Delicious vegan sweet potato curry is ready in under 30 minutes
This comforting vegan sweet potato and chickpea curry is packed full of goodness. In addition to this, it is so easy to make it! Ready in only 30 minutes, this vegan curry is a perfect weeknight meal. Moreover, the coconut curry sauce is so flavourful. It is so creamy, and all the amazing healing and warming spices are coming through. Along with tender chunks of sweet potato and chickpeas, it makes a winning vegan and healthy gluten-free meal.
With what you can serve sweet potato and chickpea curry
Vegetarians, meat-eaters and vegans alike will love this warming and comforting sweet potato curry. It’s so creamy, satisfying and delicious. I like to serve this curry with fluffy rice or with gluten-free naan bread to scoop out the rich flavourful sauce. Alternatively, to boost the protein levels you can swap the rice for quinoa! It is a very delicious and cosy vegan meal either way.
Make this curry your own by using what you have available
Also, you can definitely use the veggies that you have on hand and make this curry your own. Cooking is a very creative process, and one of the significant advantages of cooking at home is that you can easily customise any recipe. The other main benefits for me
Firstly, at home, you can make a meal where you will enjoy all the flavours. Secondly, it will be so much better for you than any take out!
What substitutions I think will work great. Instead of sweet potato, you can try
- butternut squash or pumpkin
- regular potatoes
Instead of chickpeas
- white beans
- butter beans
As well you can use any greens( such as kale or collard greens) that you have in your fridge instead of spinach or omit it completely. But this being said, I love this easy way of adding more greens into your diet. They almost disappear in this delicious creamy curry sauce but they add so much goodness!
Good stuff in this vegan sweet potato and chickpea curry
As I said earlier, this vibrant vegan sweet potato and chickpea curry is so good for you. Let’s find out why. While eating delicious and comforting curry you will get a healthy dose of
- Vitamin A from sweet potatoes
- Vitamin C from peppers
- Fibre from chickpeas
- Iron from spinach
Nourishing, tasty meals that are weeknight cooking friendly is how we roll here!
And to make this sweet potato curry even better and to add even more goodness, what I would recommend
Just before serving, try squeezing some lime over and adding a sprinkle of freshly chopped coriander. This will take this easy weeknight curry to a new level of deliciousness.
Make this curry spicier or lighter based on your preferences
You can make this vegan sweet potato and chickpea curry spicy or very mild by adding more or omitting altogether chilli flakes. As well, I love the creaminess and the silkiness that full-fat coconut milk brings. But alternatively, to make this meal lighter, you can use light coconut milk or even the coconut milk from the cartoon. In my opinion tho, the real coconut milk it what makes this sauce so cosy and this dish so irresistible:)
Last but not least, this sweet potato and chickpea curry makes great leftovers. I love it, even more, the next day when all the flavours had a chance to come together. Therefore it makes a great option for vegan and gluten-free meal prep!
Sweet potato and chickpea curry
- 1 big sweet potato
- 1 medium carrot
- 1 pepper
- 1 onion
- 2 garlic cloves
- Handful of spinach
- 1 1/2 tsp paprika
- 1 tsp garam masal
- 1 tsp ground ginger
- 1 tsp turmeric
- 1/2 tsp chilli flakes
- 1 can of coconut milk
- 2 tbsp oil
- Add oil to the pan on the medium heat
- Fry finely chopped onion till golden brown
- Add minced garlic and all spices and fry till fragrant
- Add chopped sweet potato, pepper and carrot
- Continue cooking for 3-4 minutes stirring a few times through to make sure that veggies will get some colour
- Add drained chickpeas, stir once more and follow with coconut milk
- Cover with the lid and let in cook for 20-25 minutes of till sweet potato is completely soft
- Just before serving stir in the greens of your choice(the heat should wilt them instantly)
- Serve with brown rice and extra lime wedges if desired