Vegan Chickpea and Sweet Potato Curry

This aromatic dish combines the sweetness of roasted sweet potatoes with the earthiness of chickpeas, all enveloped in a rich, spiced coconut curry sauce.

Packed with nutrients and bursting with flavor, this curry is a testament to the delicious possibilities of plant-based cooking.

Whether you’re a committed vegan or simply looking to incorporate more meatless meals into your diet, this curry is sure to become a new favorite.

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Vegan Chickpea and Sweet Potato Curry

Course Main Course

Cuisine Indian

Keyword Chick Peas, Curry, Sweet Potatoes

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 4

Calories 280kcal

Ingredients

• 2 tbsp coconut oil
• 1 large onion diced
• 3 cloves garlic minced
• 1 tbsp grated fresh ginger
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/4 tsp red pepper flakes
• 2 medium sweet potatoes peeled and cubed
• 1 can 14 oz chickpeas, drained and rinsed
• 1 can 14 oz diced tomatoes
• 1 can 14 oz coconut milk
• 2 cups spinach
• Salt to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

• Heat coconut oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
• Add garlic and ginger, cook for 1 minute until fragrant.
• Stir in curry powder, cumin, and red pepper flakes. Cook for another minute.
• Add sweet potatoes, chickpeas, diced tomatoes, and coconut milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes until sweet potatoes are tender.
• Stir in spinach and cook until wilted, about 2 minutes.
• Season with salt to taste.
• Serve over rice and garnish with fresh cilantro.

Notes

Estimated Nutritional Information (per serving):

• Calories: 290
• Protein: 10g
• Carbohydrates: 45g
• Fat: 9g
• Fiber: 11g

Cooking Tips:

• For a thicker curry, mash some of the sweet potatoes against the side of the pot.
• Adjust the spiciness by adding more or less red pepper flakes.

Extra Equipment Needed:

Large pot or Dutch oven

Possible Substitutions:

• Use butternut squash instead of sweet potatoes.
• Substitute kale or chard for spinach.
• For a lower-fat version, use light coconut milk.