Vegan Chickpea and Sweet Potato Curry Recipe
A vibrant vegan chickpea and sweet potato curry simmered in creamy coconut milk with fragrant spices.
Ingredients
- 1 large sweet potato peeled and diced (about 2 cups)
- 1 can 15 oz chickpeas, drained and rinsed
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 can 14 oz coconut milk
- 1 can 14 oz diced tomatoes
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp chili powder optional
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- 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.