One Pot Chickpea & Sweet Potato Curry

There's nothing like enjoying a nice warming curry. Our one pot chickpea curry is packed with sweet potato and spinach. What's great about this recipe is you can use any type of vegetables like pumpkin, kale or potatoes teamed up with some delicious curry sauce.

One Pot Chickpea & Sweet Potato Curry

The chickpeas can easily replaced with your favorite beans or lentils. We've gone a head and used tin tomatoes for the curry sauce, however this can be swapped with a can of light coconut milk if you wish. I like to serve this up with my favorite brown rice or some of your favorite bread.

Tomato Chickpea Curry

In our household we love chickpeas! Not only do they make a dish super tasty, they're also packed with tons of nutrients like protein, fiber, manganese and folate. Chickpeas can add more flavor to your meals and are perfect for soups, salads and of course indian curries!

Chickpea Sweet Potato Spinach Curry

With our recipe we've decided to omit the oil to make it fat-free and healthy. This makes for a clean and healthier meal. Packed with delicious vegetables and your favorite legumes, our one pot chickpea and sweet potato curry is perfect if you have any leftover vegetables or beans that need using up!

One Pot Chickpea & Sweet Potato Curry

One Pot Chickpea & Sweet Potato Curry
Yield: 2 Serves
Prep Time: 0 hrs. 15 mins.
Cook time: 0 hrs.30 mins.
Total time: 0 hr. 45 mins.

Spicy and sweet chickpea and sweet potato curry. Using a spice blend mix and your favorite veggies, this meal is vegan, gluten-free and soy free!


  • 1 medium sweet onions chopped
  • 2 tbsp curry powder
  • 1 tablespoon cumin
  • 1 teaspoon cinnamon
  • 10 ounces fresh spinach, washed, stemmed and coarsely chopped
  • 1 Large Red Bell Pepper
  • 2 large sweet potatoes, peeled and diced (about 2 lbs)
  • 1 (14 1/2 ounce) can chickpeas, rinsed and drained
  • 1/2 cup water
  • 1 (14 1/2 ounce) can diced tomatoes, can substitute fresh if available
  • 1⁄4 cup chopped fresh cilantro, for garnish
  • basmati rice or brown rice, for serving
  1. Place 1-2 tbsp water over saucepan over medium heat and add onions. Water fry for 2-3 minutes, or until they begin to soften.
  2. Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions in the spice.
  3. Add ½ cup water, tomatoes with their juices (tomatoes can be replace with coconut milk), sweet potato and the chickpeas, stir to combine and cook for 15-20 minutes.
  4. Add in chopped bell pepper and raise heat up to a strong simmer for about a minute or two.
  5. Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
  6. When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
  7. Simmer for another 3-5 minutes, or until flavors are well combined.
  8. Transfer to serving dish, toss with fresh cilantro, and serve hot.
  9. Serve over basmati rice and with a wedge of lime.
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