Curried Chickpea and Spinach Stew with Sweet Potatoes
A hearty and aromatic vegan curry stew combining chickpeas, tender spinach, and sweet potatoes simmered in a fragrant spice blend. This indian-inspired curry (vegan) ready in about 45 minutes pairs roughly chopped fresh spinach, medium, diced onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 medium, peeled and diced into 1-inch cubes sweet potatoes
- 1 can (15 oz), drained and rinsed canned chickpeas
- 6 cups, roughly chopped fresh spinach
- 1 medium, diced onion
- 3, minced garlic cloves
- 1 tbsp, minced ginger root
- 2 tbsp curry powder
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium diced onion, 3 minced garlic cloves, and 1 tablespoon minced ginger root, sautéing for 4-5 minutes until the onion is translucent and fragrant.
- Step 2: Stir in 2 tablespoons curry powder and cook for 1 minute to bloom the spices. Add 2 medium peeled and diced sweet potatoes, 1 can (15 oz) drained chickpeas, 1 can (14 oz) coconut milk, and 1 cup vegetable broth. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Step 3: Bring the mixture to a simmer, cover, and cook for 20 minutes until sweet potatoes are tender. Stir in 6 cups roughly chopped fresh spinach and cook for another 3-4 minutes until wilted and incorporated.
Frequently asked questions
How long does Curried Chickpea and Spinach Stew with Sweet Potatoes take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Curried Chickpea and Spinach Stew with Sweet Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep roughly chopped fresh spinach from drying out.
Can I substitute ingredients in Curried Chickpea and Spinach Stew with Sweet Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Curried Chickpea and Spinach Stew with Sweet Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Curried Chickpea and Spinach Stew with Sweet Potatoes vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Easy to make and so flavorful. The chickpeas and spinach were perfect.
- ★★★★★
Loved the depth of flavor. Made it for my vegan friends and they were impressed.
- ★★★★★
This was a hit with my family! The sweet potatoes added the perfect sweetness to balance the curry.
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