Savory Sweet Potato Vegan Curry
Savory Sweet Potato Vegan Curry is a delightful dish bursting with rich flavors and vibrant colors. This creamy, plant-based curry combines sweet potatoes, chickpeas, and fresh spinach in a luscious coconut milk sauce. Perfect for cozy dinners or festive gatherings, it’s easy to make and fully customizable with your favorite vegetables. Serve it alongside rice or crusty bread for a satisfying meal that will leave everyone wanting more.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Ingredients
Scale
- 2 medium sweet potatoes (about 500g), cubed
- 1 can (400ml) full-fat coconut milk
- 1 can (400g) chickpeas, drained and rinsed
- 2 cups fresh spinach (about 60g)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 2 cups low-sodium vegetable broth
Instructions
- Sauté diced onion and minced garlic in a large pot over medium heat with a splash of oil until translucent (3–5 minutes).
- Add cubed sweet potatoes and cook for an additional 5 minutes.
- Stir in curry powder, salt, and pepper to taste; mix well.
- Pour in coconut milk and vegetable broth; bring to a gentle simmer. Cook for about 20 minutes until sweet potatoes are tender.
- Fold in chickpeas and fresh spinach; cook until spinach wilts (about 2 minutes).
- Serve warm with rice or crusty bread.
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Customize your curry by adding vegetables like bell peppers or zucchini. Adjust spice levels by including more chili flakes or using a spicier curry powder. For meal prep, store leftovers in an airtight container in the fridge for up to five days.