Vegan Chickpea and Sweet Potato Curry

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Discover the Flavorful World of Vegan Chickpea Curry

If you’re searching for a hearty, healthy plant-based dinner that’s both satisfying and packed with nutrients, look no further than this easy vegan chickpea curry recipe. Combining the natural sweetness of sweet potatoes with the earthiness of chickpeas and vibrant spices, this sweet potato curry is a delicious and wholesome option. Plus, it’s gluten-free, making it suitable for a variety of dietary needs.

Ready in just 35 minutes, this easy vegan curry recipe will quickly become a go-to in your meal rotation. Whether you’re a seasoned vegan or just exploring plant-based meals, learning how to make this undefined recipe is straightforward and rewarding. Enjoy a warm, comforting dish that’s perfect for weeknight dinners or meal prep throughout the week.

Ingredients

  • 1 tablespoon coconut oil (or olive oil)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon chili powder (optional)
  • 1 large sweet potato, peeled and diced
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth or water
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice or gluten-free flatbread, for serving

Step-by-Step Instructions

  1. Prepare the aromatics: Heat coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
  2. Add garlic and ginger: Stir in minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
  3. Spice it up: Add curry powder, cumin, turmeric, and chili powder (if using). Stir well to coat the onions, garlic, and ginger with the spices. Cook for another minute.
  4. Incorporate the veggies: Add diced sweet potatoes, chickpeas, diced tomatoes (with their juices), coconut milk, and vegetable broth to the pot. Stir to combine.
  5. Simmer: Bring the mixture to a simmer. Cover the pot and cook for 20 minutes or until the sweet potatoes are tender.
  6. Season and serve: Taste and season with salt and pepper as needed. Remove from heat. Garnish with fresh cilantro and serve hot over rice or with gluten-free flatbread.

Cooking Tips and Tricks

  • Adjust spice level: If you prefer a milder curry, reduce or omit the chili powder. For more heat, add chopped fresh chili or a pinch of cayenne pepper.
  • Use fresh spices: Fresh spices provide the best flavor. If you only have pre-ground spices, toast them lightly in the dry pan before adding oil to bring out their aroma.
  • Make it creamier: For a richer curry, add a splash more coconut milk or blend a portion of the chickpeas into the sauce for a creamy texture.
  • Batch cooking: This curry tastes even better the next day as flavors meld. Perfect for meal prep!

Nutritional Information (Per Serving)

Servings: 4

  • Calories: ~380 kcal
  • Protein: 12g
  • Carbohydrates: 50g
  • Fat: 12g
  • Fiber: 10g
  • Sugar: 8g
  • Vitamin A: 200% DV
  • Iron: 20% DV

Recipe Variations

  • Add greens: Stir in fresh spinach or kale during the last 5 minutes of cooking for extra nutrients and color.
  • Protein swap: Replace chickpeas with lentils or tofu for a different texture.
  • Spice blend: Use garam masala or Madras curry powder to vary the flavor profile.
  • Nutritional boost: Add a tablespoon of ground flaxseed or hemp seeds before serving for healthy omega fats.

Storage and Serving Suggestions

This vegan chickpea curry keeps well in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stove or microwave, adding a little water or broth if the curry has thickened too much.

Serve this sweet potato curry hot with fluffy basmati rice, quinoa, or gluten-free flatbread for a complete gluten-free curry recipe meal. Garnish with cilantro, fresh lime wedges, or a dollop of dairy-free yogurt for added freshness.

Frequently Asked Questions

Can I make this vegan chickpea curry in a slow cooker?

Absolutely! Combine all the ingredients in a slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. Add the coconut milk towards the end to prevent curdling.

Is this recipe gluten-free?

Yes, this sweet potato curry is naturally gluten-free. Just be sure to serve it with gluten-free sides.

How spicy is this vegan chickpea curry?

The recipe is moderately spiced but not overly hot. You can easily adjust the heat by adding or omitting chili powder or fresh chilies.

Can I use dried chickpeas instead of canned?

You can, but you’ll need to soak and cook them beforehand. Using canned chickpeas is quicker and more convenient.

Final Thoughts

This vegan chickpea curry with sweet potatoes is the perfect blend of comforting and nutritious—a satisfying healthy plant-based dinner that’s both easy to prepare and full of flavor. Whether you’re following a vegan lifestyle or just looking to incorporate more plant-based meals into your week, this recipe ticks all the boxes.

With just 35 minutes of cook time and simple ingredients, you’ll have a delightful gluten-free curry recipe ready to enjoy any day of the week. Give it a try, and share your creative variations with friends and family. Happy cooking!

Recipe Summary

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Difficulty: Easy
  • Servings: 4

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