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Sweet Potato Chickpea Curry

with Baby Spinach over Basmati Rice

Sweet Potato Chickpea Curry

A cozy vegetarian curry with tender sweet potatoes, chickpeas, and baby spinach served over fluffy basmati rice for a hearty, flavorful dinner.

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Ingredients

For 2 servings

  • ½ cup Basmati Rice
  • 1 box Chickpeas
  • ¾ cup Coconut Milk
  • 2 teaspoon Garam Masala
  • 2 clove Garlic
  • 1 thumb Ginger
  • 1 unit Lime
  • 1 ounce Pepitas
  • 5 ounce Spinach
  • 1 unit Sweet Potatoes
  • 1 unit Veggie Stock Concentrate

Additional Ingredients

  • 1 teaspoon Olive Oil
  • unit Pepper
  • unit Salt
Sweet Potato Chickpea Curry
American
PDF
DifficultyEasy
Total Time30m
Calories740
Protein27g
Carbs105g
Fat21g
Tags:
VeganVeggieGluten-freeFiber SmartLow SugarLow Sodium

Swaps and substitutions

For a nut-free finish, skip the pepitas or replace them with toasted pumpkin seeds only if seeds are safe for you; otherwise leave them off. If you want a lighter dairy-free curry, use oat or soy cooking cream in place of coconut milk, and cauliflower rice instead of basmati.

What to serve with it

Serve with warm naan or a crisp cucumber salad to add contrast, and keep lime wedges nearby for extra brightness. A simple tomato chutney or plain yogurt-style topping also works well to balance the curry’s richness.

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