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Sweet Potato, Chickpea and Spinach Coconut Curry

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Vegan Sweet Potato Chickpea and Spinach Coconut Curry from the Oh She Glows Cookbook! Made with coconut milk, fresh spices and veggies!

Did you hear that? That was me squealing over this sweet potato and chickpea curry recipe from the one and only Angela Liddon from Oh She Glows. You are all some lucky readers because this is the 3rd cookbook giveaway I’ve held in about the past month. I think pretty much anybody with a pulse knows Angela’s blog. If not, today is your lucky day and the chance to win her 2nd newest cookbook, Oh She Glows Every Day!

And the crowd goes wild…..

SWEET POTATO AND CHICKPEA CURRY FROM THE OH SHE GLOWS COOKBOOK

Oh She Glows was one of the very first websites I discovered when I first went vegan almost 4 years ago. I didn’t follow any blogs back then, didn’t make any recipes, I just did my own thing in my kitchen. But somehow I found her and each recipe I’ve made has been so delicious. Her 1st cookbook was also one of the few vegan cookbooks I’ve ever purchased myself. I was super excited to get her 2nd one. When I received her email asking me if I’d review it, I naturally said (screamed) yes!

Her latest cookbook features over 100 easy and quick vegan recipes. I cannot wait to make my way through the book. The layout is bright and beautiful and clean. Simple and clean design to go along with the recipes. I especially loved all the personal family photos she shares in her book. It gives such a beautiful, personal connection to the reader. It is jam-packed with 9 chapters, including Smoothies, Breakfast, Snacks, Salads, Sides & Soups, Entrees, Cookies and Bars, Desserts, Homemade Staples and The Oh She Glows Pantry. I love, love that she has 2 dessert sections. It’s a known fact that I love to create desserts more than anything else and I know I would need a large section dedicated to just desserts as well. I was dribbling with drool looking at all of the desserts.

I LOVE VEGAN CURRY RECIPES

For this post, due to my curry addiction, I naturally chose this curry recipe from the book. No surprise there, haha! This Sweet Potato, Chickpea and Spinach Coconut Curry was so delicious and comforting, just as a curry should be. I loved the addition of the spinach. I did add a little bit of coconut sugar towards the end to really hit those spicy notes. I like a little sweetness to spices. It was really delicious and I know I will make it often. It was also really easy to make. She has listed that it serves 6, but I could have eaten the whole thing in 2 servings….not that I did that or anything…hahaha!

The spices are prominent and the colors are so vibrant for this dish, it was just so comforting.

Finish off the curry with a big squeeze of fresh lime juice. This really brings out all of the flavors, as it balances out the heat and makes it more complex and delicious. Don’t skip it!

OTHER VEGAN CURRY RECIPES TO TRY:

Please note: this recipe is not mine, it is Angela’s from the Oh She Glows Cookbook, so I don’t want anybody confused as to why there is a tiny amount of oil listed. This was brought up in the last cookbook giveaway I did. Please understand, I do not use oil in my own recipes and as noted below, I just cooked in broth instead of the oil and it worked perfectly, so there you go! Easy peasy.

Reprinted from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation. Photographs copyright © 2016 by Ashley McLaughlin.

Order your very own copy here!

Vegan Sweet Potato Chickpea and Spinach Coconut Curry in wooden bowl
5 from 2 votes
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Sweet Potato, Chickpea and Spinach Coconut Curry

Vegan Sweet Potato Chickpea and Spinach Coconut Curry from the Oh She Glows Cookbook! Made with coconut milk, fresh spices and veggies!
Course Dinner
Cuisine Indian
Keyword vegan sweet potato curry, chickpea curry, coconut curry
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 -6
Author Brandi Doming

Ingredients

  • 4 teaspoons (20ml) virgin coconut oil (I just used water instead)
  • 1 tablespoon (15ml) cumin seeds
  • 1 medium onion, finely chopped (about 2 cups/500 ml)
  • 3 large cloves garlic, minced
  • 4 teaspoons (20ml) grated fresh ginger
  • 1 teaspoon (5ml) ground turmeric
  • 1 teaspoon (5ml) ground coriander
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 medium/large sweet potato, peeled & cut into 1/4-to 1/2 inch dice (about 3 cups/750ml)
  • 1 (14-ounce/398ml) can chickpeas, drained & rinsed, or 1 1/2 cups (375ml) cooked chickpeas
  • 1 (14-ounce/398ml) can diced tomatoes, with juices
  • 1 (14-ounce/400ml) can light coconut milk
  • 1 (5-ounce/142g) package baby spinach
  • freshly ground black pepper

FOR SERVING

  • cooked basmati rice, quinoa, millet, or sorghum
  • chopped fresh cilantro, unsweetened shredded coconut flakes, lime wedges (optional)

Instructions

  1. In a large saucepan, heat the oil over medium heat. NOTE: I used water instead, did not use oil. The oil is hot enough when a cumin seed sizzles when tossed into the pan. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them). Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.

  2. Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and saute for a couple of minutes, until the garlic softens.

  3. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender. At the point, I always mash one-third of the mixture to thicken the sauce (using a potato masher), but this step is optional.

  4. Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.

  5. Serve on a bed of cooked grains, garnished with cilantro and coconut. If desired, offer lime wedges for squeezing over the curry. Store the cooled curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.

Recipe Notes

Because the recipe moves quickly once you've started, be sure to have the ingredients prepped and ready to toss into the pot as soon as they're called for. Keep them separate after prepping, as they are added as different stages. I also recommend chopping the sweet potatoes very small (1/4 -to 1/2 inch pieces); they will cook much faster this way. 

Reader Interactions

Comments

  2. Kelli A.

    I absolutely adore Oh She Glows! I’m so excited for the new cookbook! I have her first cookbook, it’s one of the first cookbooks I got when I went vegan almost a year ago! Thanks so much for sharing this recipe and doing this give away!

    Reply

  7. Nancy

    Brandi, I made this several days ago. I doubled the recipe as I batch cook. I used my Instant Pot to cook my dried, unsoaked chickpeas, then I cooked up the entire recipe. It was quite tasty right away, but we noticed that, a few days out, the flavors melded beautifully and this is now to die for. This gets better and better with time. I was out of sweet potato, so I opted to use my small, yellow, buttery potatoes that I grew in my own garden. Mmmmmmmmm. The taters soaked up the curry nicely. This is a lovely dish. I batch cooked up an Instant Pot of Brown rice and we serve the curry over rice. Complete meal. It has delighted us throughout the week. Thank you so much!

    Reply

  9. Amy

    Literally THE best recipe ever. This was so incredibly good. I ended up using both peas & chickpeas just because I had it all and wanted to add something extra. I definitely think adding the lime juice in is a must too. This recipe was super easy and had so much flavor to it. Thank you!!

    Reply

    • brandi.doming@yahoo.com

      Yes, I agree on the lime juice! I added that in my post because to me, all the spices need the acidity to brighten and balance it out! So glad you enjoyed it!

      Reply

    • brandi.doming@yahoo.com

      Hi Michelle, she has listed in the book that it serves 6, but honestly I felt that it maybe served half that. Especially with our appetites, lol! I ate it all in 2 meals.

      Reply

    • brandi.doming@yahoo.com

      Hi Cyn, it is a curry dish. The coriander, cumin seeds, turmeric and ginger, etc. all are what yield to the curry flavor. This recipe just doesn’t use a standard pre-made curry powder from the store, but all those spices are what is found in a curry powder. So, it has that flavor!

      Reply

    • brandi.doming@yahoo.com

      Hi Hannah, not sure since Angela (who wrote this recipe) wrote it based on individual spices and not a standard curry powder. It’s going to change the flavor but you could try 1-2 teaspoons and add to taste. Definitely need to add the cumin and fresh ginger or it’s just not going to taste correct. A trip to the store would be worth it for the recipe for sure!

      Reply

    • brandi.doming@yahoo.com

      Wonderful! So glad to hear. I have never tried freezing it so I’m not sure, so sorry! I guess just try it and see!

      Reply

  17. Lynn

    I made this today and it was delicious! I used fresh turmeric and grated it along with the garlic. I topped my bowl with fresh cilantro and a squeeze of lime (a MUST). It was perfect! No base needed!

    Reply

  18. Amanda

    This meal was delicious! I’m home from college and decided to pass some time by making a meal for my family that has been vegan for a few months. They have gotten bored of some recipes and were willing to let me have a go. Everyone loved this recipe so much! Thanks for sharing!

    Reply

  20. Joy

    This is so delicious. Later in the week I heated the leftovers with a little vegetable broth and then pureed it with my immersion blender and served with a squeeze of lime juice and grilled humus sandwiches. My new favorite dinner! SOOOO GOOD!

    Reply

  22. Paraskevi

    Hello all,

    I would like to ask about the curry…there is no curry mentioned at the ingredients list, so is there any and if yes, what kind of curry and how much shall I add?

    Thank you 🙂

    Reply

    • brandi.doming@yahoo.com

      It is a curry dish based on the ingredients used. The coriander, cumin seeds, turmeric and ginger, etc. all are what yield to the curry flavor. This recipe just doesn’t use a standard pre-made curry powder from the store, but all those spices are what is found in a curry powder. So, it has that flavor!

      Reply

  24. Lieke

    I made this today with normal potatoes instead of sweet ones. I didn’t really enjoy it, because it was kinda blend and there was not much going on flavour-wise. But it was healthy and filling which is nice 🙂

    Reply

    • brandi.doming@yahoo.com

      This is not my recipe, but Angela’s from her Oh She Glows book above. The recipe calls for sweet potatoes, not regular, so since you changed that, you completely changed the flavor profile. I would never recommend plain potatoes for a curry since the sweet potatoes add a great dimension of flavor to the spices. The curry sauce itself has a lot of delicious flavor as well, so I’m not really sure if you left anything else out? Everybody has absolutely loved this recipe from Angela! All the reviews above have been 100% so I would definitely recommend making it as is and with the sweet potatoes, it makes a huge difference in the overall flavor!

      Reply

  25. Sherri

    Made this for the family last night….amazing!!! Will be in regular rotation, thanks so much Brandi, you have me very curious about this cookbook now 🙂

    Reply

  26. Marcellus

    Absolutely love this recipe it is my favorite veg curry, my wife loves it so much she got me cooking it for her once a week. We had some friends over who are non-vegetarians, made this recipe for them and they all fell in love with it.

    Reply

  28. Ian

    This was great. Made with full fat/regular coconut milk and was awesome. I prefer higher calorie stuff bc I have a fast metabolism. I also used red and yellow potatoes instead of sweet potatos and it was still good. The potatoes were hearty and kind of substituted for meat for me. I might throw in some green peas next time.

    My only concern is that it’s a bit of a pain for me to make sure the cumin seeds don’t burn because I have a really crappy stove top. Could I substitute 1 tbsp of cumin seeds in step 1 of the recipe with 1 tbsp of ground cumin in step 2 of the recipe? Thanks!

    Reply

  29. Nat

    This was my first time cooking curry without a premade mix of curry spices. Turned out great. Just made this x2 batches – one with chicken included (the chicken breasts were cubed and put in right after the onions started to cook, cooked up great for the omni folk), and one with just the veg mixture. I definitely wish we would have upped the spiciness (I did 1/4 tsp red pepper flakes per batch and should have at least been doubled, even for a mild spice, or could have probably tripled for medium). Also wish I would have followed the tip to mash a bit of the mixture once the potatoes were cooked – would have been good to thicken it up. Reaaaallly tasty though. The potatoes cooked up soooo nice and soft, but remained in a cubed texture even through the stirring … I kept thinking it wasn’t done cooking but then I stuck a fork in the taters and realized how soft they were. Definitely done cooking by 30 min on medium. Thank you! Will make this again =)

    Reply

  30. Karla

    Wow! I just made this dish today and it is simply delicious. The flavors just come out in this dish and only needed a pinch of salt. I followed the recipe but also added green peas to this dish. It is so satisfying . This is definitely a favorite! Thanks!

    Reply

  32. A.Marie

    I made this recipe and holy wow!! It’s so good!! I added some purple potatoes and a bag of frozen peas and carrots to pump up the veggie and color content. I will most certainly be making this again!

    Reply

  34. Diana

    Made this today, turned out good but maybe a bit bland. Definitely needs more spice, maybe garam masala and such things? I used the oil and mashed half of the veggies as it was too watery. Thank you for sharing the recipe.

    Reply

    • brandi.doming@yahoo.com

      Bland? Well, even though this isn’t my recipe, it’s from the Oh She Glows book above, I’ve made this a few times and so have a ton of readers and it shouldn’t taste bland at all. I’ve never heard that before. Did you by chance sub something? It should not be watery either if you used coconut milk. It should be creamy and thickened just like the pics. I followed her recipe to a t and it’s very creamy! So odd that yours was watery!

      Reply

    • brandi.doming@yahoo.com

      Sorry you felt that way, as all these other reviews above felt it was incredible! I loved Angela’s recipe (this is from her book) and it was not bland even in the slightest! Very creamy and full of flavor, so not sure why yours tasted bland!

      Reply

    • brandi.doming@yahoo.com

      Wonderful Lo! This recipe is from the oh she glows cookbook and she doesn’t put nutrition info on her recipes, but you can plug the ingredients into the calculator at calorie count.com if you like!

      Reply

  41. Kristi Black


    My husband and I are not vegans, but I prepare plant based dinners at least 3 days a week as of recently. The sweet potato, chickpea and spinach coconut curry is my favorite vegan meal so far! I didn’t have spinach so I added some frozen stir fry veggies instead. When my husband took the first bite his response was, “Oh wow!” We live on a boat and this dish will definitely be consistent repeater. I recently bought the “Oh She Glows Cookbook” and I am looking forward to more hits like this!

    Reply

  42. Andrei G Jablokow

    I made this last night and it was amazing. I added cauliflower about 5 minutes before the spinach. Thanks!

    Reply

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