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Spinach & Sweet Potato Curry

Course: Main Course
Cuisine: Indian
Keyword: chickpeas, clean eating, coconut, curry, healthy dinner, spices, spinach, sweet potato, tomatoes, vegan, vegetarian
Servings: 4
Author: Rachel Alexandra
Spinach & Sweet Potato curry is the perfect solution when you need a healthy dinner on a busy weeknight. It's full of veggies, spices, and plant-based fats and proteins.
Print Recipe


  • 2 Tbsp coconut oil
  • ½ red onion diced
  • 3 cloves garlic minced
  • 2 Tbsp ginger root minced
  • 2-3 tsp curry powder
  • 1 tsp garam masala
  • ½ tsp turmeric
  • 2 large sweet potatoes peeled and cubed
  • 14 oz chickpeas
  • 14 oz fire-roasted tomatoes
  • 1 cup full-fat coconut cream
  • 1/3 cup vegetable broth or water
  • 1 Tbsp arrowroot starch
  • 1 tsp salt
  • 4-5 cups spinach
  • 1 cup quinoa dry
  • 2 cups water


  • In a large saucepan, melt the coconut oil.
  • Add the onion and saute for about 3 minutes on medium high heat, until they begin to soften and turn translucent.
  • Add the garlic and ginger and saute for another minute or two.
  • Add the spices and mix the ingredients until everything is well coated.
  • Add the sweet potato, tomatoes, coconut milk, broth or water, and salt.
  • Cover the pan and bring to a boil. Then reduce heat to medium-low and simmer until the sweet potato is tender, about 15 minutes. Halfway through the cooking time, add the chickpeas.
  • Meanwhile, rinse the quinoa and add to a medium pot with two cups of water. Cover and bring to a boil. Then reduce heat to medium low and simmer until all the water is absorbed.
  • When the sweet potato is tender, remove from heat and stir in the spinach. Serve with quinoa.


Brown rice your favorite grain can be used in place of quinoa.
The arrowroot starch is used for thickening. If you prefer a thinner curry, it can be omitted. You could also eliminate the broth altogether if you don't want as much sauce.