Craving comfort? This gluten-free sweet potato and chickpea curry brings warmth and flavor to your table. With a hint of spice and creamy coconut milk, it's a delightful dish you won’t want to miss (or sweat over).

Gluten-Free Sweet Potato and Chickpea Curry

Claire Bennett

Craving comfort? This gluten-free sweet potato and chickpea curry brings warmth and flavor to your table. With a hint of spice and creamy coconut milk, it's a delightful dish you won’t want to miss (or sweat over).

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Comfort Food Classics (Made Gluten-Free)

Servings 4 servings

Ingredients

  

• 1 tbsp coconut oil melted
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1 tbsp curry powder
• 1 tbsp ground cumin
• 1 tbsp maple syrup optional, for sweetness
• 1 can coconut milk 13.5 oz, canned (full-fat for creaminess)
• 1 cup vegetable broth
• 1 large sweet potato peeled and cubed
• 1 can chickpeas 15 oz, drained and rinsed
• 1 cup spinach fresh, added before serving
• 1 tbsp lime juice for brightness
• to taste salt and pepper

Instructions

 

• In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
• Add garlic, ginger, curry powder, and ground cumin. Cook for an additional minute until fragrant.
• Pour in the coconut milk and vegetable broth, stirring to combine. Add the cubed sweet potatoes and chickpeas. Bring to a boil, then reduce heat to simmer.
• Cover and simmer for 20 minutes, or until sweet potatoes are fork-tender. Stir occasionally to ensure nothing sticks to the bottom.
• Once the sweet potatoes are tender, stir in the fresh spinach and lime juice. Cook for another 2-3 minutes until wilted.
• Season with salt and pepper to taste. Serve warm, perhaps with some gluten-free rice or flatbread on the side.

Notes

Substitutions & Variations:

• Dairy-Free: Use coconut milk instead of dairy cream.
• Lower Sugar: Reduce maple syrup to 1 tbsp for a less sweet curry.
• Add Spinach: Stir in 2 cups of fresh spinach just before serving for an extra boost of veggies.

Claire's Gluten-Free Baking Notes:

This dish is perfect for meal prep; it stores in the fridge for up to 4 days and freezes well too. For a certified gluten-free option, ensure your chickpeas and coconut milk are labeled GF. Use Thai Kitchen coconut milk for richness. Remember, gluten-free flours can behave differently, but no flour is needed here—just good ol’ veggies!

Tips:

Cook until sweet potatoes are fork-tender for the best texture. Stir often to prevent sticking; coconut milk can be tricky that way. Taste and adjust seasoning as needed before serving for that flavor punch!

Keyword chickpeas, curry, Gluten-Free, sweet potatoes, vegan

Nutrition Facts

• Calories: about 350 kcal per serving

Step-by-Step Instructions

1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.

   

2. Add garlic, ginger, curry powder, and ground cumin. Cook for an additional minute until fragrant.

   

3. Pour in the coconut milk and vegetable broth, stirring to combine. Add the cubed sweet potatoes and chickpeas. Bring to a boil, then reduce heat to simmer.

   

4. Cover and simmer for 20 minutes, or until sweet potatoes are fork-tender. Stir occasionally to ensure nothing sticks to the bottom.

5. Once the sweet potatoes are tender, stir in the fresh spinach and lime juice. Cook for another 2-3 minutes until wilted.

6. Season with salt and pepper to taste. Serve warm, perhaps with some gluten-free rice or flatbread on the side.

Tags: gluten-free, curry, chickpeas, sweet potatoes, vegan