Name: Sweet Potato Chickpea and Spinach Peanut Curry (Vegan)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1 tbsp red onion, small dice; 3 garlic cloves, crushed; 1-inch piece ginger, peeled and grated; Spices: 2 tsp mild curry powder, ½ tsp sweet or hot smoked paprika, ¼ tsp chilli flakes, optional; 450g chopped frozen sweet potato; 1 tin chickpeas, drained (drained weight 240g); 1 x 400ml tin coconut milk; 4 tbsp (60g) smooth peanut butter; 1 tbsp tamari soy sauce; 1 tbsp tomato puree; 200g chopped frozen spinach; 1 lime, juiced; Salt and pepper; 4 portions cooked rice; 4 flatbreads; 4 lime wedges; Dairy-free yoghurt; Fresh coriander or parsley

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This delicious one-pot Sweet Potato Chickpea and Spinach Peanut Curry is packed with flavour and vegetable goodness. It’s high in fibre and high in protein and naturally dairy-free and gluten-free, too, it’s perfect for a winter warmer.

I just love making a delicious curry, it’s a great recipe to share with friends and family or to prepare a bigger batch to keep for yourself throughout the week and makes a great freezer meal, too. You can add other veggies in here, too, but I have gone with sweet potato, chickpeas and spinach which work so well together. Most of the ingredients are store cupboard, or from the freezer, so it’s a great one to whip up when your fridge is running low. The flavours are so good – they’re rich and vibrant but not too spicy or overpowering.

Bowls of Sweet Potato Chickpea and Spinach Peanut Curry — Sweet Potato Chickpea and Spinach Peanut Curry

Why will I love this curry?

This curry is so good:

Packed with different veggies
Full of flavour
Made using simple ingredients
Creamy, cosy and warming
Vibrant, delicious and nourishing
With umami richness
Hearty and filling
Great for midweek meals
Ideal for meal prep
Will keep well in the fridge or freezer
Everyone will love it
High in fibre with different veg and chickpeas
High in protein using chickpeas and peanut butter
Contains at least 12 plant points
Use whatever veg you have
This recipe uses frozen veggies for optimal convenience
Ready in 30 minutes
Delicious all year round

If you already love the sound of this curry, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

A pot of Sweet Potato Chickpea and Spinach Peanut Curry — Sweet Potato Chickpea Peanut Curry

Pack'd Curry with Spinach and Sweet Potatoes — Sweet Potato Chickpea Peanut Curry

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.

For the curry:

Olive oil: or your preferred oil for cooking in.
Onion: white or red work well.
Garlic: use fresh (or Pack’d frozen) garlic.
Ginger: for lots of flavour and fresh is best.
Spices: mild curry powder, sweet smoked paprika and chilli flakes.
Sweet potato: I use the Pack’d frozen organic pre-chopped sweet potato chunks to make this recipe really simple. You can also use fresh sweet potato.
Chickpeas: I use Bold Bean Co chickpeas as they are so plump and juicy. You can use other beans like cannellini or butter beans or try with pre-cooked lentils.
Coconut milk: the full-fat tin coconut milk.
Smooth peanut butter: make sure it’s 100% peanuts or with only some salt added. The runnier and smoother, the better, like Manilife Deep Roast or Pip&Nut.
Tomato puree: for added richness and umami.
Soy sauce: for richness of flavour.
Spinach: this is also from Pack’d and is frozen, pre-chopped and works so well in this curry. You can also use fresh spinach, too, chopped up.
Lime: for tang.
Salt and pepper: to season.

A few bowls of Sweet Potato Chickpea and Spinach Peanut Curry — Sweet Potato Chickpea and Spinach Peanut Curry

Close up of Sweet Potato Chickpea and Spinach Peanut Curry — Sweet Potato Chickpea and Spinach Peanut Curry

And to serve with this curry, I like to add some:

Thick dairy-free yoghurt: I love the Cocos Organic natural yoghurt here as it’s thick and creamy.
Rice: white, brown or a mix is great, or use your preferred whole grain.
Flatbreads: you can make your own, like I did – following this recipe – or buy them from the store.
Fresh herbs: like parsley, coriander or chopped chive.

Is this gluten-free and nut-free?

This is naturally gluten-free, as long as you use tamari soy sauce (regular soy sauce contains wheat) and check your flatbreads. To keep this nut-free, swap the peanut butter for tahini or sunflower seed butter – the flavour will vary slightly.

How do I make this?

This curry is ready in a few steps:

Fry off the onion, garlic and ginger: in a non-stick pan with oil.
Add in the spices: and fry for 1 minute.
Pour in the sweet potato, chickpeas, coconut milk and most other ingredients: and stir well.
Allow to simmer: until the sweet potato has softened.
Add in the spinach and lime: and cook for 5 more minutes.
Serve warm with rice, flatbreads and yoghurt: and your preferred toppings.

How long will it last?

This curry will keep for 2-3 days in the fridge in sealed containers or for 1 month in the freezer. Allow to defrost and warm back up.

What other recipes can I try?

For more curry recipes and stews: