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Per serving
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- 1
Soften the onion
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the finely chopped onion and cook for about 5 minutes, stirring often, until softened and translucent.
- 2
Bloom the spices
Add the minced garlic, minced ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt, and black pepper. Stir and cook for 1 minute until fragrant.
- 3
Build the curry
Peel the sweet potatoes and cut into 3/4-inch chunks. Add them to the pot along with the drained chickpeas, diced tomatoes, tomato paste, and coconut milk. Stir to combine.
- 4
Simmer
Bring to a gentle bubble, then reduce heat and simmer, stirring occasionally, for 20-30 minutes until the sweet potato is fork-tender. Add a splash of water or vegetable stock if the sauce gets too thick.
- 5
Finish with spinach
Stir in the baby spinach and let it wilt, about 1 minute, then turn off the heat. Serve over rice or with naan.
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Big-Batch Sweet Potato Chickpea Coconut Curry
Created by: SundayPrepCo
Ingredients
- 2 tbsp vegetable oil
- 1 onion
- 3 garlic
- 1 tbsp ginger
- 3 tbsp curry powder
- 1 1/2 tbsp ground coriander
- 1 tbsp ground cumin
- 1 1/2 tsp paprika
- 3/4 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 lb sweet potatoes
- 28 oz chickpeas
- 29 oz diced tomatoes
- 2 tbsp tomato paste
- 14 oz coconut milk
- 3 cup baby spinach
Instructions
- Soften the onionHeat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the finely chopped onion and cook for about 5 minutes, stirring often, until softened and translucent.
- Bloom the spicesAdd the minced garlic, minced ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt, and black pepper. Stir and cook for 1 minute until fragrant.
- Build the curryPeel the sweet potatoes and cut into 3/4-inch chunks. Add them to the pot along with the drained chickpeas, diced tomatoes, tomato paste, and coconut milk. Stir to combine.
- SimmerBring to a gentle bubble, then reduce heat and simmer, stirring occasionally, for 20-30 minutes until the sweet potato is fork-tender. Add a splash of water or vegetable stock if the sauce gets too thick.
- Finish with spinachStir in the baby spinach and let it wilt, about 1 minute, then turn off the heat. Serve over rice or with naan.