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.
Servings 4 servings
Ingredients
- ¼ 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
- ¼ cup coconut milk
- 2 bell peppers diced
- 2 teaspoon curry powder
- ½ teaspoon turmeric
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ tsp coriander
- 2 teaspoon 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 teaspoon tapioca with 1 tablespoon water, then pour into the curry and stir for a few minutes. You will see it immediately thicken.
- Serve and enjoy!
