Description
A warm, comforting, and creamy plant-based curry made with sweet potatoes and chickpeas. Perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil or coconut oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste (or curry powder)
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika or cayenne (optional)
- 2 medium sweet potatoes, peeled and diced (about 3 cups)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) full-fat coconut milk
- 1 cup vegetable broth or water
- 2 big handfuls fresh baby spinach (about 2 cups)
- Salt and pepper to taste
- Fresh cilantro and chili flakes for garnish
Instructions
- Prep your aromatics and veg: Peel and dice the sweet potatoes. Dice the onion, mince the garlic, and grate the ginger.
- Warm the oil: Heat olive oil or coconut oil in a large pot over medium heat.
- Sweat the onion: Cook the diced onion for about 5 minutes until translucent.
- Add garlic and ginger: Stir in minced garlic and grated ginger, cooking for 1-2 minutes.
- Bloom the spices: Add red curry paste, tomato paste, cumin, turmeric, and optional spices. Cook for about 1 minute.
- Add the main ingredients: Pour in diced sweet potatoes, chickpeas, coconut milk, and vegetable broth.
- Simmer until tender: Bring to a gentle simmer and cover. Cook for 20-25 minutes until sweet potatoes are fork-tender.
- Finish with greens and seasoning: Stir in baby spinach and cook for 2-3 minutes until wilted. Adjust seasoning with salt and pepper.
- Serve and garnish: Ladle curry into bowls and garnish with cilantro and chili flakes.
Notes
For a silkier sauce, blend a small portion of the curry and stir it back in. Serve with rice or flatbread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 11g
- Protein: 15g
- Cholesterol: 0mg
Keywords: curry, vegan, sweet potato, chickpeas, easy dinner, plant-based