Step 1

Heat oil in a large pan over medium heat. Add onion and saute stirring occassionally for about 7 minutes or until the onion is translucent.

Step 2

Add garlic along with all spices and stir for 30 more seconds until fragrant.

Step 3

Add in tomatoes, sweet potato, Brussels Sprouts, chickpeas, coconut milk, salt, and pepper. Bring the vegan curry to a boil, then reduce to medium-low heat, cover with a lid, and cook for about 15 minutes or until the veggies have softened.

Step 4

Finally, add lime juice, stir, and adjust the seasoning.

Step 5

Remove vegetable curry from the heat and serve with a sprinkling of fresh parsley.