Sweet Potato & Chickpea Coconut Curry Recipe for Thanksgiving

This sweet potato and chickpea coconut curry recipe is great for your
Thanksgiving table. With a rich and creamy texture, it's a must see!

Servings: 4 people

Author:

Prep Time
15 minutes

Cook Time
30 minutes

Total Time
45 minutes

Main Course

International

comfort food Gluten-free dinner Healthy chickpea recipe Sweet potato curry Vegan coconut curry

Instructions

1 Heat the coconut oil in a large pot over medium heat. Add the chopped onions and
a pinch of salt, and cook until they're translucent, about 5 minutes.
2 Add the minced garlic and grated ginger, and sauté for another minute until
fragrant. Then add the spices—curry powder, cumin, coriander, turmeric, and red
pepper flakes—and give them a quick toast in the pan.
3 Stir in the sweet potatoes and chickpeas, ensuring they're well-coated with the
spices. Pour in the vegetable broth and bring the mixture to a boil. Once
boiling, reduce the heat to a simmer and cover the pot.
4 After about 15 minutes, when the sweet potatoes are just tender, pour in the
coconut milk and continue to simmer.
5 Once the curry has thickened slightly, usually after 10 minutes, stir in the
fresh spinach leaves and allow them to wilt in the hot curry, which should take
about 2 minutes.
6 Finish the curry with a generous squeeze of lime juice, and season with salt and
pepper to taste. Serve the sweet potato and chickpea coconut curry hot,
garnished with chopped cilantro.