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Creamy coconut chickpea and sweet potato curry in a bowl with rice
TrendyTadka Editorial

One-Skillet Coconut Chickpea and Sweet Potato Curry

This One-Skillet Coconut Chickpea and Sweet Potato Curry is the quintessential cool-weather dinner. Tender diced sweet potatoes and plump canned garbanzo beans simmer in a golden, fragrant broth of canned coconut milk, ginger, turmeric, and warming spices, finished with fresh baby spinach and lime. It's rich, deeply comforting, and made entirely in one pan in under 30 minutes.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings servings
Course: Dinner
Cuisine: Indian-American
Calories: 380
Ingredients Method

Ingredients
  

Aromatics & Spices
  • 1 tablespoon coconut oil or olive oil
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder or smoked paprika
  • 1 teaspoon kosher salt
Curry Base & Vegetables
  • 2 medium sweet potatoes about 1 lb, peeled and diced into 1/2-inch cubes
  • 1 can 15 oz chickpeas, rinsed and drained
  • 1 can 14 oz full-fat coconut milk (shake can well)
  • 1/2 cup canned crushed tomatoes or tomato sauce
  • 1/2 cup low-sodium vegetable broth or water
Finish & Greens
  • 2 cups fresh baby spinach leaves packed
  • 1/2 teaspoon garam masala
  • Juice of 1/2 fresh lime
  • Fresh cilantro chopped

Method
 

Instructions
  1. Heat coconut oil in a deep 12-inch skillet over medium heat. Add the diced yellow onion and cook for 3 to 4 minutes until translucent. Add minced garlic, grated ginger, turmeric, cumin, coriander, chili powder, and salt. Cook for 1 minute until fragrant.
  2. Pour in the full-fat coconut milk, crushed tomatoes, and vegetable broth. Whisk well to combine the spices with the liquid. Add the diced sweet potatoes and drained chickpeas.
  3. Bring the skillet to a gentle boil, then cover with a tight-fitting lid and reduce heat to medium-low. Simmer for 12 to 14 minutes, stirring once halfway, until sweet potatoes are easily pierced with a fork.
  4. Remove the lid. Stir in the fresh baby spinach and garam masala. Let the spinach wilt in the warm sauce for 2 minutes.
  5. Remove from heat. Squeeze fresh lime juice over the skillet and stir gently. Garnish with chopped cilantro and serve hot with steamed basmati rice or warm garlic naan.