Description
A creamy, dreamy, and protein-packed vegan curry that comes together in under 30 minutes. This forgiving one-pot meal uses simple pantry staples like sweet potatoes, chickpeas, and coconut milk for a comforting, healthy dinner.
Ingredients
Scale
- 2 tablespoons coconut oil
- 2 large medium onions, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 large sweet potatoes (approx. 1 lb / 450g), peeled and diced into 1-inch cubes
- 1 can (15 oz / 425g) chickpeas, drained and rinsed
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 1 cup (240ml) low-sodium vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- Salt and black pepper to taste
- Red pepper flakes (optional)
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro, chopped
- Basmati rice or naan bread for serving
Instructions
- Prep vegetables: Peel and dice sweet potatoes into 1-inch cubes. Dice onions, mince garlic, and grate ginger.
- Sauté aromatics: Heat coconut oil in a large Dutch oven over medium heat. Add onions and a pinch of salt; cook for 5 minutes until translucent. Add garlic and ginger; cook for 1 minute until fragrant.
- Toast spices: Add curry powder, cumin, turmeric, and coriander to the pot. Stir constantly for 30-60 seconds to bloom the spices.
- Add vegetables and liquids: Add sweet potatoes and stir to coat in spices. Stir in tomato paste. Add chickpeas, coconut milk, and vegetable broth. Stir to combine, scraping up browned bits from the bottom.
- Simmer: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes until sweet potatoes are tender.
- Adjust seasoning: Remove lid. If too thin, simmer uncovered for 5 minutes. Taste and add salt, pepper, and lime juice. Stir in half of the cilantro.
- Serve: Ladle into bowls, garnish with remaining cilantro, and serve over steamed basmati rice or with warm naan.
Notes
For best results, use full-fat coconut milk for creaminess. If the curry is too thick, add a splash of broth; if too thin, mash a few sweet potatoes against the pot to thicken. The flavors improve after a day, making it excellent for meal prep. It freezes well for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl with rice or
- Calories: 375
- Sugar: 12
- Sodium: 400
- Fat: 18
- Saturated Fat: 14
- Carbohydrates: 45
- Fiber: 10
- Protein: 10
Keywords: sweet potato curry, chickpea curry, vegan dinner, healthy meal prep, gluten-free, one pot meal, quick dinner, plant-based