Vegan Chickpea and Sweet Potato Curry Recipe
Ready to ditch boring dinners for a bold vegan chickpea and sweet potato curry? This recipe packs a punch with creamy coconut milk, warming spices, and hearty veggies. It’s comfort food that doesn’t ask for much—just your attention and maybe a dance while it simmers. Sweet potatoes bring natural sweetness, chickpeas add protein power, and spices deliver that zing you never knew you needed. Perfect for busy queens who want flavor without fuss, this curry makes weeknight meals exciting and cruelty-free. So, grab your pot and let’s get cooking before hunger crashes the party!
Vegan Chickpea and Sweet Potato Curry Recipe
A vibrant vegan chickpea and sweet potato curry simmered in creamy coconut milk with fragrant spices.
Ingredients
Method
- Heat olive oil in a pot; sauté onion, garlic, and ginger until soft and fragrant.
- Stir in curry powder, cumin, turmeric, and chili powder; toast for 1 minute.
- Add diced sweet potatoes, chickpeas, diced tomatoes, and coconut milk.
- Season with salt and pepper; bring to a simmer.
- Cover and cook for 25 minutes or until sweet potatoes are tender.
- Garnish with fresh cilantro and serve with rice or naan.
Notes
🍎 Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
💊 Vitamins & Minerals (Per Serving)
- Vitamin A: 120%
- Iron: 15%
- Calcium: 8%
- Vitamin C: 20%
- Magnesium: 12%
✨ Extra Notes/Tips
- Spice lovers, add more chili or cayenne.
- Swap coconut milk for cashew cream for a nuttier taste.
- Let leftovers thicken overnight—they get even better.
- Serve with quinoa for a protein boost.
