Yummy vegan curry dish. Serve with basmati rice and naan bread.

Vegan Sweet Potato Chickpea Curry

olive oil

onion, chopped

garlic,

ginger root

(15 ounce) can chickpeas, drained

(14.5 ounce) can diced tomatoes

(14 coconut milk

potato,

garam masala

cumin

turmeric

salt

red chile flakes

baby spinach

Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.


Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.


I will def make this again! Flavor is great. The chick peas(garbanzo beans) were a little crunchy, so I think I will cook them separately next time before adding to the dish.

Delicious! I didn t have turmeric so I used curry powder. Doubled the spinach and it turned out great! Super easy and just the right amount of spice.

This was a great recipe and I loved this Indian dish. Changes I made: Because I didn't have any spinach on hand I substituted about 1 cup of peas. Throwing a handful of raisins in was a wonderful additional to the taste. Don't skip the Garam Marsala spice which is a must! I found I needed to cook the mixture for an extra 15 minutes to get the chickpeas extra soft. Cook it long enough for this to occur or the outcome won't be as good. I served this atop Basmati rice and made some homemade Naan. My mom who isn't a big Indian food fan really liked this as well. We got three nights out of the meal between two people including the rice and bread. I'll definitely make this again!

This is a great recipe. I made no changes to it. It tastes wonderful as is and has become a regular meal for my household.

It’s become a staple in my family. My husband adds sautéed chicken for the kids.

very  good   hubby loved it -  But if I make  again will  cut  the spices in half or even more -- otherwise  we loved it .

This is so delicious and flavorful! I left out the red pepper flakes and added chopped red yellow and orange sweet peppers because I'm feeding a three year old. We loved it and will definitely be making this again.

This is really good. After I tasted in the pot, I may have added more garlic, onion powder, and maybe salt.  Other than that, it tasted delicious. Didn't have spinach so it was just potatoes and chickpeas.  The flavors get better if you have leftovers and eat it the next day or after.

Very good! I did use less olive oil and used light coconut milk. This cut down the calories to about 220 per serving.  Also, I used a large-diced zucchini instead of spinach, which I'm sure is also good. I think this lends itself to most green vegetables, so you can use what you like/have. I kept all the other ingredients the same, including the spices, but I like to saute my spices with the onions and garlic. This gets more flavor from the spices and gets rid of that raw spice taste that can happen when you just add them at the end, like you'd do with salt. This was really delicious--thank you for such an approachable curry recipe with great results.

vegan sweet potato chickpea curry

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 6

Author : Sherri Zeringue D'Argenio

Ingredients

Instructions

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