Sweet Potato Chickpea Curry
Tasty chickpeas, creamy sauce, and tender sweet potatoes make the perfect blend of savory delight in this vegan sweet potato chickpea curry. You can whip it up in just 40 minutes and you will end up with a fantastic dinner for the whole family. Naturally gluten-free and vegan too!
Servings: 8 servings
Calories: 250kcal
Ingredients
- 1 tbsp extra virgin olive oil
- 6 oz box of baby spinach or baby kale
- 2 15 oz cans chickpeas
- 1 red onion diced
- 2 yellow bell peppers diced
- 2 sweet potatoes diced into ¼ inch cubes
- ½ cup frozen corn
- 1 large carrot peeled and diced
- 5 celery sticks diced
- 7 cloves minced garlic
- 1 tbsp minced ginger
- 2 tbsp Curry Powder
- 1 tsp salt more to taste
- 1 30 oz can crushed tomatoes
- 1 15 oz can light coconut milk
Instructions
- Heat a large pot over medium heat. Add the olive oil, onion, carrots, celery and bell peppers. Sauté for 8 minutes, stirring often until the onions are translucent.
- Add the garlic, ginger, corn, spinach/baby kale, and curry powder. Cook for 2 minutes.
- Add in the rest of your ingredients.
- Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender. Serve the curry hot with rice or your favorite sides!
Notes
Storage Directions
- Refrigeration: Store in an airtight container in the fridge for up to 5 days. This sweet potato coconut curry is a great meal prep recipe that tastes even better the next day – so feel free to make a double batch for meal prep!
- Freezing: Let the curry cool completely, then transfer to an airtight freezer-safe container. Store in the freezer for up to 2 months. Thaw in the fridge the night before you want to reheat it!
- Reheating: Reheat the leftover curry in a microwave-safe bowl, covered, or heat over the stovetop in a large skillet on medium heat. Stir occasionally and add a splash of water if needed.
- Dietary Adaptations: This delicious curry is already gluten-free, dairy-free, vegan, and sugar-free. It will naturally be safe for many different dietary needs, but feel free to customize and remove ingredients that do not work for you. For an oil-free option, simply saute the veggies in a bit of the vegetable broth.
- Use Fresh Ingredients: Use fresh ginger and fresh garlic cloves instead of pre-minced ingredients because it adds heaps of flavor, and you will notice the difference.
- Adjust the Heat: Adjust the heat by adding red chili pepper for more spice.
- Curry Powder: To keep this recipe vegan, make sure your choice of curry powder or curry paste does not contain fish sauce. Additionally, curry powders can vary in their spice levels. Add part of the powder, sample the flavor, and then add additional to taste.
- Dice Veggies Uniformly: Dice the sweet potatoes and vegetables the same size to ensure even cooking.
Nutrition
Calories: 250kcal | Carbohydrates: 44.8g | Protein: 9.2g | Fat: 5.4g | Saturated Fat: 2.6g | Sodium: 793.8mg | Fiber: 9.3g | Sugar: 8g