Creamy Coconut Chickpea Skillet (Print Version)

Fragrant one-pan dish with sweet potatoes, chickpeas, spinach and creamy coconut sauce for cozy dinners.

# What You'll Need:

→ Vegetables

01 - 1 large sweet potato, peeled and cut into 1/2-inch cubes
02 - 1 medium yellow onion, finely chopped
03 - 3 cups fresh spinach, roughly chopped
04 - 3 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated

→ Legumes

06 - 1 can (15 oz) chickpeas, drained and rinsed

→ Liquids

07 - 1 can (13.5 fl oz) full-fat coconut milk
08 - 1/2 cup vegetable broth or water
09 - 1 tablespoon fresh lime juice

→ Spices & Seasonings

10 - 2 tablespoons mild curry powder
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon turmeric
13 - 1/4 teaspoon cayenne pepper, optional for heat
14 - Salt and black pepper to taste

→ Oils

15 - 1 tablespoon coconut oil or vegetable oil

→ Garnishes

16 - Fresh cilantro leaves, optional
17 - Lime wedges, optional

# How To Make It:

01 - Heat the coconut oil in a large skillet over medium heat.
02 - Add the chopped onion and sauté for 3 to 4 minutes until soft and translucent.
03 - Stir in the garlic and ginger, cooking for 1 minute until fragrant.
04 - Add the sweet potato cubes, curry powder, cumin, turmeric, cayenne if using, salt, and pepper. Stir to coat the vegetables in the spices.
05 - Pour in the coconut milk and vegetable broth. Mix well and bring to a gentle simmer.
06 - Cover and cook for 12 to 15 minutes, stirring occasionally, until the sweet potatoes are tender.
07 - Add the chickpeas and cook for another 5 minutes to heat through.
08 - Stir in the chopped spinach and cook for 2 to 3 minutes until wilted.
09 - Remove from heat and add lime juice. Adjust seasoning as needed.
10 - Serve hot, garnished with fresh cilantro and lime wedges if desired. Pair with basmati rice or naan.

# Expert Tips:

01 -
  • It's genuinely a one-pan dinner, which means less cleanup and more time to breathe after cooking.
  • The creamy coconut sauce is naturally vegan but tastes indulgent enough that nobody will miss anything.
  • Sweet potatoes get buttery-soft while chickpeas stay just textured enough to give you something to bite into.
02 -
  • Don't skip the full-fat coconut milk or you'll end up with something thin and sad instead of the luscious curry this recipe promises.
  • Cutting your sweet potatoes into uniform half-inch pieces is the secret to them cooking evenly—larger chunks stay hard in the center while smaller ones turn to mush.
03 -
  • If your coconut milk separates in the can, shake it well before opening, or scoop out the thick cream and stir it in last for an extra luxurious texture.
  • Adjust your spice heat by controlling the cayenne, not the curry powder—you want the aromatic warmth but can dial up the heat on your own terms.
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