A creamy plant-based curry with protein-packed lentils and chickpeas and nutrient-rich sweet potatoes and spinach. This Chickpea, Sweet Potato and Lentil Curry is full of flavor and comes together quickly.

A creamy plant-based curry with protein-packed lentils and chickpeas and nutrient-rich sweet potatoes and spinach. This Chickpea, Sweet Potato and Lentil Curry is full of flavor and comes together quickly.

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I was always very hesitant to try curry. For some reason, I was always under the impression that I wouldn’t like the flavor of curry. But boy was I wrong. It’s certainly a unique taste, but that’s what’s so great about it! If you’ve never tried curry, you should definitely make this. If you’ve tried curry and didn’t like it, you should still give this recipe a try. There’s so many different kinds of curry dishes and different flavor pairings. Everyone in my family loves this dish, so I’m sure you will to!

The best part of this recipe, besides the fact that it tastes amazing, is that it packs in so many nutrient-rich foods like sweet potato, spinach, tomatoes, turmeric and ginger, as well as protein-packed ingredients like chickpeas and lentils. All of these ingredients mingle together in a creamy broth that’s spiced with the star of the show: curry powder.

If you’re in need of weeknight dinner recipes, this is for you. It’s vegan, gluten free, and really easy to throw together, coming together in less than 45 minutes. Just dump everything into a pot and let it simmer. After about 30 minutes you’ll have an incredibly flavorful, hearty, comforting and nutrient-rich meal on the table that everyone will love (even my picky little sister loves this curry!).

This dish is a great meal prep option because it gets thicker as it sits in the fridge. I typically pack it for lunch with a side of rice and then mix it all together for a hearty, healthy and comforting meal.

Ingredients To Make Chickpea, Sweet Potato and Lentil Curry

  • Yellow Onion
  • Fresh Ginger
  • Sweet Potatoes
  • Red Lentils
  • Canned Fire Roasted Tomatoes
  • Vegetable Broth
  • Coconut Milk – from a can.
  • Coconut Aminos – you can substitute tamari or soy sauce. I like coconut aminos because they are healthier alternative.
  • Chickpeas – also known as garbanzo beans. I use canned chickpeas. If you buy dry garbanzo beans, make sure to cook them first.
  • Spinach – you can substitute for kale. Sometimes I like to use defrosted frozen spinach or kale too.
  • Lemon – to add a tangy element.
  • Spices – curry powder, turmeric, salt and black pepper.

How To Make Chickpea, Sweet Potato and Lentil Curry

  1. Sauté olive oil, yellow onion and ginger in a large Dutch oven or pot over medium heat.
  2. Stir in the spices: curry powder, turmeric, salt and black pepper.
  3. Add in the vegetables: sweet potatoes, red lentils, fire roasted tomatoes, vegetable broth, coconut milk and coconut aminos. Stir to combine, cover, and bring to a boil.
  4. Let simmer for about 25 minutes, or until the sweet potatoes are tender. Remove from heat and stir in the chickpeas, spinach and lemon juice.
  5. Serve! Garnish with non-dairy yogurt or coconut milk and serve with your favorite rice, pita bread, naan, or enjoy on its own. Enjoy!

Serving Suggestions

  • Over rice – I love to serve this curry over rice for a more substantial meal. It’s the traditional way, after all. Any rice will work, but we typically like this one with white rice.
  • With pita bread / naan – this combination will have you drooling! Pita bread / naan with curry is a must.
  • Dollop of non-dairy yogurt – to add some extra creaminess.
  • Drizzle of coconut milk – to add an extra wow factor to the presentation.

More Wholesome Dinner Recipes

 

3.80 from 10 ratings

Chickpea, Sweet Potato and Lentil Curry

Yield: 6 servings
Prep: 25 minutes
Cook: 30 minutes
Total: 55 minutes
Author: Megan
A creamy plant-based curry with protein-packed lentils and chickpeas and nutrient-rich sweet potatoes and spinach. This Chickpea, Sweet Potato and Lentil Curry is full of flavor and comes together quickly.
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Ingredients
 

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 inch fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 sweet potatoes, peeled and chopped
  • 1 cup red lentils, rinsed and drained
  • 1 15oz can fire roasted tomatoes
  • 4 cups vegetable broth
  • 1 15oz can coconut milk
  • 2 tablespoons coconut aminos
  • 1 15oz can chickpeas, rinsed and drained
  • 3-4 cups fresh spinach, or kale (or 12 oz defrosted frozen spinach or kale)
  • ½ lemon, juiced
  • rice, to serve
  • warm pita bread, to serve
  • non-dairy yogurt or coconut milk, for garnish

Instructions
 

  • Heat olive oil in a dutch oven or large pot over medium heat. Add the onion and ginger. Sauté for 5-7 minutes, until the onions are translucent.
  • Add in the curry powder, turmeric, salt and black pepper and cook for about 1 minute.
  • Add in the sweet potatoes, red lentils, fire roasted tomatoes, vegetable broth, coconut milk and coconut aminos. Stir to combine, cover, and bring to a boil.
  • Once boiling, uncover and let it simmer for about 25 minutes, or until the sweet potatoes are tender. Stir occasionally.
  • Remove from heat and stir in the chickpeas, spinach and lemon juice.
  • Garnish with non-dairy yogurt or coconut milk and serve with your favorite rice, pita bread, naan, or enjoy on it's own. Enjoy!

Equipment

Dutch Oven

Video

Serving: 1bowl, Calories: 245kcal, Carbohydrates: 40g, Protein: 10g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 1185mg, Potassium: 698mg, Fiber: 13g, Sugar: 6g, Vitamin A: 12461IU, Vitamin C: 9mg, Calcium: 70mg, Iron: 4mg
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