Vegan Curry with Sweet Potatoes
This creamy vegan curry with sweet potatoes and coconut milk is made with chickpeas, spinach, tomatoes, turmeric, ginger, and green curry paste. It's big on flavor without being too spicy, making it a great dish for kids. Done in 30 minutes and easy to customize, this recipe will become one of your go-to dishes.
- 2 sweet potatoes
- 3 cloves garlic
- 1 tbsp ginger paste
- 1 onion
- 15 oz can of diced tomatoes
- 15 oz can of organic chickpeas or 2 cups
- 16 oz bag of organic fresh spinach leaves
- 15 oz can of regular coconut milk
- 1 tsp turmeric
- 1 tsp green curry paste
Peel and dice sweet potatoes. Cover in 1 inch of water and cook until soft in a separate pan.
In a large cast iron skillet pour 1/2 cup of water or vegetable broth to cover the bottom. Sauté garlic, and onions until translucent.
Add coconut milk, chickpeas, and diced tomatoes. Cook on medium heat for 8-10 minutes or until heated through.
Drain sweet potatoes and add to the pot.
Add turmeric, green curry paste, and ginger. Stir in spinach one handful at a time until it wilts.
Add salt to taste.
Serve alone or over brown rice.
Calories: 273kcal | Carbohydrates: 34g | Protein: 9g | Fat: 13g | Saturated Fat: 10g | Sodium: 164mg | Potassium: 910mg | Fiber: 8g | Sugar: 7g | Vitamin A: 13507IU | Vitamin C: 25mg | Calcium: 130mg | Iron: 6mg