One-Pot Sweet Potato Chickpea Curry: Easy Vegan Meal (Print Version)
Sweet Potato Chickpea Curry is a flavorful one-pot vegan meal. This easy, healthy recipe is packed with plant-based protein and vibrant spices for a satisfying dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Indian
Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free
# Ingredients:
→ Aromatic Foundation
01 -
1 tbsp olive oil
02 -
1 large yellow onion, diced
03 -
4 cloves garlic, minced
04 -
1 tbsp fresh ginger, grated
→ Hearty Core
05 -
2 lbs sweet potatoes, peeled and diced into 1-inch cubes
06 -
1 (15-oz) can chickpeas, drained and rinsed
07 -
1 (14.5-oz) can diced tomatoes, undrained
→ Warming Spice Medley
08 -
1 tsp ground cumin
09 -
1 tsp ground coriander
10 -
1/2 tsp ground turmeric
11 -
1 tsp garam masala
12 -
1/2 tsp cayenne pepper (or to taste)
13 -
1 tsp salt (or to taste)
14 -
1/2 tsp black pepper (or to taste)
→ Creamy Simmering Liquid
15 -
1 (13.5-oz) can full-fat coconut milk
16 -
1 cup vegetable broth
→ Fresh Finish
17 -
2 tbsp fresh lime juice
18 -
1/4 cup fresh cilantro, chopped (for garnish)
# Instructions:
01 -
Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add 1 large yellow onion, diced, and cook for 5-7 minutes until softened and translucent. Stir in 4 cloves garlic, minced, and 1 tbsp fresh ginger, grated, cooking for another minute until fragrant.
02 -
Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1 tsp garam masala, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper to the pot. Stir constantly for 1 minute until the spices are fragrant, coating the aromatics evenly.
03 -
Stir in 2 lbs sweet potatoes, peeled and diced into 1-inch cubes, 1 (15-oz) can chickpeas, drained and rinsed, and 1 (14.5-oz) can diced tomatoes, undrained. Mix well to combine all ingredients with the spiced aromatics.
04 -
Pour in 1 (13.5-oz) can full-fat coconut milk and 1 cup vegetable broth. Bring the mixture to a gentle boil, then reduce heat to low, cover, and let your Sweet Potato Chickpea Curry | One-Pot Vegan Meal simmer.
05 -
Continue to simmer, covered, for 15-20 minutes, or until the sweet potatoes are fork-tender. Stir occasionally to prevent sticking and ensure even cooking. If the curry becomes too thick, add a splash more vegetable broth.
06 -
Remove the pot from heat. Stir in 2 tbsp fresh lime juice. Taste and adjust seasoning with additional salt, pepper, or cayenne pepper as desired for the perfect Sweet Potato Chickpea Curry | One-Pot Vegan Meal.
07 -
Ladle the warm Sweet Potato Chickpea Curry | One-Pot Vegan Meal into bowls. Garnish generously with 1/4 cup fresh cilantro, chopped, before serving. This dish pairs wonderfully with rice or naan bread.
# Notes:
01 -
For a spicier kick, increase the cayenne pepper or add a pinch of red pepper flakes with the other spices. If you prefer a milder curry, omit the cayenne entirely.
02 -
This Sweet Potato Chickpea Curry | One-Pot Vegan Meal is fantastic served over fluffy basmati rice, quinoa, or with warm naan bread for dipping. A dollop of vegan yogurt can also be a nice addition.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight, making it even more delicious the next day.
04 -
To save on prep time, you can buy pre-diced sweet potatoes. Just ensure they are cut into roughly 1-inch cubes for even cooking.
# Tools You'll Need:
01 -
large pot or Dutch oven
02 -
cutting board
03 -
chef's knife
04 -
measuring cups
05 -
measuring spoons
06 -
grater
07 -
can opener
# Nutrition Facts (Per Serving):
Calories: 530 kcal
Total Fat: 21 g
Total Carbohydrate: 80 g
Protein: 12 g