Keys Vegan Sweet Potato Chickpea Curry
- Liz Kohout Stephens
- Jun 5
- 2 min read
Updated: Jun 12
This vegan sweet potato chickpea curry is a delicious and hearty dish, packed with fragrant spices and a creamy coconut milk base. Perfect for a filling, healthy meal, and easily adaptable with your favorite veggies or spices. Serve with basmati rice or naan for the perfect meal.
Prep Time: 15 mins Cook Time: 30 mins Servings: 12–14
Ingredients
6 tablespoons olive oil
3 onions, chopped
4 cloves garlic, minced
4 teaspoons minced fresh ginger root
2 (15 ounce) cans chickpeas, drained and rinsed
2 (14.5 ounce) cans diced tomatoes
2 (14 ounce) cans coconut milk
4 sweet potatoes, cubed
4 tablespoons garam masala
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons salt
1 teaspoon red chile flakes
4 cups baby spinach
Directions
1. Heat the olive oil in a large skillet over medium heat. Add onions, garlic, and ginger and cook until softened, about 5 minutes.
2. Add chickpeas, diced tomatoes, coconut milk, and sweet potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sweet potatoes are tender.
3. Season with garam masala, cumin, turmeric, salt, and chile flakes. Stir to combine and cook for another 2-3 minutes.
4. Add the spinach right before serving and stir until wilted.
5. Serve the curry with basmati rice or naan bread.
Suggestions
To enhance the flavor, sauté bay leaves and crushed carrom seeds in oil before adding the onions and garlic.
For a heartier version, add cauliflower or lentils to the curry. You can also add some vegetable broth to make a thicker sauce.
If you like your curry spicy, increase the red chile flakes or add fresh chopped chilies.
For a creamier texture, you can substitute the coconut milk with plant-based cream.
Feel free to swap the spinach with peas or add bell peppers, carrots, or any vegetables you prefer.
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