Vegan Chickpea and Sweet Potato Curry

A rich, nutritious, and aromatic one-pot dish that combines flavorful spices, chickpeas, sweet potatoes, and creamy coconut milk. Preparation is quick and easy, and the dish is served with cooked rice or chapati.

Details

  • Preparation Time: 7 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 3 spoons Oil, olive

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 2 teaspoons Ginger, fresh

  • 400 g Chickpea, cooked

  • 1 piece Sweet potato

  • 400 g Tomato, pieces - can

  • 400 ml Coconut milk

  • 1 spoon Spices, turmeric, ground

  • 1 teaspoon Spices, cumin, seeds

  • 1 teaspoon Spices, turmeric, ground

  • pieces Salt, table

  • pieces Spices, chili powder

  • 1 handful Spinach, raw

  • 1 piece Lime, fresh

Steps

  1. Peel and finely chop the garlic and onion. Rinse the chickpeas under running water and drain them. Also, rinse the spinach under running water and dry it. Peel the sweet potato and cut it into chunks.

  2. Place a pot on the stove and heat olive oil (or coconut oil). Add the onion, garlic, and grated ginger, and sauté the ingredients while stirring for 5 minutes. Add the chickpeas, sweet potato, and tomato, then pour in the coconut milk. Mix well and bring to a boil, then reduce the heat to medium and simmer the curry for 15 minutes.

  3. After 15 minutes of cooking, add the spices: garam masala, cumin, and turmeric. Season the curry with salt to taste, and if desired, add a bit of chili.

  4. Roughly chop the spinach and stir it into the curry. Cook everything together for about 5 more minutes until the spinach softens, then serve the prepared dish in deep bowls or plates. Serve the curry with cooked rice or chapati, and a wedge of lime on the side to add a refreshing touch.

Nutrition Information (Per 100g)

  • Calories: 108.32 kcal
  • Fat: 3.34 g
    • Saturated Fat: 0.26 g
  • Carbohydrates: 14.95 g
    • Sugars: 1.76 g
  • Protein: 3.43 g
  • Fiber: 3.34 g