Chickpea & Sweet Potato Coconut Curry (GF + DF)
🌿 Flavor Profile & Experience:
This dish is a vibrant, soul-warming curry that brings together a perfect balance of comfort, spice, and nourishment in every bite. The moment it hits your tongue, you’re greeted with the velvety richness of coconut milk, which carries subtle sweetness and creaminess that soothes and envelops your taste buds.
The roasted sweet potatoes are soft, slightly caramelized, and naturally sweet — melting gently into the curry and contrasting beautifully with the earthy, slightly nutty chickpeas, which hold their shape for a satisfying bite.
Running through the dish is the unmistakable kick of red curry paste — a warm, aromatic blend of lemongrass, garlic, and chili that brings depth and heat without overwhelming the senses. The fresh ginger and garlic add a bright zing that cuts through the creaminess and keeps every spoonful exciting.
Scattered throughout, the wilted spinach adds a pop of green freshness, balancing the rich coconut base with a clean, slightly mineral bite. A final squeeze of lime juice adds just the right citrusy lift to awaken the flavors and keep the dish feeling light, not heavy.
What Makes This Dish So Great:
- 100% Gluten-Free & Dairy-Free: Perfect for those with dietary sensitivities or anyone who loves clean, nourishing food.
- Ready in 30 Minutes: It’s a go-to for busy weeknights when you still want something wholesome and delicious.
- Meal-Prep Friendly: Tastes even better the next day as the spices deepen — ideal for batch cooking.
- Packed with Nutrition: Protein-rich chickpeas, fiber-packed sweet potatoes, and antioxidant-loaded greens in every bowl.
- Visually Stunning: The warm orange curry base with bright green herbs and lime makes it look like a dish straight out of a cozy cafe.
Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minute
Ingredients:1 tbsp coconut oil1 small yellow onion, finely chopped2 garlic cloves, minced1 tbsp fresh ginger, grated1½ tbsp red curry paste (GF/DF)1 medium sweet potato (about 1½ cups), peeled and cubed1 can (15 oz) chickpeas, drained and rinsed1 can (13.5 oz) full-fat coconut milk1 cup vegetable broth (gluten-free)2 cups spinach or kale (loosely packed)Salt & pepper, to tasteJuice of ½ limeFresh cilantro and lime wedges for garnish
🧑🍳 Instructions:Sauté aromatics: Heat coconut oil in a large pan over medium heat. Sauté onion for 3 minutes, then add garlic and ginger. Cook 1 more minute.Build the flavor: Stir in red curry paste and cook for 30 seconds until fragrant.Simmer: Add sweet potatoes, chickpeas, coconut milk, and vegetable broth. Bring to a simmer, cover, and cook 15 minutes or until sweet potatoes are tender.Finish it off: Stir in spinach and cook 2–3 more minutes until wilted. Add lime juice, season to taste with salt and pepper.
Serve & enjoy: Serve hot, topped with fresh cilantro and lime wedges. Pairs well with rice or quinoa (optional, not included in nutrition info).
🍽 Nutrition Info (Per Serving, makes 4):Calories: ~410 kcalCarbs: ~38gProtein: ~11gFat: ~25gFiber: ~9gSugar: ~6gSodium: ~450mg (depending on broth and curry paste)
Note: Nutritional values are estimates based on standard ingredients. Actual values may vary depending on the exact brands and portions used.
