Go Back
Close-up of curried sweet potato quinoa with chickpeas, spinach, and cilantro in a creamy golden curry sauce.

Curried Sweet Potato Quinoa

A cozy, one-pot quinoa curry ready in 25 minutes. Tender sweet potatoes, chickpeas, and quinoa simmer in creamy coconut curry with spinach and lime. Vegan, gluten-free, meal-prep friendly, and perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: Indian-inspired
Calories: 350
Ingredients Method

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 medium sweet potatoes peeled and diced (about 3 cups)
  • 1 can 15 oz chickpeas, drained and rinsed
  • 2 cups baby spinach or kale
  • 1 can 14 oz coconut milk
  • 1 ½ cups vegetable broth
  • 1 tbsp olive oil or coconut oil
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 1 tsp fresh grated ginger
  • 1 ½ tbsp curry powder
  • ½ tsp turmeric
  • ½ tsp ground cumin
  • Salt and pepper to taste
  • Juice of ½ lime
  • Fresh cilantro for garnish

Method
 

  1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook 2–3 minutes until fragrant.
  2. Add spices: Stir in curry powder, turmeric, and cumin. Mix for 30 seconds to bloom the spices.
  3. Simmer the base: Add diced sweet potatoes, quinoa, broth, and a pinch of salt. Stir and bring to a gentle boil.
  4. Cook: Cover and simmer for 15 minutes until quinoa is fluffy and sweet potatoes are tender.
  5. Make it creamy: Pour in coconut milk and stir in chickpeas and spinach. Simmer uncovered for 3–5 minutes until the sauce thickens.
  6. Finish: Add lime juice and adjust salt or spice to taste.
  7. Serve: Garnish with cilantro and serve hot with rice, naan, or as is.