Description
This comforting vegan sweet potato curry is a delicious and nutritious one-pot meal, packed with tender sweet potatoes, creamy coconut milk, protein-rich chickpeas, and fresh spinach. Infused with fragrant curry powder, garlic, and ginger, it offers a warm and satisfying flavor perfect for a wholesome dinner in just 45 minutes.
Ingredients
Scale
Main Ingredients
- 2 medium sweet potatoes, diced
- 1 can (400 ml) coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 can (400 g) chickpeas, drained and rinsed
- 2 cups fresh spinach
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Heat the oil: Heat the olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté the aromatics: Add the chopped onion, minced garlic, and grated ginger to the pot and sauté until soft and fragrant, about 5 minutes.
- Add sweet potatoes and curry powder: Stir in the diced sweet potatoes and curry powder, ensuring the potatoes are well coated with the spices for even flavor.
- Add coconut milk and boil: Pour in the can of coconut milk and bring the mixture to a gentle boil, allowing the flavors to meld.
- Add chickpeas and simmer: Incorporate the drained chickpeas, reduce the heat to low, and let the curry simmer for 20 minutes or until the sweet potatoes are tender.
- Wilt the spinach: Stir in the fresh spinach leaves and cook just until wilted, preserving their bright color and nutrients.
- Season and serve: Season the curry with salt to taste, stir well, and serve hot with your choice of sides like rice or flatbread.
Notes
- This curry is naturally vegan and gluten-free.
- For a thicker curry, reduce the amount of coconut milk slightly or simmer longer uncovered.
- Add a squeeze of lime or fresh cilantro on top for extra brightness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can swap spinach for kale or other leafy greens if desired.
