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Top-down view of coconut spinach veggie stew with chickpeas, sweet potato, and fresh cilantro in a ceramic bowl

Coconut Spinach Veggie Stew

A creamy, spiced one-pot stew with coconut milk, baby spinach, sweet potato, and chickpeas. Vegan, freezer-friendly, and weeknight-easy.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tsp curry powder mild or medium
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes optional, adjust to taste
  • 400 g sweet potato, peeled and cut into 1.5 cm cubes about 1 large
  • 400 g canned diced tomatoes 1 standard can
  • 400 g canned chickpeas, drained and rinsed 1 standard can
  • 400 ml full-fat coconut milk 1 standard can
  • 240 ml vegetable broth 1 cup
  • 90 g baby spinach about 3 packed cups
  • 2 tbsp fresh lime juice from about 1 lime
  • 1 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 2 tbsp fresh cilantro, chopped optional, to serve

Method
 

  1. Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the diced onion and cook, stirring occasionally, for 5 to 6 minutes until soft and lightly golden.
  2. Add the minced garlic and grated ginger and stir for 1 minute until fragrant. Add the curry powder, cumin, smoked paprika, and red pepper flakes directly to the pan and toast for 30 seconds, stirring constantly.
  3. Add the sweet potato cubes and stir to coat in the spices. Cook for 2 minutes.
  4. Pour in the diced tomatoes, chickpeas, coconut milk, and vegetable broth. Stir everything together and bring to a gentle simmer.
  5. Reduce heat to medium-low and cook uncovered for 15 minutes, stirring occasionally, until the sweet potato is tender when pierced with a fork.
  6. Season with salt and black pepper. Taste and adjust seasoning.
  7. Remove the pot from the heat. Add the baby spinach in two batches, stirring until just wilted, about 1 to 2 minutes.
  8. Stir in the lime juice. Serve hot, topped with fresh cilantro if using.

Notes

The stew thickens as it sits. Add a splash of broth when reheating to loosen it back up.