The Healthiest Sweet Potato Curry

Experience comfort in a bowl with *The Healthiest Sweet Potato Curry*, a wholesome, nutrient-packed dish that's both hearty and flavorful. This vibrant vegan curry combines tender sweet potatoes, protein-rich chickpeas, and fresh spinach in a luscious, spiced coconut milk base infused with turmeric, cumin, and ginger. Ready in just 45 minutes, this one-pot recipe is as easy to make as it is satisfying, offering a perfect blend of warmth and creaminess. Finished with a sprinkle of fresh cilantro and a zingy squeeze of lime, this immune-boosting curry makes an ideal weeknight dinner or meal prep staple. Serve it over fluffy rice, quinoa, or alongside warm naan for a nourishing, gluten-free meal that's brimming with bold flavors and wholesome goodness.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 large sweet potatoes
• 1 tablespoon coconut oil
• 1 medium yellow onion
• 3 pieces garlic cloves
• 1 tablespoon fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1.5 teaspoons curry powder
• 0.25 teaspoon cayenne pepper
• 1 cup crushed tomatoes
• 1 cup coconut milk (full fat)
• 1 cup vegetable broth
• 1 cup cooked chickpeas
• 2 cups spinach leaves
• 2 tablespoons fresh cilantro
• 1 piece lime
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Directions

Step 1

Peel the sweet potatoes and cut them into 1-inch cubes. Set aside.

Step 2

Heat the coconut oil in a large pot over medium heat.

Step 3

Dice the onion and sauté in the pot for 3-4 minutes until translucent.

Step 4

Mince the garlic and grate the ginger. Add both to the pot and cook for another 1-2 minutes until fragrant.

Step 5

Stir in the ground turmeric, cumin, coriander, curry powder, and cayenne pepper. Cook for 1 minute to toast the spices.

Step 6

Pour in the crushed tomatoes, coconut milk, and vegetable broth. Stir to combine.

Step 7

Add the sweet potatoes to the pot. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 20 minutes or until the sweet potatoes are tender.

Step 8

Stir in the cooked chickpeas and spinach leaves. Cook for another 5 minutes until the spinach wilts.

Step 9

Season with sea salt and black pepper to taste.

Step 10

Garnish with freshly chopped cilantro and a squeeze of fresh lime juice before serving.

Step 11

Serve hot with cooked rice, quinoa, or naan bread on the side for a complete meal.

Nutrition Facts

Serving size	(1366.1g)

Amount per serving	% Daily Value*
Calories	1252.1

Total Fat 75.8g	0%
Saturated Fat 62.7g	0%
Polyunsaturated Fat 1.0g
Cholesterol 0mg	0%
Sodium 4223.9mg	0%
Total Carbohydrate 142.1g	0%
Dietary Fiber 24.5g	0%
Total Sugars 40.4g
Protein 21.8g	0%

Vitamin D 0IU	0%
Calcium 392.1mg	0%
Iron 17.8mg	0%
Potassium 2366.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.0%

Protein: 6.5%

Carbs: 42.5%