Sweet Potato Chickpea Curry (Easy + Vegan)
This easy Vegan Sweet Potato Chickpea Curry is creamy, satisfying, and full of flavorful Indian spices. It's packed full of veggies and chickpeas, comes together in 40 minutes, and makes a perfect cozy dish for any time of year!
Equipment
Cutting Board
Sharp Knife
baking sheet
Ingredients
For the roasted sweet potatoes
- 3 to 4 medium-sized sweet potatoes
- 1 tablespoon olive oil or aquafaba
- 1 teaspoon curry powder
- ½ teaspoon salt
- fresh cracked pepper
For the Curry
- 1 vidalia or yellow onion
- 4 cloves garlic
- 1 tablespoon fresh ginger, minced (about a thumb-sized piece of fresh ginger)
- 2 teaspoons curry powder
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 ½ teaspoons turmeric
- 1 ½ teaspoons garam masala
- 1 ½ teaspoons salt
- 15 oz can of chickpeas
- 15 oz can of unseasoned, diced tomatoes
- 1 cup vegetable broth
- 15 oz can of reduced-fat coconut milk
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
Garnish
- fresh cilantro
Instructions
Roast the Sweet Potatoes
- Preheat the oven to 450F or 230C.
- Cut the sweet potatoes into bite-sized cubes (no need to peel). Place the cubed sweet potato in a small mixing bowl and drizzle with olive oil or aquafaba, salt, curry powder, and fresh cracked pepper. Spread the sweet potato cubes evenly on a lined baking sheet.
- Roast for about 30 minutes, or until fork-tender and lightly browned.
Make the Curry
- While the sweet potatoes are roasting, do the rest of the prep work. This includes peeling and chopping the onion, grating the garlic and ginger, and draining and rinsing the chickpeas
- Heat a skillet over medium heat. Add a tablespoon of oil (optional) and the onions. Sautee for 3 to 5 minutes, or until they start to turn translucent and smell aromatic. Add the garlic, ginger, and curry spices. Sautee for another minute or two.
- Next, add the drained and rinsed chickpeas and sautee for 1 to 2 minutes. Then add the crushed tomatoes and broth. Cook for about another minute, until combined.
- Now add the coconut milk and lemon juice. Stir to combine. Turn the heat down to low and simmer for 3 to 5 minutes.
- When the sweet potatoes are done roasting, remove them from the oven and carefully add them to the curry sauce. Cook for another 5 minutes, or until the sauce is the right consistency. Serve right away with basmati rice and cilantro.
Notes
- Some of the prep work can be done while the sweet potatoes roasting. This accounts for the prep time and cook time not adding up to the total time.
- If you can't find unseasoned diced tomatoes, you might need to reduce the added salt somewhat.
Nutrition
Calories: 444kcalCarbohydrates: 70gProtein: 11gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 2026mgPotassium: 1218mgFiber: 14gSugar: 17gVitamin A: 24449IUVitamin C: 21mgCalcium: 166mgIron: 5mg
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