Vegan Sweet Potato and Chickpea Curry

Indulge in a culinary journey of rich flavors and vibrant spices with our tantalizing Vegan Sweet Potato and Chickpea Curry recipe. Bursting with wholesome ingredients and aromatic seasonings, this dish promises to delight your taste buds and nourish your body. Whether you’re a seasoned vegan or simply seeking a hearty and satisfying meal, this curry is sure to become a favorite in your kitchen.

Why Choose This Recipe?

Our Vegan Sweet Potato and Chickpea Curry offers a harmonious blend of textures and flavors, making it a standout choice for any occasion. With nutrient-rich sweet potatoes, protein-packed chickpeas, and a medley of aromatic spices, this curry not only satisfies your taste cravings but also provides essential nutrients for optimal health. Plus, it’s easy to prepare and suitable for a variety of dietary preferences.

Ingredients:

  • 2 tablespoons coconut oil or vegetable oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 medium sweet potatoes, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk (full fat)
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish
  • Cooked rice or naan for serving

Instructions:

  1. Heat coconut oil in a large pot or skillet over medium heat.
  2. Add chopped onion and sauté until translucent.
  3. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
  4. Add curry powder, ground cumin, ground coriander, ground turmeric, and cayenne pepper. Stir to coat the onions and spices.
  5. Add cubed sweet potatoes and chickpeas to the pot, stirring into the spice mixture.
  6. Pour in diced tomatoes (with their juices) and coconut milk. Mix well and bring to a gentle simmer.
  7. Cover the pot and let the curry simmer for about 20-25 minutes, or until sweet potatoes are tender.
  8. Season curry with salt and pepper to taste.
  9. Serve Vegan Sweet Potato and Chickpea Curry over cooked rice or with warm naan bread.
  10. Garnish with fresh cilantro leaves before serving.

Nutrition Facts (per serving, based on 4 servings without rice or naan):

  • Calories: ~330
  • Total Fat: 19g
  • Saturated Fat: 14g
  • Total Carbohydrates: 33g
  • Dietary Fiber: 8g
  • Sugars: 9g
  • Protein: 8g

Experience the magic of flavorful spices and nourishing ingredients with our Vegan Sweet Potato and Chickpea Curry. Whether enjoyed as a comforting weeknight meal or served to guests, this dish is sure to impress with its bold flavors and wholesome appeal.

Vegan Sweet Potato and Chickpea Curry:

Ingredients:

  • 2 tablespoons coconut oil or vegetable oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 medium sweet potatoes, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • ONE can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk (full fat)
  • 1 tablespoon curry powder
  • ONE teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish
  • Cooked rice or naan for serving

Instructions:

  1. In a large pot or skillet, heat the coconut oil over medium heat.
  2. Add the chopped onion and sauté until it becomes translucent.
  3. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
  4. Add the curry powder, ground cumin, ground coriander, ground turmeric, and cayenne pepper. Stir to coat the onions and spices.
  5. Add the cubed sweet potatoes and chickpeas to the pot, stirring them into the spice mixture.
  6. Pour in the diced tomatoes (with their juices) and coconut milk. Mix everything well and bring the mixture to a gentle simmer.
  7. Cover the pot and let the curry simmer for about 20-25 minutes, or until the sweet potatoes are tender.
  8. Season the curry with salt and pepper to taste.
  9. Serve the Vegan Sweet Potato and Chickpea Curry over cooked rice or with warm naan bread.
  10. Garnish with fresh cilantro leaves before serving.
Nutrition Facts (per serving, based on 4 servings without rice or naan):
  • Calories: ~330
  • Total Fat: 19g
  • Saturated Fat: 14g
  • Total Carbohydrates: 33g
  • Dietary Fiber: 8g
  • Sugars: 9g
  • Protein: 8g