Description
Savor the simplicity and bold flavors of this easy vegan curry, a plant-based masterpiece ready in just 45 minutes. Packed with creamy coconut milk, protein-rich chickpeas, vibrant sweet potatoes, and a nutrient boost from fresh spinach, this dish brings earthy spices and tropical richness to your table. Perfect for weeknight dinners or meal prep, it’s a healthy, hearty curry that proves vegan cooking can be both effortless and irresistible. Whether you’re a vegan veteran or a curious newbie, this recipe will become a go-to favorite!
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 can (14 oz) coconut milk
- 1 can (15 oz) chickpeas, drained
- 2 cups diced sweet potatoes
- 1 cup vegetable broth
- 2 cups spinach leaves
- Salt and pepper to taste
- Optional: fresh cilantro, for garnish
Instructions
- Sizzle the Base: Heat 1 tablespoon of coconut oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and grated ginger for another minute until fragrant.
- Spice It Up: Sprinkle 2 tablespoons of curry powder into the pot and stir for 30 seconds to toast the spices, unlocking their full flavor.
- Build the Curry: Pour in 1 can of coconut milk and 1 cup of vegetable broth, stirring to combine. Add 2 cups of diced sweet potatoes and 1 can of drained chickpeas. Bring to a gentle simmer, cover, and cook for 20 minutes or until the sweet potatoes are tender.
- Finish with Flair: Stir in 2 cups of spinach leaves until wilted, about 1-2 minutes. Season with salt and pepper to taste. Garnish with fresh cilantro if desired, and serve hot.
Notes
- Spice Level: For a bolder kick, add a pinch of cayenne or a diced chili in Step 2.
- Substitutions: Swap chickpeas with lentils or tofu, and use light coconut milk for a lower-fat option.
- Storage: Refrigerate leftovers for up to 4 days or freeze for 3 months. Reheat with a splash of broth to revive texture.
- Pro Tip: Prep the onion and sweet potatoes ahead of time to cut down on active cooking time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1/4 of recipe (approx. 1.5 cups)
- Calories: 380 kcal
- Sugar: 8g
- Sodium: 400mg (varies with broth and salt)
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: easy vegan curry, vegan curry recipe, plant-based dinner, quick vegan meals, healthy curry