Meatless Monday: Chickpea, Sweet Potato & Spinach Curry
I always joke with my clients that curry is the universe’s gift to busy people who still want to eat well. Truly—few dishes give you this much flavor, color, and nourishment for so little effort.
This specific curry started as one of my “fridge clean-out” dinners, but I quickly realized it had everything I love teaching foodies, new home cooks, and parents about healthy eating:
✔ whole-food carbs that keep you full
✔ plant-based protein for sustained energy
✔ anti-inflammatory spices
✔ leafy greens tucked in effortlessly
✔ rich, creamy texture without feeling heavy
Sweet potatoes bring natural sweetness and beta-carotene, chickpeas supply fiber and protein, coconut milk creates that velvety sauce we all crave, and spinach rounds the dish out with iron, folate, and gentle earthiness. As a dietitian, I love meals like this—low-lift, family-friendly, and nutritionally balanced without being rigid.
And if you’re cooking for selective eaters? This is one of the easiest ways to get veggies into a meal without a single complaint. Even better: it reheats beautifully, making tomorrow feel a little easier, too.
Chickpea, Sweet Potato & Spinach Curry
Ingredient List
1 tbsp oil
1 medium onion, chopped
1 inch (3 cm) ginger, grated
2 cloves garlic, minced
½ chili pepper, chopped
1 medium sweet potato, peeled and chopped
½ tsp hot pepper
½ tsp sweet pepper
½ tsp turmeric
1 can (14 oz / 400g) chickpeas, including the brine
⅔ cup (150 ml) vegetable broth
1 cup (250 ml) canned coconut milk
3 cups (100 g) spinach, chopped
Salt, to taste
Directions
Heat oil in a large pan over medium heat. Add onion, ginger, garlic, and chili. Cook for about 3 minutes, stirring frequently until fragrant.
Add the chopped sweet potato and a pinch of salt. Cook for 2 minutes, then add the hot pepper, sweet pepper, and turmeric. Stir to coat.
Pour in the chickpeas with their brine, the vegetable broth, and coconut milk. Stir well, then bring to a gentle boil.
Reduce heat and cook uncovered for 15 minutes, stirring occasionally, until the sweet potatoes are soft.
Add chopped spinach, turn off the heat, and let the spinach wilt naturally in the residual warmth.
Ladle over rice, quinoa, or warm naan.
Makes 4 servings.
Nutrition Facts
Calories per serving: 328
Fats per serving: 16 grams
Protein per serving: 11 grams
Carbohydrates per serving: 38 grams
This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.
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