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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
Cook Time 30 minutes
Total Time 45 minutes
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