1. Home
  2. Recipes
  3. Coconut Veggie Curry

Coconut Veggie Curry

Featured in Tasty Vegetarian Meals Made Simple.

Golden onions are cooked with cumin in coconut oil to get the flavor started. Garlic, ginger, and fragrant spices follow, creating the perfect setup for sweet potatoes and chickpeas to cook in tangy tomatoes. Light coconut milk keeps it creamy without being heavy, and fresh spinach rounds it out with a touch of green. The sweetness from the potatoes balances everything in this wholesome, plant-based dish.
Pin it Share it Send it Print it Jump To Recipe
Emily Watson
Updated on Sun, 13 Apr 2025 11:06:55 GMT
Coconut Veggie Curry Pin it
Coconut Veggie Curry | thefamilycooks.com
I've been cooking vegan food for years and absolutely love what Angela Liddon brings to the table. Let me tell you about my go-to meal from her book "Oh She Glows Every Day" - the Coconut Curry with Sweet Potato, Chickpea and Spinach. It's got everything you want in a meal - warmth, bright colors, and amazing taste. If you're moving toward plant-based eating, Angela Liddon's Oh She Glows blog is such a game-changer. Her food isn't just tasty - it's super easy to make too, which works for kitchen newbies and pros alike. This particular curry really shows off what she does best. The sweet potatoes bring natural sweetness, chickpeas pack protein, and spinach adds nutrition, all swimming in creamy coconut sauce. This isn't just dinner - it's a whole mood. Your first taste wraps you in flavors that feel like both a hug and an adventure. I love how the colors pop too - orange potatoes, bright green spinach, and that creamy white coconut sauce. It looks as good as it tastes!

Dish Breakdown

You won't believe how simple yet incredible this Coconut Curry with Sweet Potato, Chickpea and Spinach can be. It uses everyday items and comes together quickly, making it perfect for busy weeknights or when you want to impress friends. Here's why you'll fall in love with it:
  • Plant-Powered Goodness: There's zero animal products here, perfect if you're skipping dairy and meat.
  • Simple Shopping List: You probably have most ingredients already - sweet potatoes, chickpeas, spinach, coconut milk, and basic spices from your cabinet.
  • Mind-Blowing Taste: The mix of sweet potatoes, chickpeas and spinach with coconut milk creates something unbelievably rich and satisfying.
  • Cleanup's a Snap: Everything cooks in one pot, so you won't face a sink full of dishes afterward.

What You'll Need

  • Virgin Coconut Oil: 4 teaspoons (20ml) - or just use water if you're avoiding oils
  • Whole Cumin Seeds: 1 tablespoon (15ml)
  • Medium Onion: 1 chopped finely (roughly 2 cups/500 ml)
  • Fresh Garlic: 3 big cloves, minced up
  • Fresh Ginger: 4 teaspoons (20ml) freshly grated
  • Flavor Boosters:
    • Ground turmeric - 1 teaspoon (5ml)
    • Ground coriander - 1 teaspoon (5ml)
    • Red pepper flakes - 1/4 teaspoon, or however spicy you want it
  • Orange Goodness: 1 medium/large sweet potato, skin removed & cubed into small pieces (roughly 3 cups/750ml)
  • Protein Punch: 1 can chickpeas (14-ounce/398ml), rinsed, or 1 1/2 cups (375ml) if you cooked your own
  • Tomato Base: 1 can diced tomatoes (14-ounce/398ml) with all the juice
  • Creamy Element: 1 can light coconut milk (14-ounce/400ml)
  • Green Power: 1 package baby spinach (5-ounce/142g)
  • Seasoning: Fresh ground black pepper

Making Your Curry

Getting Started
First, warm up your coconut oil (or water) in a big saucepan over medium heat. Toss in those cumin seeds when it's hot and let them dance around for about a minute until they smell amazing and darken slightly. Watch them closely so they don't burn.
Throw in your chopped onion next and cook it for 3-5 minutes until it's soft and see-through. Add a tiny bit of salt to help it cook evenly.
Building Flavors
After your onion looks good, mix in the minced garlic and grated ginger. Let everything cook together for another minute, stirring often so nothing sticks.
Time for the magic! Add turmeric, coriander, and red pepper flakes. Let these spices cook for about a minute to blend with everything else in the pan.
Now drop in your sweet potato cubes, chickpeas, and canned tomatoes with their juice. Pour the coconut milk over everything and mix it all up.
Main Cooking Time
Put a lid on your pan and let everything simmer on medium heat for 20-30 minutes, until you can easily stick a fork in the sweet potatoes. If you want thicker sauce, mash about a third of everything with a potato masher after the first 20 minutes.
Finishing Up
Mix in all that fresh spinach and keep cooking just until it wilts into the curry. Taste and add salt and fresh ground black pepper as needed.

Pairing Ideas

Pour this tasty curry over your favorite grain - try basmati rice, quinoa, millet, or sorghum. Top with fresh cilantro, some plain coconut flakes, and put lime wedges on the side for squeezing. Trust me, that fresh lime juice really wakes up all the flavors!

Keeping Leftovers

You can keep any extra curry in a sealed container in your fridge for 4-5 days. It also freezes great for up to a month. This makes it perfect for meal prep or when you need dinner in a hurry on busy nights.

Cook's Tips

If you like a mix of spicy and sweet flavors, try adding a spoonful of coconut sugar near the end of cooking. You don't have to do this step, but it's worth trying if you enjoy curries with a hint of sweetness.

Enjoy This Vibrant One-Pot Wonder

Bottom line, this Coconut Curry with Sweet Potato, Chickpea and Spinach proves plant-based cooking can be incredible. Let's recap what makes it so fantastic:
  • Super Simple Cooking: Everything goes in one pot, so the prep work and cleanup are totally painless.
  • Flavor Explosion: The mix of sweet potatoes, chickpeas, spinach and coconut creates an amazingly rich sauce.
  • Packed With Nutrients: You'll get tons of vitamins and minerals from the sweet potatoes, spinach, and chickpeas.
  • Looks and Tastes Amazing: It's both soothing and colorful, perfect for any meal you want to make special.

Coconut Veggie Curry

Creamy coconut milk is the base for a mix of sweet potatoes, chickpeas, and spinach. Add spices like turmeric and coriander for an irresistible dinner full of amazing flavors and nutrients.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes

Category: Vegetarian

Difficulty: Easy

Cuisine: Indian-inspired

Yield: 4 Servings (4 servings)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 4 teaspoons (20ml) of virgin coconut oil, or water if you prefer.
02 1 tablespoon (15ml) cumin seeds.
03 1 medium onion, finely chopped (around 2 cups/500ml).
04 3 big garlic cloves, minced.
05 4 teaspoons (20ml) freshly grated ginger.
06 1 teaspoon (5ml) ground turmeric powder.
07 1 teaspoon (5ml) ground coriander seeds.
08 A pinch of red pepper flakes, or more if you like heat.
09 1 medium-large sweet potato, peeled and diced into 1/4- to 1/2-inch pieces (about 3 cups/750ml).
10 1 can (14-ounce/398ml) chickpeas, drained and rinsed, or 1 1/2 cups (375ml) of cooked chickpeas.
11 1 can (14-ounce/398ml) diced tomatoes, including the juices.
12 1 can (14-ounce/400ml) of light coconut milk.
13 One 5-ounce (142g) package of fresh baby spinach.
14 Freshly cracked black pepper, as much as you like.

Instructions

Step 01

Heat up your pan on medium and add coconut oil (or water). Toss in the cumin seeds, letting them pop for a few seconds. Stir in your chopped onion and cook gently until they're soft, but not browned.

Step 02

Add minced garlic and grated ginger, stirring for about a minute so they smell amazing. Sprinkle in turmeric, ground coriander, and the red pepper flakes. Mix everything up well.

Step 03

Add the diced sweet potatoes, chickpeas, and canned tomatoes along with their juices. Give it a stir, cover, and let it simmer on medium heat for 20–30 minutes until the sweet potato cubes are tender when poked with a fork.

Step 04

For a thicker sauce, mash about one-third of the mixture right in the pot using a potato masher.

Step 05

Pour in the coconut milk and stir until it blends through. Toss in the baby spinach and cook just until the greens are wilted and tender.

Step 06

Taste and sprinkle in some salt and black pepper as needed. Plate it over your choice of cooked basmati rice, quinoa, millet, or sorghum. Top it off with chopped cilantro, a handful of shredded coconut flakes, and a squeeze of lime juice if you'd like.

Notes

  1. Adding a pinch of coconut sugar at the end can tone down the spiciness and add just a hint of sweetness.
  2. A squeeze of fresh lime adds zip and balances the spice perfectly right before serving.
  3. Keep leftovers in a sealed container in the fridge for 4–5 days, or freeze for up to a month.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 300
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~