Vegan Chickpea Curry with Sweet Potatoes
A nourishing, delicious curry is always welcome in my house. This Vegan Chickpea Curry with Sweet Potato checks all the one-pot boxes - it's hearty, SO EASY, and satisfying. The family all loved it too! Such a win.
Servings: 5 people
Ingredients
- 3 medium sweet potatoes diced
- oil, salt and curry powder for roasting
- 2 tsp oil
- 1 medium onion finely chopped
- 2 tsp garlic powder
- 1 tbsp ground coriander
- 1 tsp chili powder
- 1/4 tsp cinnamon
- 2.5 tsp cumin
- 2 tsp curry powder
- 1/2 cup marinara or tomato sauce
- 3/4 tsp to 1 tsp kosher salt
- 1/4 tsp pepper optional
- 1 can coconut milk lite
- 1 15 oz. can chickpeas drained and rinsed
- 2 cups (firmly packed) baby spinach
Instructions
- Preheat oven to 400 degrees.
- Peel and dice sweet potato in small bite sized chunks.
- Arrange potatoes on a baking tray, sprinkle generously with oil, salt, and curry powder. Toss to coat and spread out evenly.
- Bake for 15 minutes, remove tray from oven and toss, bake another 10 to 15 minutes until cooked and lightly golden.
- Meanwhile, finely chop an onion. Add to a large pan along with 2 tsp oil.
- Saute for around 7 or 8 minutes, stirring occasionally.
- Add all the spices, cook another minute.
- Add marinara or tomato sauce, and the coconut milk. Stir well.
- Add the cooked sweet potatoes, chickpeas, and baby spinach.
- Stir gently and simmer for 5 to 10 minutes.