Sweet Potato-Coconut Curry with Chickpeas and Spinach

a bowl of curry full of sweet potatoes, chickpeas, and greens
Prep Time: 
50 minutes prep time
Number of Servings: 


  • 2 medium-size sweet potatoes, cut into 34-inch pieces
  • 2 Tbsp melted coconut oil, divided
  • Salt and freshly ground black pepper
  • 3 garlic cloves, chopped
  • 1 Tbsp peeled and chopped ginger
  • 2 tsp curry powder
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes with their juices
  • 1 cup low-sodium vegetable stock
  • 1 (13.5 oz) can coconut milk
  • 3 cup chopped baby spinach
  • 1 Tbsp lime juice


  1. Preheat oven to 425°.
  2. Toss sweet potatoes with 1 tablespoon of the oil and season with salt and pepper. Place in a roasting pan and roast until tender, approximately 30 minutes.
  3. Meanwhile, heat remaining tablespoon of oil in a large pan set over medium heat. Add garlic, ginger, and curry powder and sauté for one minute. Add drained chickpeas, tomatoes and their juices, and stock. Simmer mixture over medium-low heat for 15 minutes.
  4. Add roasted sweet potatoes, coconut milk, and spinach. Simmer for 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve curry on its own or over brown rice.
Nutrition Info: 
Without rice: 492 Calories, 18 g Protein, 60 g Carbohydrates, 12 g Fiber, 23 g Total fat (16 g sat), 265 mg Sodium, ★★★★★ Vitamin K, Folate, ★★★★ Vitamin A, Phosphorus, B6,  ★★★ Vitamin B1 (thiamine), Iron, ★★ Vitamin C, Magnesium, Potassium, Zinc, Vitamin B2 (riboflavin), B3 (niacin), E, Calcium


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The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.