This satisfying dish (Vegan Sweet Potato Chickpea Curry) is so filling and nutritious your body will thank you afterwards from being fully nourished! Pair with some white rice to soften the flavor if need be.
Course Main Course
Cuisine American, Indian
Keyword broccoli, sweet potato
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 6servings
Calories 304kcal
Author Shawna Clapper
Equipment
Medium & large pots with lids
microwave (optional- but convenient)
Measuring cups, spoons, stirring utensils
Ingredients
1tbspcoconut oil
1white onion
2-3 cloves of garlic
1tspginger
1tspcumin
½tspturmeric
1-2tspcurry powder
1large sweet potatodiced
1carrotdiced
1cuptomato sauce
1can (15oz)coconut milk
1bag (12oz)broccolifrozen
1can (15oz)chickpeas
to tastesalt
2cupswhite rice
4cups water
Instructions
Cook the rice in the water- boil then cover and simmer until all the water is absorbed.
Saute the onion and garlic in the coconut oil til translucent.
Add spices.
Put bag of broccoli in microwave and cook according to directions, or boil on stove.
Cut up sweet potato and carrots, add to pot with sauteed veggies.Stir for a few minutes, til well combined.
Add sauce, coconut milk, stir and cook on medium heat for about 10 minutes.
Add in chickpeas and broccoli, stir well and continue to cook til thickened.
Dish out food and enjoy!
Notes
*1 cup = 8oz (so the tiny cans of 8 oz tomato sauce work perfectly here.*If starting with dried chickpeas; start with about 2/3 cup and start the night before to soak, then boil and finish cooking them the day of (or prep over the weekend).