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Vegan Curry
A warming coconut milk vegetable curry with chickpeas, sweet potato and spinach — vibrant and satisfying.
Total time
45 min
Prep
15 min
Cook
30 min
Difficulty
easy
Cuisine
Vegan
vegetarianvegangluten-free
Ingredients
800gsweet potato, diced
400gcooked chickpeas
200gbaby spinach
400mlcoconut milk
400gcrushed tomatoes
1large onion, diced
4 clovesgarlic, minced
2cmfresh ginger, minced
2 tspground cumin
2 tspground coriander
1 tspturmeric
1 tspgaram masala
3 tbspcoconut oil
1 handfulfresh coriander
Instructions
1
Fry onion in coconut oil until golden, add garlic and ginger.
2
Add all spices, cook 2 minutes.
3
Add tomatoes and cook 5 minutes.
4
Add sweet potato and coconut milk.
5
Simmer covered 20 minutes until sweet potato is tender.
6
Add chickpeas and simmer 5 more minutes.
7
Stir in spinach until wilted.
8
Scatter with coriander and serve with rice or naan.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
712
Protein
17.8g
Fat
37.6g
Carbs
84.3g
Fiber
19.3g
Sodium
185mg
Reviews
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★★★★★
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