Description
A delicious and hearty vegan curry made with sweet potatoes, chickpeas, and rich coconut milk.
Ingredients
Scale
- 2 medium sweet potatoes, cubed
- 4 cloves garlic, minced
- 1 cup bell pepper
- 1 15 oz can chickpeas, drained
- 1 14 oz can full fat coconut milk
- 1/2 cup onions, chopped
- 4 Tbs Red Curry Paste
- salt and pepper to taste
- 1 large handful spinach, chopped
Instructions
- Heat a small amount of oil — or vegetable broth for oil-free cooking — in a large casserole over medium heat. Add the garlic, onions, and bell pepper and fry for around 3 minutes, stirring occasionally, until softened and fragrant. The onion should be translucent and the garlic should not have browned.
- Add the cubed sweet potatoes, coconut milk, and red curry paste. Stir well to combine — the curry paste will dissolve into the coconut milk and coat the sweet potatoes. Cook on medium heat for 10 minutes, stirring occasionally. The sweet potatoes will begin to soften and the sauce will thicken slightly as the starch releases.
- Add the drained chickpeas and season with salt and pepper. Stir to combine and cook for a further 6 minutes until the chickpeas are warmed through and the sweet potatoes are completely tender when pierced with a fork. If using spinach, add it now and stir through — it will wilt in 1–2 minutes.
- Taste and adjust seasoning. Serve directly from the pot into bowls, or over rice or quinoa on plates.
Notes
- This curry is versatile and can be served with rice or quinoa.
- Feel free to add other vegetables like carrots or peas for more variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg