Name: Sweet potato, Chickpeas, with Spinach Curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3
Cuisine: Indian
Ingredients: For the Dry Curry:; 1 1/2 tbsp extra virgin olive oil (divided); 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes; 2 cups cooked chickpeas (1 canned 15-oz tin, rinsed and drained); 3 cups fresh spinach, coarsely chopped; 1 small yellow onion, finely chopped; 1/2 cup fresh coriander (cilantro), finely chopped; 1 tbsp freshly squeezed lemon juice; 1/4 cup water; Spices (1/2 tsp ground of each): Cumin, coriander, turmeric, cayenne pepper, plus a pinch of sea salt; For the Cumin Lassi (1 Serving):; 1 cup full-fat Greek yogurt (or unsweetened plant-based yogurt); 1/2 cup cold water; 3-4 ice cubes; 1 tsp whole cumin seeds (toasted and ground); Pinch of fine sea salt

This is an “easy to make” vegan sweet potato curry, and it’s perfectly healthy! It’s an appetizer, but you can double the serving, and you will have a quick nutritious dinner! Here I paired it with a cumin lassi!

This whole meal is inspired by Indian flavors which I truly love! I’m surprised I never mentioned that on the blog before! When we were living in the Arabic gulf years ago, I was shocked how much Indian restaurants are there! And they were really good ones. I’ve enjoyed many dishes and curries, OK mainly butter chicken, but I have tried a lot of stuff, even spicy mango ice cream!

In one restaurant, I had a cumin lassi, I loved it so much, I made it more than once, and I thought its very compatible with this dry curry. It’s a yogurt drink, savory or sweet, mixed with sugar or salt, or spices like this one. I may need to add more Indian recipes and Indian inspired ones. What do you think my friends?

This recipe is also inspired by this easy recipe I tested before by Rebecca, she is doing more travel posts now, but she has a quite collection for Indian recipes as well.

Curry

It refers to the Indian spice powder mix, and also to the dishes cooked in sauces. Usually I prefer the liquid ones over the dry, but the spinach is a different case, I can’t stand soggy greens. Hence, this curry is a dry one. Note that this dish is refers to the cooking method, not the spice mix.

Sweet potato

It’s a cheap convenient vegetable that is a great source for nutrients, energy, and antioxidants.

It has more than your daily needs of vitamin A, and good amounts of vitamin C, and vitamin B6. Also, minerals like potassium, manganese, and calcium in lesser amounts.
It has more fiber, less carbohydrates,and less calories compared to white potato.
It’s a good source of antioxidant beta-carotene.
It does help with controlling blood sugar, blood pressure, and have anti-cancer proprieties

Chickpeas

Again another cheap available source of nutrients, and vitamins. I can’t stress enough how much they are good for you, and they are satisfying too. I’ve discussed in details how chickpea is good for you in this Chickpea Zucchini Soup

Spinach

It’s a power source of nutrients! I really convert from hater to a lover of spinach, by using it in so many ways! I’ve talked in depth about it here when I compared it with kale . It has more nutrients when it is raw especially the B vitamins like folate, and vitamin C. But other nutrients like The fat soluble vitamins like Vitmain A ( means they need fat in order to get used by the body) and iron content are found in a greater amount when its cooked. Therefore, the optimal thing to do, is to combine cooked and raw spinach in your diet.

✨ FAQs

1. Can I make this curry ahead of time?
Absolutely! This curry actually tastes better the next day because the spices deepen overnight. Store it in an airtight container in the fridge for up to 3 days, and just add a splash of water when reheating.

2. Can I freeze it?
Yes, it freezes beautifully. Cool it completely, portion it out, and freeze for up to 2 months. Thaw in the fridge overnight before reheating on low heat.

3. What can I serve with this curry?
It pairs perfectly with basmati rice, quinoa, or even warm flatbread. For a lighter meal, serve it with my Cumin Lassi — the flavors balance beautifully.

4. Can I make it spicier?
Of course! Add a pinch of cayenne pepper, or an extra green chili while sautéing. You can also top it with chili flakes for a gentle kick.

5. Can I use canned chickpeas or should I cook them from scratch?
Canned chickpeas work great for convenience — just rinse them well. If cooking from dry, soak overnight and boil until tender before adding them in.

6. Can I replace spinach with another green?
Yes, you can substitute kale, Swiss chard, or even beet greens. Just adjust the cooking time since sturdier greens take longer to soften.

7. Is this curry suitable for meal prep?
Definitely! It holds up really well for 2–3 days in the fridge and is perfect for lunch boxes. The flavors actually get richer over time.

Enjoy!

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