Easy One Pot Chickpea Sweet potato Spinach Curry with Indian Spices. Use spices of choice, pumpkin or other squash and other beans. throw everything in the pot and let it cook. Vegan gluten-free soy-free Recipe. To double the recipe, double everything except water. Add 1.5 times and add more if needed.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 2
  • Category: stew
  • Cuisine: fusion

Ingredients

  • 1 tsp oil
  • 1/2 to 3/4 tsp cumin seeds
  • 1/2 a red onion (chopped, or 3/4 cup chopped onion)
  • 3 cloves of garlic chopped
  • 1/2 inch ginger chopped
  • 1 tsp coriander powder
  • 1/2 tsp garam masala (or use curry powder or other spice blend of choice like berbere or cajun)
  • 1/2 tsp turmeric
  • 1/4 tsp cinnamon
  • 1/4 tsp black pepper
  • 1/4 to 1/2 tsp cayenne/red chili powder
  • 2 tomatoes chopped
  • 15 oz can chickpeas drained (or use 1.5 cups cooked)
  • 1 to 1.5 cup chopped peeled sweet potato (or pumpkin)
  • 2 cups water
  • 3/4 tsp or more salt
  • 1.5 to 2 cups chopped or baby spinach (or 1 cup frozen thawed)
  • 1 tsp lemon juice

Method

  1. Heat oil in a skillet over medium heat. add cumin seeds and cook until they change color and get fragrant. Let them cook until really toasty.
  2. Add onions, garlic and ginger and cook until translucent. If using garlic ginger paste, add with the tomatoes.
  3. Add the spices and mix in. Cook for 30 seconds. Add tomatoes and a splash of water, mix, cover and cook until tomatoes get saucy. Mash the larger pieces. 4 to 5 minutes.
  4. Add chickpeas, sweet potatoes, water and salt. Mix, cover and cook for 15 minutes.
  5. Add in the spinach, lemon juice, mix in, reduce heat to low-medium and continue to simmer for 5 to 10 minutes or until desired consistency. Taste and adjust salt and spice. Garnish with paprika and cilantro and serve as is, with rice/quinoa or Garlic flatbread.
  6. Variations: Add a cup of coconut milk for creamier curry at step 4 instead of all water.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.