Easy One Pot Sweet Potato Chickpea Curry
A quick & delicious, plant-based dinner!
Servings 6
Calories 287kcal
Cost $16
Equipment
Ingredients
- 1 yellow onion diced
- 3 tablespoon avocado oil
- 2 cups cauliflower chopped into small florets
- 1 can chickpeas rinsed and drained, 15 oz
- 1 sweet potato peeled and cubed
- 1 cup peas frozen
- 1 carton vegetable broth 32 oz
- 12 oz fresh spinach or frozen
- ¼ cup coconut milk canned
- 2 bell peppers diced
- 2 teaspoon curry powder
- 1 teaspoon turmeric
- 2 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon coriander
- 1 teaspoon garam masala powder
- 2 teaspoon tapioca starch or arrowroot optional if you want it thicker
Instructions
- Using a large soup pot or dutch oven, turn the stove onto medium-low heat. Add in avocado oil and diced onion and saute for 5-10 minutes until the onion is soft, translucent, and golden brown.
- Then, add in the spices (curry powder, turmeric, salt, pepper, coriander, and garam masala) and let cook for an additional minute.
- Add in the vegetable broth to de-glaze the pan, then add in the remaining vegetables including cauliflower, sweet potato, peppers, and chickpeas.
- Keep the curry at medium-high heat and stir every few minutes. The curry should be cooking at a low boil.
- 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 teaspoons tapioca with 1 tablespoon water in a small bowl, then pour into the curry and stir for a few minutes. The curry will immediately thicken!
- Serve with rice or grilled naan and enjoy!
Notes
- Sauté the diced onion in oil for at least 5-10 minutes on medium-low heat. You want almost a caramelization process to begin to really deepen the flavors in this curry.
- You can save money by using frozen veggies instead of fresh (cauliflower florets, spinach, and peas). They’re just as fresh and work great in curry.
- Use canned coconut milk, not the fresh kind in the refrigerated section.
- To thicken the curry towards the end of cooking, mix 2 teaspoons of tapioca or arrowroot starch mixed with 1 tablespoon water in a small bowl and add it to the curry. Stir in and let it simmer for a few minutes to thicken.
Nutrition
Calories: 287kcal | Carbohydrates: 39g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1421mg | Potassium: 647mg | Fiber: 10g | Sugar: 11g | Vitamin A: 7119IU | Vitamin C: 80mg | Calcium: 75mg | Iron: 4mg
