweet Potato Curry

    • • Let meat rest for 5 minutes after cooking to keep it juicy.
    • • This is a great recipe for beginners — don't overthink it, just have fun!

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