Sweet potato curry vegan and gluten free is a rich, creamy Indian based curry that is brimming with vibrant flavors from spinach, and chickpeas. Ready in 40 minutes.
I have seriously strange cravings sometimes.
When it’s hot I will need a hot creamy winter themed meal. Who knows why. Sometimes I just love soups, stews, curries, in the summer time or just hot spring day.
Cue this spinach, chickpeas and sweet potato curry vegan and gluten free recipe.
Usually when I make curries they are Thai themed. Think red curries, green curries, penang curries.
Those are my usual go tos.
I pretty much never use Indian curry spices in my cooking.
Big mistake.
Indian curry based dishes are incredible and need to be recreated in the kitchen with a bit of a fusion flair all the time.
I spotted a jar of curry masala seasoning in the spices cabinet and quicky whipped up this recipe.
Also just the other week I noticed in a recipe that the onions, ginger and garlic were all pureed together in a mini food processor to form a paste.
Also brilliant. Loving this idea and quickly adding it to this sweet potato curry vegan recipe.
To make this sweet potato curry vegan and full of substance of chickpeas and spinach seemed like a natural set of ingredients to me.
You will not miss the lack of animal protein in this dish, I guarantee it.
The first time I made this curry I knew it was quickly being added into the weekly rotation of meals. So rich, so creamy and so flavorful. Turning the onion, garlic and ginger into a smooth paste gives the dish a more consistent texture and a bolder flavor.
You know when the ginger sometimes is all fibery and you kind ginger “hairs” in your dish? Yea not exactly appealing or aesthetically pleasing to see those tough ginger stems.
None of that happening here.
So next time you’re craving a creamy rich, home made vegan and gluten-free curry try this spinach, chickpeas and sweet potato curry vegan and gluten free recipe.
- 1/2 medium yellow onion chopped
- 2 teaspoons ginger minced
- 2 teaspoons garlic minced
- 2 tablespoons coconut oil
- 1 tablespoon curry masala powder
- 2 large sweet potatoes peeled and cubed (about 3-4 cups)
- 1 teaspoon salt
- 1 can coconut milk
- 1/2 cup vegetable broth
- 1 can chickpeas
- 8 ounces spinach chopped
- For garnish 1 lime zested and juiced and handful of fresh cilantro, chopped
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In a small blender or mini food processor combine garlic, ginger and onion. Puree until paste forms (adding small amount of water if needed to puree the mix).
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Heat coconut oil in large pot over medium heat and add the paste. Cook for 5 minutes, until lightly toasted.
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Add curry masala powder and cook for 1 minute.
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Add sweet potatoes, mix. Add salt.
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Add coconut milk and vegetable broth.
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Bring to a boil, reduce heat and cook until sweet potatoes are soft when pierced with a fork (10-15 minutes).
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Add chickpeas and cook for a couple minutes.
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Add spinach and remove from heat, stirring the mixture.
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Serve garnished with lime juice, zest and fresh cilantro.
Sofia says
I love chickpea potato curry, both simple and protein rich – thanks for the recipe!
Vicky says
Glad you like it : )) It’s creamy and delicious!
Dezra says
Made this for dinner last night and put it on rice- soooooo good!! Just like an Indian dish you would get at a restaurant, but better 😉 Thanks for the recipe!
Vicky says
Yay so glad you enjoyed it !! : ))
bristol plasterers says
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
Vicky says
Enjoy!
Ellen says
This was so yummy! I also threw in some fresh chilli and red capsicum 10 minutes before the sweet potato was cooked. DELICIOUS! thanks for sharing 🙂
p.s. it needs the salt! I left it out to start with but noticed the final product was missing something. Glad I put it in at the end!
Vicky says
Love you additions to the recipe. So glad you liked this! Yes definitely to salt — I always need lots and lots of salt!
Fern Ritchie says
Hey! I made this recipe and it was delicious (looked nothing like yours as i used tikka curry powder and didnt have any chickpeas) but was still tasty all the same. It only served about 3 people though do you think thats because there wasnt any chick peas to make it up?
Thanks for your recipe!
Vicky says
So glad you enjoyed the recipe! Yes the chickpeas are very filling so with them I think it would have served 4 people.
Ramona says
Hi! I’m new to Indian food and vegan cooking in general and was confused about the curry masala. I have curry and I have garam masala- I have never heard of curry masala. Can you please clarify for this novice? Thanks!
Vicky says
It was a spice blend that I bought at Home Good – you can make your own by mixing garam masala with a bit of curry powder (I would mix 1/2 tbsp garam masala with 1/2 tablespoon curry powder). Hope that helps! And let me know how the recipe turns out if you end up making it!
Ramona says
Not knowing (and emailing while cooking) I used garam and didn’t think it looked right (based on the picture you posted.) I scrapped it and used curry. Came out awesome! It’s a keeper! Thanks 🙂
Vicky says
So glad you enjoyed the recipe (and you didn’t need to scrap the first one – I am sure it wpould have been good too!)
Lexie says
I’m cooking this right now and it smells SO good! I know I’m going to love it! Thanks for the recipe!!
Vicky says
Hope you did enjoy the recipe Lexie !! : ))
Marlene says
I whipped this up this morning and I’ve eaten it for breakfast (with vegan gf pumpkin spice maple donuts on the side) and lunch, I can’t wait to eat more of it on a bed of org quinoa for dinner. I added orange peppers, kale, and crimini mushrooms to it as well….the combination of spices, garlic, ginger, coconut milk…..oh goodness am I in culinary heaven. Thank you for sharing this wholesome and nourishing dish, absolutely loved it! 🙂
Vicky says
So happy you enjoyed this recipe and love hearing about your additions to it : ))
Ellie says
Hi Vicky,
Looks delicious! How many does this serve?
Vicky says
Thanks! This serves 3-4
Haley says
My curry-loving husband loved it! While I don’t like curry much, this is the only recipe I’ve been able to eat, too. The sweet potatoes were so sweet, and it came together so creamy. Highly recommended!
Vicky says
So glad to hear you both enjoyed this! Thanks for taking the time to comment and let me know : ))
Mamatay says
For someone who is not a masala guru.. could you suggest a brand?
Vicky says
Unfortunately I do not have a specific brand that I use — just what I can find at the grocery store or spice market!
Christina Bongartz says
Oh my god!!! I think this is the most delicious food I have ever tasted – I just had dinner and prepared this so I’d have a quick meal on hand for the next few days but I’m honestly struggling not to eat it instead of dessert haha!!!
And I thought Indian restaurant chefs are all magicians – non-sense, they just all have good masala mix in the kitchen!
5 Stars for this recipe!
Vicky says
Aw thanks so much for the kind words Christina!! So happy you enjoyed my recipe : )) It’s one of my favorite curry recipes!
Tash says
Soooo good…. thank you! I made my own Curry Massala powder which was well worth the effort 🙂
Vicky says
Thanks! Glad you enjoyed my recipe! Love that you made your own curry masala powder – I need to do that next time!