45mChickpea Sweet Potato Curry
A hearty vegetarian dinner with tender sweet potatoes, chickpeas, spinach, tomatoes, coconut milk, and fluffy basmati rice. Mild curry flavors make it family-friendly for two adults and two children.
Shopping options
Cook this recipe
- water-2.25 cups
- basmati rice-1.5 cups
- curry powder-2 tablespoons
- yellow onion-1 medium
- garlic-3 cloves
- olive oil-1 tablespoon
- sweet potatoes-1.5 pounds
- canned chickpeas-2 cans
- diced tomatoes-1 can
- canned coconut milk-1 can
- baby spinach-5 ounces
- kosher salt-1 teaspoon
Dice the onion, mince the garlic, peel and cut the sweet potatoes, and rinse and drain the chickpeas.
Cut sweet potatoes on a stable cutting board with a sharp knife, keeping fingers clear of the blade.
In a large saucepan, combine the basmati rice, water, and 1/4 teaspoon kosher salt. Bring to a boil, then cover tightly and cook on low for 15 minutes.
Keep pot handles turned inward on the stovetop to prevent spills.
While the rice cooks, heat olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes, stirring until softened.
Add garlic and curry powder, then stir for 30 seconds until fragrant. Add sweet potatoes, diced tomatoes, coconut milk, chickpeas, and remaining kosher salt.
Bring the curry to a gentle simmer, then cover and cook for 18 to 22 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
Simmer the curry gently to prevent hot coconut milk from splattering, and use caution when lifting the lid because steam can burn.
Turn off the heat under the rice and let it rest covered for 5 minutes, then fluff with a fork.
Lift the lid away from your face and hands to avoid hot steam burns.
Stir baby spinach into the curry and cook for 1 to 2 minutes until just wilted. Serve the curry warm over the basmati rice.
How did it turn out?
Rating and review tools are unavailable right now.