HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Potato Chickpea Curry
Sweet Potato Chickpea Curry

Sweet Potato Chickpea Curry

with Baby Spinach over Basmati Rice

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If there is a recipe of ours that most embodies the word nourishing, this might be it. At its center are vitamin-A-rich sweet potatoes and spinach, along with protein-packing chickpeas. But there’s also something positively soul-warming about its coconut milk sauce infused with garam masala’s warm, spicy overtones. You’ll know it’s special as it simmers on the stove, releasing incredible aromatics throughout your kitchen.

Allergens:Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 box


1 unit

Sweet Potato

5 ounce


¾ cup

Coconut Milk

(ContainsTree Nuts)

½ cup

Basmati Rice

2 teaspoon

Garam Masala

2 clove


1 thumb


1 unit


1 ounce


1 unit

Veggie Stock Concentrate

Not included in your delivery

1 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3096 kJ
Calories740 kcal
Fat21 g
Saturated Fat7 g
Carbohydrate105 g
Sugar5 g
Dietary Fiber20 g
Protein27 g
Cholesterol0 mg
Sodium520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Large Pot
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Bring ¾ cup water and a pinch of salt to a boil in a small pot. Peel ginger, then mince until you have 1 TBSP. Mince or grate garlic. Cut sweet potato into ½-inch cubes. Drain and rinse chickpeas. Cut lime in half.


Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.


Heat a drizzle of olive oil in a large pot over medium-high heat. Add sweet potato, garlic, and ginger. Season with salt and pepper. Cook until garlic is fragrant, 2-3 minutes.


Add garam masala to pot and stir until fragrant, about 30 seconds. Stir in ¾ cup coconut milk (we sent more), stock concentrate, and ½ cup water. Bring to a simmer, then cover and reduce heat to medium-low. Cook until sweet potato is just tender, 7-9 minutes.


Stir chickpeas and spinach into pot. Continue simmering until chickpeas are warmed through and spinach is wilted, 2-3 minutes. Squeeze in the juice from half the lime. Season with salt and pepper.


Divide rice between plates and top with curry. Garnish with pepitas and serve with lime wedges on the side for squeezing over.