Vegan Curry

Name: Vegan Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 800g sweet potato, diced; 400g cooked chickpeas; 200g baby spinach; 400ml coconut milk; 400g crushed tomatoes; 1 large onion, diced; 4 cloves garlic, minced; 2cm fresh ginger, minced; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp turmeric; 1 tsp garam masala; 3 tbsp coconut oil; 1 handful fresh coriander

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

Fry onion in coconut oil until golden, add garlic and ginger.

Add all spices, cook 2 minutes.

Add tomatoes and cook 5 minutes.

Add sweet potato and coconut milk.

Simmer covered 20 minutes until sweet potato is tender.

Add chickpeas and simmer 5 more minutes.

Stir in spinach until wilted.

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

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