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Vegan Sweet Potato Chickpea Curry Picture
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Vegan Sweet Potato Chickpea Curry

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 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

  • 1/4 cup onion
  • 2 cups cauliflower chopped into small florets
  • 1 15 oz can of chickpeas rinsed and drained
  • 1 large sweet potato cubed
  • 1 cup frozen peas
  • 1 carton of veggie broth
  • 1 12 oz bag of fresh spinach or half bag of frozen spinach
  • 1/4 cup coconut milk
  • 2 bell peppers diced
  • 2 tsp curry powder
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp coriander
  • 2 tsp tapioca 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.
  • Serve and enjoy!