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
Sauté onions and curry powder in a large pot.
- 2
Add sweet potatoes and coconut milk; simmer for 20 minutes.
- 3
Stir in chickpeas and spinach until leaves are wilted.
- 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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