Ingredients
Equipment
Method
Step 1: Bloom the Spices & Build the Base
- In a large saucepan, heat the virgin coconut oil (or water/broth for an oil-free version) over medium heat. Once hot (a single cumin seed will sizzle), add the cumin seeds and all other dry ground spices: turmeric, coriander, and red pepper flakes. Toast for about 1 minute, stirring constantly, until fragrant and lightly darkened. Be careful not to burn them.
- Immediately stir in the finely chopped onion, season with a pinch of salt, and cook for 3 to 5 minutes until the onion is soft and translucent.
Step 2: Add Aromatics & Umami
- Add the minced garlic, grated fresh ginger, and 1 tablespoon of tomato paste to the pot. Stir to combine thoroughly and sauté for about 2 minutes. The garlic will soften, and the tomato paste will darken slightly, intensifying its rich, savory umami notes.
Step 3: Simmer to Tenderness & Create Creaminess
- Now, add the diced sweet potato, drained and rinsed chickpeas, diced tomatoes with their juices, and the light coconut milk to the saucepan. Stir to combine all ingredients. Cover the pot and simmer over medium heat for 20 to 30 minutes, or until the sweet potatoes are perfectly fork-tender.
- For the amazing texture: Remove approximately 1/2 cup of the curry mixture from the pot. Carefully blend this portion until completely smooth using an immersion blender directly in the pot, or transfer to a regular blender (and return to pot carefully). Stir the smooth mixture back into the pot.
Step 4: Wilt the Greens
- Stir in the baby spinach and continue to cook for just a couple of minutes until it has completely wilted into the curry, adding freshness and vibrant color.
Step 5: Finish & Serve
- Season the curry with salt and freshly ground black pepper to taste. Swirl in the full-fat coconut cream for extra lusciousness and finish with a big squeeze of fresh lime juice for ultimate flavor balance.
- Serve your glorious One-Pot Sweet Potato Chickpea Curry hot on a bed of cooked basmati rice, quinoa, millet, or sorghum. Garnish generously with fresh chopped cilantro, a sprinkle of unsweetened shredded coconut flakes, and offer extra lime wedges.
Nutrition
Notes
This curry is ideal for meal prep, with flavors deepening overnight. Adjust red pepper flakes for heat, and finish with a squeeze of fresh lime juice for balance. Serve with rice or other grains and fresh cilantro. Nutrition information is estimated based on common ingredients and serving sizes and may vary.