Sweet Potato and Chickpea Curry

This Sweet Potato and Chickpea Curry is a comforting, flavor-packed dish that is vegan, gluten-free, and ready in under 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Indian, Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Curry

2 cups diced sweet potatoes Rich in vitamins
1 can chickpeas Rinsed and drained
1 can coconut milk Use lite for a lower-fat version
1 medium onion Chopped
2 cloves garlic Minced
1 tablespoon fresh ginger Grated
1 tablespoon curry powder Adjust for taste
2 handfuls fresh spinach Substitutable with kale
1 cup vegetable broth Homemade or low-sodium

For Garnish

1/4 cup fresh cilantro Chopped
2 wedges lime For squeezing

Equipment

Large pot

Method

Step-by-Step Instructions

Heat a large pot over medium heat. Add oil and sauté one chopped onion for 3-4 minutes until translucent.
Stir in 2 minced garlic cloves and 1 tablespoon of grated ginger, cooking for another minute.
Add 2 diced sweet potatoes and 1 cup of vegetable broth, covering the pot and simmering for about 10 minutes.
Once tender, stir in 1 can of rinsed chickpeas and 1 tablespoon of curry powder, cooking for another 2-3 minutes.
Pour in 1 can of coconut milk and simmer uncovered for about 5 minutes.
Stir in fresh spinach and cook until wilted, about 2 minutes. Adjust seasoning if needed.
Serve hot, garnished with chopped cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 400mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 4000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Use fresh garlic and ginger for optimal flavor. This curry freezes well for meal prep.

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