Description
A warm, comforting, and nourishing vegan curry featuring sweet potatoes and chickpeas in a creamy coconut milk sauce with warming spices. Perfect for cozy nights and packed with plant-based protein and fiber.
Ingredients
- 2 medium sweet potatoes, peeled and diced (about 600g / 1.3 lbs)
- 2 cans chickpeas, drained and rinsed (approx. 30oz or 850g total)
- 1 can full-fat coconut milk (13.5oz or 400ml)
- 1 large onion, diced (about 200g / 7 oz)
- 4 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon freshly grated ginger
- 2 tablespoons tomato paste
- 1 cup vegetable broth (240ml / 1 cup), low-sodium preferred
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- 2 teaspoons curry powder
- ½ teaspoon smoked paprika (optional)
- ¼ teaspoon red pepper flakes (adjust to taste)
- Salt to taste (about ½ to 1 teaspoon)
- A handful fresh cilantro, chopped (for garnish)
- Juice from ½ lime
- 2 tablespoons olive oil (or coconut oil for tropical flavor)
- Optional add-ins: 2 cups fresh spinach, 1 cup cauliflower florets
Instructions
- Peel and dice sweet potatoes into 1-inch cubes. Dice onion finely, mince garlic, and grate fresh ginger. Measure spices and have coconut milk and broth ready.
- Heat olive oil over medium heat in a large pot or deep skillet. Add diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.
- Add minced garlic and grated ginger; cook for another minute until fragrant.
- Lower heat slightly and add cumin, coriander, turmeric, curry powder, smoked paprika, and red pepper flakes. Stir constantly for about 1 minute to toast spices.
- Stir in tomato paste and cook for another minute, coating onions and garlic.
- Add diced sweet potatoes and drained chickpeas to the pot. Stir to combine with the spiced onion mixture.
- Pour in vegetable broth and coconut milk, stirring gently to mix. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 20-25 minutes, stirring occasionally, until sweet potatoes are tender but not falling apart.
- Taste and season with salt. If using, stir in fresh spinach and cook until wilted, about 2 minutes.
- Remove from heat and stir in fresh lime juice and chopped cilantro.
- Ladle curry into bowls and serve with steamed rice, warm naan, or flatbread. Optionally drizzle with coconut cream or sprinkle toasted nuts.
Notes
[‘Use fresh ginger and garlic for best flavor.’, ‘Toast spices gently to release oils and deepen flavor.’, ‘If curry thickens too much, add more coconut milk or broth to loosen.’, ‘Lime juice added at the end brightens the dish.’, ‘Leftovers keep well in fridge up to 4 days; reheat gently with splash of broth or coconut milk.’, ‘Optional add-ins like spinach or cauliflower can be added for variety.’, ‘Full-fat coconut milk is recommended for creaminess; avoid light versions.’, ‘Can adjust spice level by increasing red pepper flakes or adding fresh chili.’]
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 320
- Sugar: 7
- Sodium: 350
- Fat: 10
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 8
- Protein: 10
Keywords: vegan, sweet potato, chickpea, curry, coconut milk, plant-based, gluten-free, easy dinner, cozy meal