Pin It Savor the vibrant and comforting flavors of this Creamy Coconut Curry Chickpea Skillet. This Indian-inspired, one-pan vegan dish brings together the natural sweetness of potatoes and protein-packed chickpeas in a luscious coconut sauce, creating a fragrant meal that is perfect for any weeknight dinner.
Pin It Whether you are a seasoned plant-based eater or just looking to incorporate more vegetables into your diet, this skillet is sure to become a staple. The aromatic blend of turmeric, cumin, and mild curry powder ensures every bite is deeply satisfying.
Ingredients
- Vegetables: 1 large sweet potato (peeled and cut into 1/2-inch cubes), 1 medium yellow onion (finely chopped), 3 cups fresh spinach (roughly chopped), 3 cloves garlic (minced), 1-inch piece fresh ginger (grated).
- Legumes: 1 can (15 oz / 425 g) chickpeas, drained and rinsed.
- Liquids: 1 can (13.5 oz / 400 ml) full-fat coconut milk, 1/2 cup (120 ml) vegetable broth or water, 1 tablespoon fresh lime juice.
- Spices & Seasonings: 2 tablespoons mild curry powder, 1 teaspoon ground cumin, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne pepper (optional, for heat), salt and black pepper to taste.
- Oils: 1 tablespoon coconut oil or vegetable oil.
- Garnishes: Fresh cilantro leaves, lime wedges.
Instructions
- Step 1
- Heat the coconut oil in a large skillet over medium heat.
- Step 2
- Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
- Step 3
- Stir in the garlic and ginger, cooking for 1 minute until fragrant.
- Step 4
- Add the sweet potato cubes, curry powder, cumin, turmeric, cayenne (if using), salt, and pepper. Stir to coat the vegetables in the spices.
- Step 5
- Pour in the coconut milk and vegetable broth. Mix well and bring to a gentle simmer.
- Step 6
- Cover and cook for 12–15 minutes, stirring occasionally, until the sweet potatoes are tender.
- Step 7
- Add the chickpeas and cook for another 5 minutes to heat through.
- Step 8
- Stir in the chopped spinach and cook for 2–3 minutes, until wilted.
- Step 9
- Remove from heat and add lime juice. Adjust seasoning as needed.
- Step 10
- Serve hot, garnished with fresh cilantro and lime wedges if desired. Enjoy with rice or naan.
Zusatztipps für die Zubereitung
To ensure the sweet potatoes cook evenly, try to keep the cubes at a consistent 1/2-inch size. Using full-fat coconut milk is recommended for the most luxurious and creamy sauce texture.
Varianten und Anpassungen
For extra protein, consider adding cubed tofu or tempeh during the simmering stage. If spinach isn't your favorite, you can easily substitute it with kale or Swiss chard, though these may require an extra minute or two to wilt completely.
Serviervorschläge
This curry pairs beautifully with a side of fluffy basmati rice or quinoa. Don't forget to serve it with warm naan bread and extra lime wedges to brighten the flavors just before eating.
Pin It Nutritional Information (per serving): 355 Calories, 19 g Total Fat, 38 g Carbohydrates, 9 g Protein. Enjoy this healthy and delicious plant-based meal!
Your Questions Answered
- → Can I substitute the spinach with other greens?
Yes, kale or Swiss chard are excellent alternatives that hold up well during cooking and complement the flavors.
- → How can I adjust the spice level?
Modify the amount of cayenne pepper or curry powder to achieve your preferred heat and flavor intensity.
- → What can I serve this coconut curry with?
This dish pairs wonderfully with basmati rice, quinoa, or warm naan bread for a complete meal.
- → Is it possible to add extra protein?
Yes, adding cubed tofu or tempeh during cooking enhances the protein content and texture.
- → What allergen should I be mindful of?
Coconut is a tree nut allergen for some; be sure to check personal dietary restrictions before serving.
- → Can I use water instead of vegetable broth?
Yes, water can be used, but vegetable broth adds a deeper flavor to the coconut curry base.