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Introduction
The fusion of sweet potatoes and curry spices has roots in both Indian and African cuisines, where these ingredients have been dietary staples for centuries. While traditional curry dishes often feature sweet potatoes as part of a stew, this modern interpretation transforms them into edible vessels for a protein-rich filling. This dish gained popularity during the plant-based food movement of the 2010s, offering a creative way to enjoy meatless meals without sacrificing flavor or nutrition. It's particularly celebrated in autumn when sweet potatoes are at their peak, though the year-round availability of ingredients makes it a beloved option in any season.
Ingredients
• 4 medium sweet potatoes, washed and halved lengthwise
• 2 15-ounce cans chickpeas, drained and rinsed
• 6 cups fresh baby spinach, loosely packed
• 3 tablespoons olive oil, divided
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 14-ounce can coconut milk, full-fat
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon sea salt, plus more to taste
• 1/2 teaspoon black pepper, freshly ground
Step 1:
Preheat oven to 400°F (200°C). Line a large baking sheet with foil or parchment paper.
Step 2:
Rub sweet potato halves with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on prepared baking sheet and roast for 30-35 minutes until tender when pierced with a fork.
Step 3:
While potatoes roast, heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and cook for 5-7 minutes until softened.
Step 4:
Add minced garlic and all dry spices (curry powder, cumin, coriander, turmeric, cayenne if using). Cook for 1 minute until fragrant.
Step 5:
Add drained chickpeas and coconut milk. Simmer for 10-12 minutes until sauce thickens slightly.
Step 6:
Stir in spinach and cook until wilted, about 2-3 minutes. Add lemon juice, salt, and pepper to taste.
Step 7:
Once potatoes are done, flip them over and slightly mash the inside with a fork. Top each half generously with the chickpea curry mixture.
Q: Can I make this ahead of time?
A: Yes, prepare components separately and assemble just before serving. Reheat sweet potatoes in oven and curry mixture on stovetop.
Q: How can I make it less spicy?
A: Reduce curry powder to 1 tablespoon and omit cayenne pepper. Use mild curry powder variety.
Q: Can I freeze this dish?
A: Sweet potatoes and curry mixture can be frozen separately for up to 3 months. Fresh spinach should be added after reheating.
• Sweet potatoes should be similar in size for even cooking.
• Regular spinach can be substituted for baby spinach, but will need to be roughly chopped.
• Light coconut milk can be used but will result in a thinner sauce.
• For a gluten-free option, ensure curry powder is certified gluten-free.
• Butternut squash can be substituted for sweet potatoes.
• Recipe is naturally vegan and dairy-free.
• Chickpeas can be substituted with white beans or lentils.
Serve hot, with extra curry sauce spooned over the top. Garnish with fresh herbs if desired.
Store sweet potatoes and curry mixture separately in airtight containers in the refrigerator for up to 4 days. Reheat in microwave or oven until hot.
Start roasting sweet potatoes first, then prepare curry mixture while they cook. Time the spinach addition last to maintain its fresh color.
- Don't overcrowd the baking sheet to ensure sweet potatoes roast rather than steam
- Toast spices until fragrant but don't burn them
- Pat chickpeas dry before adding to prevent sauce from becoming watery
For extra protein, add crispy tofu cubes. For less spice, reduce curry powder and omit cayenne. For a lower-fat version, use light coconut milk.
Serve with coconut water, mango lassi, or crisp white wine. Pairs well with cucumber raita or simple green salad.
Best in fall and winter, but enjoyable year-round
Contains tree nuts (coconut). May contain gluten depending on curry powder source. Free from dairy, eggs, soy, peanuts, fish, and shellfish.
