This healthy and quick Chickpea and Sweet Potato Curry comes together in no-time for a delicious weeknight meal. Freezer friendly too, so make this ahead of time and freeze it for a busy night.
I love curry. The blend of spices, the bold flavors, just perfect for a cold winter day. There is still lots of snow on the ground here in Calgary, but spring is just around the corner thankfully. I’m already dreaming about patio weather. Hopefully, this delicious curry will comfort us with this cold weather for now.
I’ve cheated here and used a curry spice paste. I actually have to admit I have used this paste quite frequently when I want to pull together a quick curry dish. The brand I suggest is Patak. They have a bunch of different curry flavors but the one I like the best is the Madras Curry Paste. It is typically used for beef but I like it on veggies too. Feel free to buy whichever one you prefer. This makes this dish super easy to put together for a quick and healthy weeknight meal.
I’ve used a bit of chicken broth in here for this but if you are vegetarian, you can just use water, or vegetable broth as a sub.
I like to serve this Chickpea and Sweet Potato Curry with rice and naan. I also like to serve it up with plain yogurt, sambal oelek and lemon wedges to serve.
A great make-ahead to have on hand! Warm it up and serve with some rice and naan bread and you have a great healthy meal in no-time.
If you like this recipe try: Roasted Vegetable Enchiladas with Creamy Tomatillo Sauce
Easy Weeknight Chickpea and Sweet Potato Curry
Ingredients
- 1 large white onion, sliced
- 1 large sweet potato, cubed
- 796 grams canned chickpeas, rinsed and drained
- 400 ml coconut milk
- 1 whole serrano pepper, minced
- 1 thumbsize chunk ginger, peeled and minced
- 2 cloves garlic, minced
- 6 cups fresh spinach
- 2 tbsp oil
- 300 grams halved cherry or grape tomatoes
- 1 bunch cilantro, chopped (stems chopped too)
- 1 cup broth or water
- 3 Tbsp Patak Madras Curry Paste
Instructions
- Prep all your ingredients.
- Heat up your oil in a skillet and add in your onion. Cook over medium heat stirring for about 10 minutes until lightly browned. About half way through the cooking add in your curry paste.
- Add in your sweet potato, ginger, garlic, chopped cilantro stems and serrano pepper. Cook for a 3-5 minutes. Once this has cooked for a bit add in your chickpeas and tomatoes.
- Pour in your stock or water, cover and let cook for another 5 minutes approx.
- Pour in your coconut milk. Let simmer for a few minutes more until the sweet potato is cooked through.
- Add in your spinach and stir to wilt.
- Serve sprinkled with cilantro. Garnish with lemon wedges, yogurt, sambal oelek and naan if desired.
