Cozy, warm, 100% plant-based sweet potato chickpea curry is made in 1-pan and is great for family dinners, meal prep and the colder weather.
Cook Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Ingredients
1/4cuponion
2cupscauliflower chopped into small florets
115 ozcan of chickpeas rinsed and drained
1large sweet potato cubed
1cupfrozen peas
1carton of veggie broth
112 ozbag of fresh spinach or half bag of frozen spinach
1/4 cupcoconut milk
2bell peppers diced
2tspcurry powder
1/2tspturmeric
1tspsalt
1/4tsppepper
1/4tsp coriander
2tsptapioca starch or arrowroot optional if you want it thicker
Instructions
Get out a soup pot or large pan and turn on high heat. Add the cauliflower, sweet potato, peppers, chickpeas, and spices. Add veggie broth to pot/pan just until it covers all of your ingredients.
While stirring every couple of minutes, keep the curry at medium to high heat, you want to make sure its boiling so that the potatoes cook.
At the 20-minute mark, stir in the coconut milk and peas. Cook for another 10 minutes then add in the spinach. Stir it in until it's wilted.
If you desire a thicker curry, mix together 2 tsp tapioca with 1 tbsp water, then pour into the curry and stir for a few minutes. You will see it immediately thicken.