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Creamy Spinach Coconut Curry

Featured in Meals That Make the Table Happy.

Start by heating coconut oil and letting cumin seeds and onions soften and turn golden. Add garlic, ginger, and warm spices to build a fragrant base. Sweet potatoes and chickpeas cook gently in juicy tomatoes until just right. Coconut milk adds a light creaminess, while fresh spinach turns tender, adding color and nutrients. The mix of spice and sweetness makes this plant-based dish a winner for any meal.
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Updated on Tue, 15 Apr 2025 20:54:27 GMT
Chickpea, Spinach, and Sweet Potato Coconut Curry Pin it
Chickpea, Spinach, and Sweet Potato Coconut Curry | mecooking.com
I've been crazy about plant-based food for years and I'm so pumped to talk about one of my all-time favorites from Angela Liddon's "Oh She Glows Every Day" cookbook - her amazing Sweet Potato, Chickpea and Spinach Coconut Curry. This dish perfectly shows why Angela's cooking rocks - it's warm, colorful, and totally bursting with taste. Angela Liddon started the crazy popular Oh She Glows blog and has really been a guiding light for folks trying out plant-based eating. Her food isn't just tasty - it's super straightforward too, which is why everyone from newbies to kitchen pros loves her stuff. This curry really shows what she's about - it mixes the natural sweetness of sweet potatoes with protein-packed chickpeas and nutrient-rich spinach, all swimming in this dreamy coconut sauce. This curry isn't just food - it's a whole vibe. That first bite wraps you up in flavors that feel like both a warm hug and a flavor adventure. The colors jump right off your plate - bright orange sweet potatoes, deep green spinach, and creamy white coconut milk. Your eyes get to feast just as much as your mouth does.

Dish Breakdown

This plant-based Sweet Potato, Chickpea and Spinach Coconut Curry shows just how uncomplicated and doable vegan cooking can be. Using stuff you can grab at any grocery store and taking barely any prep time, it works for both Tuesday night dinners and special gatherings. Here's why this dish stands out:
  • Plant-Based Throughout: There's zero animal products here, so it's perfect if you're skipping dairy and meat.
  • Simple Shopping List: You'll just need basic items like sweet potatoes, chickpeas, spinach, and coconut milk, plus some common spices you probably already have.
  • Mouth-Watering Mix: When sweet potatoes, chickpeas, and spinach meet coconut milk, magic happens - it's rich, creamy, and totally satisfying.
  • Stress-Free Cooking: Everything goes in one pot, so you won't be drowning in dirty dishes afterward.

What You'll Need

  • Coconut Oil: 4 teaspoons (20ml) virgin coconut oil (tip: water works too if you're avoiding oil)
  • Cumin Seeds: 1 tablespoon (15ml)
  • Onion: 1 medium onion, chopped small (around 2 cups/500 ml)
  • Garlic: 3 big cloves garlic, finely chopped
  • Ginger: 4 teaspoons (20ml) freshly grated ginger
  • Spices:
    • 1 teaspoon (5ml) turmeric powder
    • 1 teaspoon (5ml) ground coriander
    • 1/4 teaspoon chili flakes, adjust to how spicy you want it
  • Sweet Potato: 1 medium/large sweet potato, skin removed & cut into small cubes (roughly 3 cups/750ml)
  • Chickpeas: 1 (14-ounce/398ml) can chickpeas, rinsed & drained, or 1 1/2 cups (375ml) home-cooked chickpeas
  • Diced Tomatoes: 1 (14-ounce/398ml) can tomato chunks with liquid
  • Coconut Milk: 1 (14-ounce/400ml) can light coconut milk
  • Spinach: 1 (5-ounce/142g) pack baby spinach
  • Black Pepper: Fresh-ground black pepper

Steps to Follow

Getting Started
First, warm up the coconut oil (or water) in a big saucepan over medium heat. When it's hot, throw in those cumin seeds and let them pop and sizzle for about 60 seconds until they smell amazing and darken slightly. Watch them closely so they don't burn.
Then add your finely chopped onion and cook for 3-5 minutes until it goes soft and see-through. A tiny sprinkle of salt helps it cook more evenly.
Building Flavor Base
When onions look good, toss in your chopped garlic and grated ginger. Let that cook for another minute, stirring often so nothing sticks or burns.
Time for the spices now - add your turmeric, coriander, and chili flakes. Cook about a minute so everything mingles with the onion, garlic, and ginger mix.
Now put in your diced sweet potato, chickpeas, and tomatoes with all their juice. Pour that coconut milk over everything and stir it all up.
Simmering Time
Cover your pot and let it bubble away at medium heat for 20-30 minutes, or until you can easily stick a fork through the sweet potato chunks. If you want a thicker sauce, you can mash about a third of everything with a potato masher after 20 minutes.
Finishing Touches
Mix in all that baby spinach and cook just until it wilts into the curry. Then taste and add salt and fresh black pepper until it's just right for you.

Tasty Pairings

Put your curry on a pile of your favorite grains like basmati rice, quinoa, millet, or sorghum. Sprinkle some fresh chopped cilantro and plain coconut flakes on top, and don't forget lime wedges on the side. A good squeeze of lime juice really brings out all the flavors in each bite.

Keeping Leftovers

You can keep this curry in a sealed container in your fridge for 4-5 days or freeze it for up to a month. It's perfect for making ahead or having ready for busy weeknights.

Extra Tips

If you like a mix of spicy and sweet flavors, try adding a bit of coconut sugar near the end of cooking time. You don't have to do this step, but it's worth trying if you enjoy curries with a hint of sweetness.

Enjoy Every Bite of This Wonderful Meal

All in all, this Sweet Potato, Chickpea and Spinach Coconut Curry really shows off what makes plant-based cooking so great. Here's what makes this dish a winner:
  • Super Simple: Everything cooks in one pot, saving you time on prep and cleanup.
  • Flavor Explosion: Sweet potatoes, chickpeas, spinach, and coconut milk create this amazing creamy texture and taste.
  • Packed With Goodness: You get tons of vitamins and minerals from the sweet potatoes, spinach, and chickpeas.
  • Cozy Yet Exciting: The dish feels like comfort food but looks bright and colorful on your plate, making it perfect anytime.

Chickpea Spinach Coconut Curry

Enjoy the comforting mix of sweet potatoes, tender chickpeas, and spinach, all slow-cooked in a creamy coconut sauce. This spiced curry blends bright flavors for a hearty, wholesome dinner.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Mariana

Category: Main Dishes

Difficulty: Easy

Cuisine: Inspired by Indian flavors

Yield: 4 Servings (4 servings)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 4 teaspoons (20ml) of virgin coconut oil, or swap for water if needed.
02 1 tablespoon (15ml) of cumin seeds.
03 1 medium onion, finely diced (around 2 cups/500ml).
04 3 garlic cloves, large and minced.
05 Freshly grated ginger, 4 teaspoons (20ml).
06 Turmeric powder, 1 teaspoon (5ml).
07 Coriander powder, 1 teaspoon (5ml).
08 1/4 teaspoon of red pepper flakes, or adjust to your liking.
09 1 medium or large sweet potato, peeled and diced into 1/4 to 1/2 inch pieces (around 3 cups/750ml).
10 1 (14-ounce/398ml) can of chickpeas, drained and rinsed, or 1 1/2 cups (375ml) of cooked chickpeas.
11 1 (14-ounce/398ml) can of diced tomatoes with its liquid.
12 1 (14-ounce/400ml) can of lighter coconut milk.
13 1 (5-ounce/142g) package of baby spinach.
14 Fresh ground black pepper, used as needed.

Instructions

Step 01

Warm up a big saucepan over medium heat, adding virgin coconut oil or water as you prefer. Toss in the cumin seeds and let them pop for a few moments. Stir in the onion and cook gently until it softens but doesn't brown.

Step 02

Add the minced garlic and freshly grated ginger. Let it cook for about a minute until it smells amazing. Stir in the turmeric, coriander, and red pepper flakes until everything is well blended.

Step 03

Toss in the diced sweet potatoes, followed by chickpeas and the canned tomatoes with their liquids. Mix everything together well. Cover the saucepan and let it simmer over medium heat for 20–30 minutes, or until the sweet potatoes are soft enough for a fork to go through easily.

Step 04

Want a thicker sauce? Use a potato masher to gently mash a third of the mixture.

Step 05

Pour in the light coconut milk, stirring until it all comes together. Toss in the baby spinach and let it cook until it wilts down.

Step 06

Add salt and freshly ground black pepper to your taste preference. Dish it up over cooked basmati rice, quinoa, millet, or sorghum. Sprinkle on chopped fresh cilantro, shredded unsweetened coconut, and serve with lime wedges for squeezing.

Notes

  1. For a hint of sweetness, add a touch of coconut sugar at the end—it balances the spice nicely.
  2. A squeeze of fresh lime juice right before serving really wakes up the flavors and cools the heat.
  3. Leftovers? Keep in an airtight container in the fridge for 4–5 days, or freeze for up to a month.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 300
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~