Sweet Potato Curry with Spinach and Chickpeas

You know those nights when you come home starving for something warm and comforting, but the last thing you want to do is spend hours standing over a hot stove?

That’s exactly why I love this Sweet Potato, Spinach, and Chickpea Curry. It’s absolutely packed with flavor, warming from the inside out, and super satisfying.

Best of all, your Thermomix® handles almost all the heavy lifting, so you can get a wholesome, delicious dinner on the table with virtually zero fuss.

Why you’ll love this dish:

• Quick and effortless to throw together
• Packed with hearty, filling chickpeas and sweet potatoes
• Wonderfully rich and creamy thanks to coconut milk
• The ultimate cozy, stress-free weeknight dinner
• Perfect for meal prep and easy leftovers
• Flavorful and warming with just a gentle kick of spice
• Super easy to make in your Thermomix®
• Topped with crispy fried onions for an amazing crunch

My Top Recipe Tips

Make sure to chop your sweet potatoes into roughly 1-inch cubes. This helps them cook evenly so they get perfectly tender without falling apart into mush in your curry.

Before adding the chickpeas to the mixing bowl, give them a really thorough rinse in a colander under cold running water until they stop foaming.

Hold off on sprinkling the crispy fried onions on top until right before serving! They give you a deliciously sweet, savory, caramelized crunch that pairs amazingly with the creamy coconut milk and sweet potatoes—but they’ll turn soggy quickly if they sit in the sauce too long.

Classic basmati rice is hands-down the best side dish to serve alongside this curry.

Can you make this ahead and store leftovers?

Yes, curries are absolute superstars when it comes to meal prep! You can easily make this a few hours ahead of time or even cook it up the day before.

Stored in an airtight container in the fridge, it’ll stay fresh for 2 to 3 days. Honestly, it often tastes even better reheated because all those wonderful spices have time to meld together! Just hold off on adding your fresh toppings—like fresh parsley and crispy fried onions—until right after you warm it up.

Easy Variations & Recipe Notes

Spinach Options: Feel free to use thawed frozen leaf spinach or fresh baby spinach—whatever you happen to have on hand!

Adjust the Heat: You’re in total control of the spice level here. Adjust the amount of red pepper flakes to make it as mild or as feisty as you like. If you’re sensitive to spice, start with just a small pinch!

Nail the Seasoning: Be sure to give your curry a quick taste-test right before serving. If the flavors feel a little flat, stir in that remaining half teaspoon of salt. It really balances out the natural sweetness of the sweet potatoes and makes all the spices pop.

What You’ll Need for Sweet Potato Curry with Spinach & Chickpeas

• 1 yellow onion (peeled and quartered)
• 1 piece fresh ginger (peeled, about 0.7 oz / 20 g)
• 1 ½ tbsp oil (about 20 g)
• 1.1 lbs sweet potatoes (peeled and cut into 1-inch cubes, about 500 g)
• 1 can (13.5 fl oz / 400 ml) coconut milk
• 1 cup water (250 ml)
• 1 can (15 oz) chickpeas (drained and rinsed, about 9.3 oz / 265 g drained)
• 8.8 oz leaf spinach (thawed if frozen, or fresh baby spinach, about 250 g)
• 2 tsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• ½ – 1 tsp red pepper flakes
• 1 ½ – 2 tsp salt
• Freshly ground black pepper
• Juice of ½ lime (freshly squeezed)

For serving:

• Fresh flat-leaf parsley
• Nigella seeds (black cumin)
• Crispy fried onions

How to Make Sweet Potato Curry with Spinach and Chickpeas

Add the onion and ginger to the mixing bowl and chop for 5 sec / speed 5.

Scrape down the sides of the bowl with your spatula, add the oil, and sauté for 3 min / 120°C / speed 1.

Add the curry powder, turmeric, and cumin. Toast the spices for 1 min / 100°C / speed 1.

Add the diced sweet potatoes, coconut milk, water, and 1½ teaspoons of the salt to the mixing bowl. Give it a quick stir with your spatula.

Cook for 12 min / 100°C / reverse mode / gentle stir setting. Check a piece when the timer goes off—it should be almost cooked through, but still slightly firm to the bite.

Rinse the chickpeas well and add them to the mixing bowl along with the spinach. Finish cooking for 4 min / 98°C / reverse mode / gentle stir setting.

Pop off the lid, squeeze in the fresh lime juice, add the red pepper flakes, and give everything a good stir.

Now, give it a quick taste test. Is it tasting a little flat? Go ahead and stir in the remaining half teaspoon of salt—that extra pinch really balances out the sweetness of the sweet potatoes with a lovely savory kick.

Ladle the curry into bowls and pile on those delicious toppings! Start with the nigella seeds, followed by a generous sprinkle of fresh parsley, and finish it off with a handful of crispy fried onions.

Enjoy!

Now it’s your turn! Have so much fun whipping this up, and I hope you absolutely love every bite!

If you’re looking for another delicious dinner idea to try next, you definitely need to check out this fantastic recipe for creamy chicken curry. I just know you’re going to love it just as much!

Happy cooking,
Christoph

Rezept merken