Creamy Coconut Curry Chickpea Skillet (Printable Version)

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

# The Ingredients You'll 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
17 - Lime wedges

# Step-by-Step Instructions:

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

# Additional Tips::

01 -
  • Everything cooks in one pan, which means minimal cleanup and maximum flavor building as you go.
  • The creamy coconut sauce wraps around each ingredient so beautifully that you won't miss meat or dairy at all.
  • It's naturally vegan and gluten-free, but honestly, it tastes indulgent enough that nobody needs to know unless you tell them.
02 -
  • Don't skip drained and rinsing the canned chickpeas—that starchy liquid makes the sauce cloudy and dilutes the flavor, so take the extra thirty seconds.
  • If your sweet potatoes aren't quite tender at the twelve-minute mark, resist the urge to crank up the heat; just give them another few minutes at a gentle simmer so they soften evenly instead of getting mushy on the outside.
03 -
  • Buy pre-riced ginger from the jar if you don't use fresh ginger regularly—it's reliable and saves you from wasting half a knob that turns moldy in the back of your fridge.
  • Taste your curry powder before adding it by stirring a pinch into a little coconut milk so you know how bold or mild your batch is, which helps you nail the seasoning perfectly.
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