Description
A warm, comforting vegan curry made with tender sweet potatoes, protein-rich chickpeas, and creamy coconut milk. This flavorful dish is perfect for a nourishing dinner and pairs beautifully with rice or naan.
Ingredients
Scale
- 1 tbsp coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp chili flakes (optional)
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) full-fat coconut milk
- 1 cup vegetable broth
- Salt and pepper to taste
- Juice of 1/2 lime
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan (for serving)
Instructions
- Heat coconut oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until soft.
- Stir in garlic and ginger, cooking for 1–2 minutes until fragrant.
- Add curry powder, cumin, turmeric, and chili flakes (if using). Cook for 1 minute to toast the spices.
- Add diced sweet potatoes, chickpeas, coconut milk, and vegetable broth. Stir to combine.
- Bring to a simmer, cover, and cook for 20–25 minutes or until the sweet potatoes are tender.
- Season with salt, pepper, and lime juice to taste.
- Serve hot, garnished with fresh cilantro, alongside rice or naan.
Notes
- For extra protein, add spinach or kale in the last 5 minutes of cooking.
- Adjust spice level by varying the amount of chili flakes.
- Can be stored in the fridge for up to 4 days or frozen for meal prep.
- Use light coconut milk for a lower-fat version.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 7g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg