Community recipe
Coconut Chickpea Curry with Sweet Potato and Lime
A cozy, weeknight-friendly curry of tender sweet potato and chickpeas in a gently spiced coconut sauce, finished with fresh lime and wilted spinach. Serve it over fluffy rice for a hearty, colorful dinner with just enough brightness to keep every bite lively.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- easy
Get ready
Ingredients
- 1 cup long-grain white rice
- 1.5 cup waters
- 0.25 tsp fine salt
- 1 yellow onion, peeled and finely chopped
- 3 garlic cloves, peeled and minced
- 1 tbsp fresh ginger, peeled and minced
- 1 sweet potato, peeled and cut into ½-inch cubes
- 1 tbsp neutral oil
- 2 tbsp curry powders
- 1 tsp ground cumin
- 0.5 tsp fine salt
- 0.25 tsp ground black pepper
- 1 tbsp tomato paste
- 1.5 cup vegetable broths
- 1 chickpea, drained and rinsed
- 1 coconut milk, well shaken
- 4 oz baby spinaches, rinsed and dried
- 1 lime, halved
Make it
Instructions
- 01
Rinse and cook the rice
Set a medium saucepan, fine-mesh strainer, and lid on the counter. Rinse 1 cup (185 g) long-grain white rice under cool running water until the water runs mostly clear. Transfer it to the saucepan with 1½ cups (355 ml) water and ¼ tsp fine salt. Bring to a boil over medium-high heat, cover, reduce the heat to low, and cook for 15 minutes, until the water is absorbed and the grains are tender. Remove from the heat and leave covered while you make the curry. | Why: Rinsing removes excess surface starch for fluffier, separate grains.
- 02
Build the aromatic curry base
While the rice cooks, peel and finely chop 1 medium yellow onion; peel and mince 3 garlic cloves and 1 tbsp fresh ginger. Peel 1 large sweet potato and cut it into ½-inch cubes. Set a large, heavy pot over medium heat and warm 1 tbsp neutral oil for about 30 seconds. Add the chopped onion and cook for 4–5 minutes, stirring, until softened and translucent. Stir in the garlic, ginger, 2 tbsp curry powder, 1 tsp ground cumin, ½ tsp fine salt, and ¼ tsp ground black pepper; cook for 30 seconds, just until fragrant. Mix in 1 tbsp tomato paste and the sweet potato cubes, stirring to coat. | Why: Softening the onion and briefly blooming the spices deepens the curry's flavor.
- 03
Simmer until the sweet potato is tender
Pour in 1½ cups (355 ml) vegetable broth, then stir in 1 can (15 oz/425 g) chickpeas, drained and rinsed, and 1 can (13.5 oz/400 ml) coconut milk. Scrape the bottom of the pot to loosen any browned bits and bring the mixture to a gentle simmer over medium-high heat. Reduce the heat to medium-low, cover partially, and simmer for 15–18 minutes, stirring every few minutes, until the sweet potato is easily pierced with a fork but still holds its shape and the sauce is creamy. If the sauce thickens too much before the potato is tender, lower the heat and add a small splash of water. | Why: A gentle simmer cooks the potato evenly while letting the spices flavor the creamy sauce.
- 04
Wilt the spinach and finish with lime
Rinse 4 oz (115 g) baby spinach and shake or pat it dry. Stir it into the hot curry in handfuls for 1–2 minutes, until wilted but still green. Halve 1 lime and squeeze in its juice; taste and adjust the seasoning with a pinch more salt or pepper if needed. Remove the pot from the heat and let the curry stand for 2 minutes. Fluff the rice with a fork, spoon it into shallow bowls, and ladle the curry alongside or over it. Serve hot. | Why: Fresh lime brightens the rich sauce, and adding the greens at the end keeps them vibrant.
