This sweet potato chickpea curry recipe is vegan and vegetarian and full of plenty of healthy veggies. If you love a coconut-based curry, this dish combines coconut milk with warm curry powder, soy sauce, and lime for a warming meal.
Heat a large pan or skillet. Add the oil and sauté the chopped onion until soft and translucent. Add minced garlic and cook until fragrant (1-2 minutes).
Now, add the yellow curry paste. Spread it around the pan as best as you can, so it gets fragrant throughout.
Then, stir in curry powder and add coconut milk and vegetable broth.
Stir in coconut sugar. Add the sweet potato cubes and drained chickpeas. Close with a lid and simmer until the sweet potato dices are softened (15-20 minutes).
Remove the lid and taste the curry. Adjust flavors with soy sauce/coconut aminos for saltiness and a squeeze of lime juice for acidity.
Add in the fresh spinach. Stir and cook a couple more minutes until the spinach has wilted.
Serve this Chickpeas Sweet Potato Curry alongside steamed rice or quinoa. Serve with chopped cilantro (fresh coriander) and lime wedges.