Sweet Potato Chickpea Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant curry of sweet potatoes, chickpeas, and spinach simmered in coconut milk with Indian spices. It's hearty, flavorful, and naturally vegetarian—perfect served over rice for dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 medium onion (diced)
- 1 stalk celery (diced)
- 3 cloves garlic (minced)
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 teaspoon cumin
- 3 cups cubed sweet potato
- 1 28 oz. can diced tomato with juices
- 1 19 oz. can chickpeas (rinsed and drained)
- 1 19 oz. can coconut milk
- 3 cups baby spinach
- Cooked rice and flatbread for serving (optional)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 1369mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1610mg
- Calcium
- 257mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1369MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.