Vegan Sweet Potato Chickpea Curry
Servings: 6 servings
Calories: 304kcal
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.
Print Recipe
Equipment
- Medium & large pots with lids
- microwave (optional- but convenient)
- Measuring cups, spoons, stirring utensils
Ingredients
- 1 tbsp coconut oil
- 1 white onion
- 2-3 cloves of garlic
- 1 tsp ginger
- 1 tsp cumin
- ½ tsp turmeric
- 1-2 tsp curry powder
- 1 large sweet potato diced
- 1 carrot diced
- 1 cup tomato sauce
- 1 can (15oz) coconut milk
- 1 bag (12oz) broccoli frozen
- 1 can (15oz) chickpeas
- to taste salt
- 2 cups white rice
- 4 cups 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).
Nutrition
Calories: 304kcal | Carbohydrates: 63g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 234mg | Potassium: 401mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7228IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 2mg