Description

This Sweet Potato Curry is a one pot meal which is packed with flavor and the whole family will love it. A 30 minute meal which is made with simple ingredients and no one would ever tell it is naturally vegan.

Ingredients

Scale

2 medium sweet potatoes, cubed
4 cloves garlic, minced
1 cup bell pepper
1 15 oz can chickpeas, drained
1 14 oz can full fat coconut milk
1/2 cup onions, chopped
4 Tbs Red Curry Paste
salt, pepper to taste
1 large handful spinach, chopped

Instructions

Step 1: Heat a small amount of oil or vegetable broth in a large casserole over medium heat; add garlic, onions, and bell pepper and fry for around 3 minutes until softened.
Step 2: Add the cubed sweet potatoes, coconut milk, and red curry paste; stir well and cook on medium heat for 10 minutes.
Step 3: Add the drained chickpeas, season with salt and pepper, and cook for 6 minutes; stir in spinach for 1-2 minutes if using.
Step 4: Taste, adjust seasoning, and serve directly from the pot or over rice or quinoa.

Notes

Use full fat coconut milk for the creamiest sauce. Cut sweet potatoes into uniform 2cm cubes to ensure even cooking. This dish can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Main Course
Method: One Pot
Cuisine: Thai-inspired Vegan

Nutrition

Serving Size: 2 cups
Calories: 363 kcal
Sugar: 5.4 g
Sodium: 129 mg
Fat: 5.6 g
Saturated Fat: 1.2 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 34.5 g
Fiber: 9.8 g
Protein: 6.6 g
Cholesterol: 0 mg

Keywords: vegan curry, sweet potato, one pot, 30 minute meal, plant based, chickpea curry