Sweet Potato and Chickpea Curry (Vegan Vindaloo)
A comforting sweet potato and chickpea curry simmered in a creamy coconut sauce with warming spices. Hearty, plant-based, and perfect for easy weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4–6 1x
Ingredients
2 medium sweet potatoes, peeled and cubed
1 can chickpeas, drained and rinsed
1 onion, diced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp curry powder
1 can full-fat coconut milk
1 can diced tomatoes
1 cup vegetable broth
2 tbsp oil
2 cups spinach (optional)
Salt to taste
Lime juice to finish
Instructions
-
Heat oil in a pot and sauté onion until soft.
-
Add garlic and ginger; cook 1 minute.
-
Stir in curry powder and toast briefly.
-
Add sweet potatoes and chickpeas; mix well.
-
Pour in coconut milk, tomatoes, and broth.
-
Simmer covered 20–25 minutes until potatoes are tender.
-
Stir in spinach, season with salt, and finish with lime juice.
-
Serve hot with rice or naan.
Notes
Add extra vegetables or spice to taste. Freezes well and reheats beautifully. Use light coconut milk for a lighter version.