Sweet Potato, Chickpea and Spinach Curry

Sweet Potato, Chickpea and Spinach Curry

This delicious Spinach & Mushroom Spaghetti with Sun-Dried Tomatoes is cozy, veggie-filled and so simple to make!

Sweet Potato, Chickpea and Spinach Curry

Sweet Potato, Chickpea and Spinach Curry

An easy to make curry which is creamy and packed with flavor! Complete with spinach and sweet potato.
4.8 from 5 votes
Total Time: 35 mins
Course: Dinner
Cuisine: Asian-Inspired
Keyword: Curry, Recipe, Vegan
Author: Sonia
Servings: 4


  • 1 sweet potato
  • 200 gram drained chickpeas
  • 200 gram fresh spinach
  • 1 onion minced
  • 2 cloves garlic minced
  • 1 small can peeled tomatoes
  • 1 can coconut cream 400 gram
  • 2 tsp curry paste
  • salt & pepper to taste
  • fresh coriander to garnish


  • In a large sauté pan, brown the minced onion and garlic in olive oil.
  • Cut the sweet potato into small cubes and brown them in the frying pan for 5 min.
  • Add the can of peeled tomatoes, coconut cream, chickpeas and curry paste.
  • Mix for 5 min then cook for 15 min. Add the spinach, mix and cook for 5 min again until it's ready!
  • Sprinkle with fresh coriander and enjoy 🙂
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Make sure to check out Sonia’s Instagram for more tasty recipes!


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4 thoughts on “Sweet Potato, Chickpea and Spinach Curry”

  1. I made this recipe but it was too tomato-y. I’m guessing you used a small can of peeled tomatoes and not a large can.

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