Chickpea Sweet Potato Spinach Curry
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
2
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Calories
319 kcal
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Cuisine
Fusion
Chickpea Sweet Potato Spinach Curry
Description
The Chickpea Sweet Potato Spinach Curry starts by toasting cumin seeds in oil until aromatic. Onion, garlic, and ginger are cooked until softened, then a blend of spices including coriander, garam masala, turmeric, cinnamon, black pepper, and cayenne is stirred in. Tomatoes are added and cooked down to a saucy base.
Chickpeas, sweet potatoes, water, and salt are incorporated and simmered until tender. Fresh spinach and lemon juice are folded in near the end, simmering to meld flavors and wilt greens. The resulting curry offers a balance of warm, earthy spices and subtle heat with creamy textures.
This curry pairs well with rice, quinoa, or garlic flatbread to soak up the sauce. Variations include adding coconut milk for creaminess. The recipe also provides an oil-free version by dry roasting spices and sautéing vegetables with water rather than oil, along with instructions for pressure cooker preparation.
Ingredients
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 to 3/4 tsp cumin seeds
- 1/2 red onion chopped, or 3/4 cup chopped onion
- 3 cloves garlic chopped
- 1/2 inch ginger chopped
- 1 tsp coriander powder
- 1/2 tsp garam masala or use curry powder or other spice blend of choice like berbere or cajun
- 1/2 tsp Turmeric
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
- 1/4 to 1/2 tsp cayenne pepper or red chili powder
- 2 tomato chopped
- 15 oz chickpeas or use 1.5 cups cooked, drained; canned
- 1 to 1.5 cup sweet potato or pumpkin, chopped peeled
- 2 cups water
- 3/4 tsp salt or more
- 1.5 to 2 cups spinach or 1 cup frozen thawed, chopped or baby
- 1 tsp lemon juice
Instructions
- Heat oil in a skillet over medium heat. add cumin seeds and cook until they change color and get fragrant. Let them cook until really toasty.
- Add onions, garlic and ginger and cook until translucent. If using garlic ginger paste, add with the tomatoes.
- Add the spices and mix in. Cook for 30 seconds. Add tomatoes and a splash of water, mix, cover and cook until tomatoes get saucy. Mash the larger pieces. 4 to 5 minutes.
- Add chickpeas, sweet potatoes, water and salt. Mix, cover and cook for 15 minutes.
- Add in the spinach, lemon juice, mix in, reduce heat to low-medium and continue to simmer for 5 to 10 minutes or until desired consistency. Taste and adjust salt and spice. Garnish with paprika and cilantro and serve as is, with rice/quinoa or Garlic flatbread.
- Variations: Add a cup of coconut milk for creamier curry at step 4 instead of all water.
Notes
- For an oil-free version, dry roast cumin seeds then cook vegetables with water instead of oil to maintain flavor without added fat.
- Pressure cooker or Instant Pot can be used; after initial spice and tomato cooking, add chickpeas, sweet potatoes, water, salt, and spinach, then cook under high pressure for 8-10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 53g | 18% |
| Protein | 14.2g | 28% |
| Fat | 7g | 11% |
| Sodium | 895mg | 37% |
| Potassium | 1047mg | 22% |
| Fiber | 14g | 56% |
| Sugar | 7g | 14% |
| Vitamin A | 13305IU | 266% |
| Vitamin C | 33mg | 37% |
| Calcium | 158mg | 16% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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