Chickpea & Sweet Potato Coconut Curry

This Sweet Potato Chickpea Curry is an EASY vegan dinner recipe and a new favorite in our house. I'm excited for you to try it out! It's a great meal prep recipe and easy to throw together in one big pan.

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 426 kcal per serving

Ingredients

1 tbsp - coconut oil
2 clove - garlic
1 - sweet potato
3 cups - cauliflower florets
2 - carrot
1 tsp - curry powder
½ tsp - ground turmeric
15 ounces - lite coconut milk
1 cup - broth
2 tablespoons - almond butter
1 tbsp - soy sauce
1 tsp - salt and pepper
15 ounces cans - chickpeas
1 - bell pepper
⅔ cup - frozen peas

Instructions

In a large skillet over medium heat, melt the coconut oil and add in the minced garlic. Cook for 2 minutes.
Add in the sweet potato, cauliflower, and carrots and saute for 5 minutes as the veggies begin to soften a bit. Stir in the curry powder and turmeric and cook for an additional minute.
Mix in the coconut milk, broth, almond butter, soy sauce, salt, and pepper and cook for 5 additional minutes as the veggies continue to cook. Stir in the bell pepper and cook for 10 additional minutes.
Finally, mix in the chickpeas and green peas. Simmer gently for a few more minutes until the peas are heated through and all of the veggies are fork tender.
Serve on it’s own or over quinoa or basmati rice and enjoy!

Nutrition