Creamy Coconut Chickpea Skillet (Printable version)

A fragrant curry with sweet potatoes, chickpeas, spinach, and creamy coconut sauce in one skillet.

# What you need:

→ Vegetables

01 - 1 large sweet potato, peeled and cut into 1/2-inch cubes
02 - 1 medium yellow onion, finely chopped
03 - 3 cups fresh spinach, roughly chopped
04 - 3 cloves garlic, minced
05 - 1 inch piece fresh ginger, grated

→ Legumes

06 - 1 can (15 oz) chickpeas, drained and rinsed

→ Liquids

07 - 1 can (13.5 oz) full-fat coconut milk
08 - 1/2 cup vegetable broth or water
09 - 1 tablespoon fresh lime juice

→ Spices and Seasonings

10 - 2 tablespoons mild curry powder
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon turmeric
13 - 1/4 teaspoon cayenne pepper, optional
14 - Salt and black pepper to taste

→ Oils

15 - 1 tablespoon coconut oil or vegetable oil

→ Garnishes

16 - Fresh cilantro leaves, optional
17 - Lime wedges, optional

# Steps to follow:

01 - Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until soft and translucent.
02 - Stir in the garlic and ginger, cooking for 1 minute until fragrant.
03 - Add the sweet potato cubes, curry powder, cumin, turmeric, cayenne if using, salt, and pepper. Stir to coat the vegetables in the spices.
04 - Pour in the coconut milk and vegetable broth. Mix well and bring to a gentle simmer. Cover and cook for 12 to 15 minutes, stirring occasionally, until the sweet potatoes are tender.
05 - Add the chickpeas and cook for another 5 minutes to heat through.
06 - Stir in the chopped spinach and cook for 2 to 3 minutes, until wilted. Remove from heat and add lime juice. Adjust seasoning as needed.
07 - Serve hot, garnished with fresh cilantro and lime wedges if desired. Enjoy with rice or naan.

# Expert tips:

01 -
  • One skillet means one cleanup, leaving you more time to actually enjoy your meal instead of standing at the sink.
  • The natural sweetness of the sweet potato balances the spices so perfectly that even people skeptical of curry suddenly understand the appeal.
  • It's genuinely filling without feeling heavy, the kind of dinner that satisfies and doesn't leave you restless an hour later.
02 -
  • Don't skip the toasting of the spices in oil; it's the difference between a dish that tastes like individual ingredients and one that tastes intentional and unified.
  • Add the spinach at the very end—if you stir it in too early, it breaks down into threads that disappear into the sauce rather than staying visible and fresh.
03 -
  • Taste the curry before adding the lime juice and season to your preference—some people find they need less salt if they're using salted vegetable broth, so start conservative.
  • If your sweet potato is taking forever to cook, cut the pieces smaller next time; consistency in size means even cooking and no surprises.
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