This easy vegan curry is a comforting and flavorful dish that combines tender sweet potatoes, hearty chickpeas, and fresh greens in a rich, spiced coconut-tomato sauce. Perfect for a quick weeknight meal, this curry is not only delicious but also packed with nutrients to keep you satisfied and nourished. Serve it over rice or with naan for a satisfying, plant-based dinner.
Ingredients
1 Tablespoon Vegetable oil or Coconut oil
1 large Onion, diced
1 large Carrot, diced
3 cloves Garlic, minced
1 Tablespoon fresh Ginger, grated
2 Tablespoons Curry Powder
1 tsp ground Cumin
1 tsp ground Turmeric
1/4 tsp Black Pepper
1 can (14 oz) diced Tomatoes, do not drain
1 can (14 oz) Coconut Milk
1 cup Vegetable Broth
1 large Sweet Potato or White Potato, peeled and cubed
3 (14 oz) cans Chickpeas, drained and rinsed
2 cups fresh Spinach or Kale
Salt and Pepper to taste
Fresh Cilantro, chopped (optional, for garnish)
Cooked Rice or Naan Bread (for serving)
Instructions
Heat the oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and translucent.
Add the garlic and ginger to the pot and sauté for another 2 minutes, until fragrant.
Stir in the curry powder, cumin, turmeric and black pepper. Cook for about 1 minute to toast the spices.
Add the diced tomatoes with its juices, coconut milk, and vegetable broth. Stir to combine.
Add the sweet potato cubes, carrots and chickpeas to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the sweet potatoes and carrots are tender.
Stir in the spinach or kale and let it wilt for about 2-3 minutes.
Season with salt and pepper to taste.
Serve the curry hot over cooked rice or with naan bread, garnished with fresh cilantro if desired.
Note: this Curry recipe makes about 6 cups and is great for meal prep for the week. You can also cut this recipe in half for a smaller family. This recipe freezes well.
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