Chickpea, Sweet Potato, and Spinach Curry

with Cumin Oil


I am such a curry-a-holic! Ever since I was a child my father would cook me the most diverse cultural food from a really young age and I love that my kids love it too… even our baby Indie loves a curry and she did before she had teeth !!

But our curries are not laden with cream and oil and meat, they are packed with plant-based goodness and so so tasty too!

Chickpea, Sweet Potato & Spinach Curry with Cumin Oil

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner
Cuisine: gluten-free, vegan, vegetarian


  • 1 tbsp oil
  • 1 medium onion chopped
  • 1 inch (3 cm) ginger, grated
  • 2 cloves garlic, minced
  • ½ chili pepper, chopped
  • 1 medium sweet potato, peeled, chopped
  • ½ tsp Hot Pepper
  • ½ tsp sweet pepper
  • ½ tsp turmeric
  • 14 oz (400 g) can chickpeas
  • ⅔ Cup (150 ml) vegetable broth
  • ⅔ Cup (250 ml) Coconut milk, canned
  • 3 cups (100 g) spinach, chopped
  • 1 drop dōTERRA Cumin Oil


  • Heat the oil in a frying pan, add the chopped ginger, garlic, and chili pepper. Fry and stir often for about 3 minutes.
  • Add the peeled and chopped sweet potato, season with salt and fry for another 2 minutes, then add the spices and mix well.
  • Next, add the chickpeas along with the brine, broth and coconut milk. Mix everything and bring everything to a boil.
  • Cook for about 15 minutes without covering, stirring every now and again, until the sweet potatoes are soft.
  • Finally, add the spinach and cumin oil, mix and take off the heat, and wait until it is wilted. Serve with rice.


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