vegan curry- O2 Living blog makers of organic cold-pressed fruit and vegetable Living Juice

Creamy Vegan Sweet Potato and Chickpea Curry

Nothing beats a comforting bowl of curry, especially when it's both nutritious and packed with flavor. This creamy vegan sweet potato and chickpea curry is the perfect go-to dish for a cozy night in. Made with coconut milk, warm spices, and hearty vegetables, this curry is not only satisfying but also nutrient-rich. Sweet potatoes provide a natural sweetness that complements the spiced chickpeas perfectly, creating a well-balanced meal that’s both filling and wholesome.

Whether you’re looking for a simple weeknight dinner or a dish to impress your guests, this recipe checks all the boxes. It’s easy to prepare, budget-friendly, and most importantly, delicious.

vegan curry- vegan chocolate mousse- O2 Living blog makers of organic cold-pressed fruit and vegetable Living Juice

Ingredients:

  • For the curry:

    • 2 tbsp olive oil or coconut oil
    • 1 large onion, finely chopped
    • 3 cloves garlic, minced
    • 1 tbsp grated fresh ginger
    • 1 ½ tsp ground cumin
    • 1 tsp ground coriander
    • 1 ½ tsp turmeric powder
    • 1 tsp paprika
    • 1 tsp garam masala
    • 1 (14 oz) can diced tomatoes
    • 1 (14 oz) can coconut milk (full-fat for creaminess)
    • 1 medium sweet potato, peeled and diced
    • 1 (15 oz) can chickpeas, drained and rinsed
    • Salt and pepper to taste
    • 1 cup vegetable broth (or water, if preferred)
    • 2 cups baby spinach
    • Juice of 1 lime

  • For serving:

    • Cooked basmati rice or naan bread
    • Fresh cilantro, chopped
    • Lime wedges

  • For the curry:

    • 2 tbsp olive oil or coconut oil
    • 1 large onion, finely chopped
    • 3 cloves garlic, minced
    • 1 tbsp grated fresh ginger
    • 1 ½ tsp ground cumin
    • 1 tsp ground coriander
    • 1 ½ tsp turmeric powder
    • 1 tsp paprika
    • 1 tsp garam masala
    • 1 (14 oz) can diced tomatoes
    • 1 (14 oz) can coconut milk (full-fat for creaminess)
    • 1 medium sweet potato, peeled and diced
    • 1 (15 oz) can chickpeas, drained and rinsed
    • Salt and pepper to taste
    • 1 cup vegetable broth (or water, if preferred)
    • 2 cups baby spinach
    • Juice of 1 lime

  • For serving:

    • Cooked basmati rice or naan bread
    • Fresh cilantro, chopped
    • Lime wedges

Instructions:

  1. Prepare the Aromatics:
    Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

  2. Add the Spices:
    Mix in the cumin, coriander, turmeric, paprika, and garam masala. Cook the spices with the onions for about 1 minute to release their flavors, making sure not to burn them.

  3. Build the Curry Base:
    Add the canned diced tomatoes and coconut milk to the pot, stirring well to combine. Bring the mixture to a simmer, allowing the flavors to meld together for 3-4 minutes.

  4. Add the Sweet Potatoes and Chickpeas:
    Add the diced sweet potatoes and drained chickpeas to the pot. Pour in the vegetable broth (or water), and season with salt and pepper. Stir well, cover the pot, and let it simmer on medium-low heat for 20-25 minutes, or until the sweet potatoes are tender and cooked through.

  5. Finish with Spinach and Lime:
    Once the sweet potatoes are soft, stir in the baby spinach and let it wilt into the curry. Squeeze in the juice of one lime for a burst of freshness. Taste and adjust the seasoning as needed.

  6. Serve:
    Ladle the curry into bowls over a bed of basmati rice or serve with warm naan bread. Garnish with chopped cilantro and a squeeze of lime. Enjoy this creamy and flavorful curry with your favorite sides!

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