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–+ servings
Sweet Potato and Chickpea Curry

Hearty Sweet Potato and Chickpea Curry Made Easy

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This Sweet Potato and Chickpea Curry is a comforting vegan dish that is easy to prepare and loaded with flavor.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 1 tablespoon Olive Oil or Coconut Oil
  • 2 cloves Garlic crushed
  • 1 teaspoon Turmeric
  • 1 teaspoon Chili Flakes adjust to taste
  • 1 teaspoon Paprika
  • 1/4 teaspoon Cayenne Pepper optional
Main Ingredients
  • 2 cups Sweet Potatoes peeled and cubed
  • 1 can Coconut Milk full fat or light
  • 2 tablespoons Tomato Puree
  • 1 can Canned Tomatoes any variety
  • 1 can Chickpeas drained and rinsed
  • 2 cups Kale or Spinach optional, fresh or frozen
  • to taste Salt
  • to taste Pepper

Equipment

  • large pot
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (390°F) and prepare the sweet potatoes.
  2. In a large pot, heat the olive oil and sauté the crushed garlic for 1-2 minutes.
  3. Add the spices and cubed sweet potatoes, stirring to coat.
  4. Pour in the coconut milk, tomato puree, canned tomatoes, and chickpeas.
  5. Cover and bake for 45 minutes until sweet potatoes are tender.
  6. Add the kale or spinach and bake for an additional 15 minutes.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 700mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 15000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

This curry can be doubled for meal prepping and stored in the fridge for up to 3 days or frozen for up to 3 months.

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