Vegetarian Chickpea and Sweet Potato Curry

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty, spiced curry with creamy chickpeas, roasted sweet potatoes, and coconut milk, served with fluffy basmati rice. This Indian-inspired one-pot recipe (vegetarian), ready in about 55 minutes, pairs sweet potatoes, chickpeas, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Indian cuisine 360 cal/serving

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Ingredients

2 (medium, peeled and diced) sweet potatoes
1.5 cups (canned, drained) chickpeas
1 can (14 oz) coconut milk
1 (chopped) onion
3 cloves (minced) garlic
2 tbsp curry powder
2 tbsp vegetable oil
2 cups (chopped) fresh spinach
2 cups (cooked) basmati rice
1 tsp salt
1 (sliced for garnish) lime

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Instructions

Step 1: Preheat oven to 400°F (200°C). Toss 2 diced sweet potatoes with 1 tbsp vegetable oil, 1/2 tsp salt, and 1/2 tsp curry powder. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
Step 2: In a large pot, heat 1 tbsp vegetable oil over medium heat. Add 1 chopped onion and sauté for 5 minutes until translucent. Stir in 3 minced garlic cloves and 2 tbsp curry powder, cooking for 1 minute until fragrant.
Step 3: Add 1 can coconut milk, 1.5 cups chickpeas, 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then reduce heat and cook for 10 minutes until slightly thickened.
Step 4: Stir in 2 cups chopped spinach and 1/4 tsp salt. Cook for 3-4 minutes until spinach wilts. Serve over 2 cups cooked basmati rice, garnished with lime slices.