Chickpea, Spinach & Sweet Potato Curry
An aromatic vegan turmeric-ginger curry — 420 kcal, 14 g fiber, ~200 mg curcumin. One-pot, 35 minutes, fully plant-based.
An aromatic turmeric-ginger curry with chickpeas, sweet potato, and spinach — 420 kcal, 14 g of fiber, and roughly 200 mg of curcumin in a fully vegan dinner. Ready in 35 minutes in one pot.
Ingredients (1 serving)
- Chickpeas, cooked — 150 g
- Sweet potato — 150 g
- Baby spinach — 80 g
- Coconut milk, light — 100 ml
- Turmeric, ginger, cumin — 1 tsp each
- Tomato, crushed — 100 g
Macros per serving
- Calories: 420 kcal
- Protein: 16 g
- Fat: 9 g
- Carbs: 68 g
- Fiber: 14 g
Key micronutrients
- Curcumin: ~200 mg (from turmeric)
- Fiber: ~14 g
- Vitamin A: ~700 µg RAE (from sweet potato)
- Iron: ~5 mg
Why it earns a spot in the rotation
- Curcumin dose. Roughly 200 mg of curcumin from the turmeric — pairing turmeric with a fat source (coconut milk) supports better absorption than turmeric taken alone.
- Fiber density. 14 g of fiber from chickpeas, sweet potato, and spinach in a single bowl — well above what most single dinners deliver.
- Fully plant-based. No animal products; chickpeas supply meaningful plant protein alongside the fiber load.
- Low effort. One pot, 35 minutes, pantry staples.
Related protocols
- Miso-Glazed Tofu with Bok Choy & Brown Rice
- Walnut & Date Energy Balls with Cocoa
- Veggie Omelette with Whole-Grain Toast
Sources
AgeGen recipes are sourced from the USDA FoodData Central database. Macros are calculated per the ingredient panel; round to the gram.
