Sweet Potato and Garbanzo Bean Curry
A hearty sweet potato and garbanzo bean curry with spinach, served over fluffy rice. Comforting, vegetarian, and gluten free, perfect for a family meal.
Curry has always been a favorite in my household because it brings warmth and comfort to the table. Sweet potatoes and garbanzo beans are a wonderful pairing, both hearty and nutritious, and together they create a dish that feels both filling and wholesome. When I first made this curry, I wanted something that was easy enough for a weeknight but satisfying enough that nobody would miss having meat on the plate.
The reaction from my family was better than I expected. The sweet potato gave the dish a natural sweetness, the garbanzo beans added protein, and the spinach balanced everything with freshness. Served over rice, it became one of those meals where everyone stayed at the table a little longer, enjoying every bite. My wife mentioned it reminded her of a comforting stew, but with brighter flavors.
I also like that this curry is naturally vegetarian and gluten free, which makes it a great choice for when friends visit. It is simple to prepare but tastes like it has been simmering all afternoon. It is also a dish that reheats well, so I make a large batch and enjoy leftovers the next day. This recipe has quickly become a staple in our home, and I believe it will be in yours too.
Questions You May Have About This Recipe
Can I use canned sweet potatoes instead of fresh?
Fresh works best, but canned can be used if drained well.
What type of rice should I serve with this?
Basmati rice is ideal, but any fluffy white rice works.
Can I make this curry ahead of time?
Yes, it tastes even better the next day as the flavors develop.
How spicy is this curry?
It is mild, but you can increase the spice with more chili if desired.
Can I freeze leftovers?
Yes, portion it into containers and freeze for up to two months.
What You Need to Make Sweet Potato and Garbanzo Bean Curry
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon paprika
2 medium sweet potatoes, peeled and diced
1 can garbanzo beans, drained and rinsed
1 can diced tomatoes
1 1/2 cups vegetable broth
3 cups fresh spinach
Salt and black pepper to taste
Cooked rice for serving
Yogurt or sour cream for topping (optional)
How to Make Sweet Potato and Garbanzo Bean Curry
Heat oil in a large pan and sauté onion until soft.
Add garlic, ginger, curry powder, cumin, and paprika. Stir for one minute.
Add diced sweet potatoes, garbanzo beans, tomatoes, and vegetable broth. Bring to a boil.
Lower heat and simmer for 20 to 25 minutes until sweet potatoes are tender.
Stir in spinach until wilted. Season with salt and pepper.
Serve over fluffy rice with a dollop of yogurt if desired.
Tips
Add coconut milk for a creamier curry.
Stir in red pepper flakes if you prefer more heat.
Serve with naan bread for a complete meal.
Use frozen spinach if fresh is not available.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This was hearty and full of flavor. Even my husband who usually wants meat loved it.” Linda F.
⭐️⭐️⭐️⭐️ “I added coconut milk and it was delicious. Very easy to make.” Carol M.
⭐️⭐️⭐️⭐️⭐️ “So comforting and healthy. The leftovers were even better the next day.” Robert H.
⭐️⭐️⭐️⭐️ “I used kale instead of spinach and it worked well. A new go to recipe.” Susan W.
⭐️⭐️⭐️⭐️⭐️ “This recipe is now part of our regular rotation. Simple and tasty.” Janet R.
Printable Recipe
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Sweet Potato and Garbanzo Bean Curry
A hearty sweet potato and garbanzo bean curry with spinach, served over fluffy rice. Comforting, vegetarian, and gluten free, perfect for a family meal.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 medium sweet potatoes, peeled and diced
- 1 can garbanzo beans, drained and rinsed
- 1 can diced tomatoes
- 1 1/2 cups vegetable broth
- 3 cups fresh spinach
- Salt and black pepper to taste
- Cooked rice for serving
- Yogurt or sour cream for topping (optional)
Instructions
- Heat oil in a large pan and sauté onion until soft.
- Add garlic, ginger, curry powder, cumin, and paprika. Stir for one minute.
- Add diced sweet potatoes, garbanzo beans, tomatoes, and vegetable broth. Bring to a boil.
- Lower heat and simmer for 20 to 25 minutes until sweet potatoes are tender.
- Stir in spinach until wilted. Season with salt and pepper.
- Serve over fluffy rice with a dollop of yogurt if desired.
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