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.
Servings: 4 servings
Ingredients
- 1 tablespoon coconut oil
- 2 cloves garlic minced
- 1 medium sweet potato cubed
- 3 cups cauliflower florets about ½ of a medium cauliflower
- 2 large carrot thinly sliced
- 1 teaspoon curry powder
- ½ teaspoon ground turmeric
- 1 15 ounce can of lite coconut milk
- 1 cup broth
- 2 tablespoons almond butter can sub in peanut butter if desired
- 1 tablespoon soy sauce
- 1 teaspoon salt
- black pepper to taste
- 1 15 ounce can of chickpeas rinsed and drained
- 1 bell pepper thinly sliced
- ⅔ cup of 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.
Notes
You can swap the almond butter for peanut butter or another nut/ seed butter as desired.
Nutrition
Calories: 481kcal | Carbohydrates: 63g | Protein: 17g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1324mg | Potassium: 1038mg | Fiber: 16g | Sugar: 14g | Vitamin A: 14835IU | Vitamin C: 83mg | Calcium: 144mg | Iron: 5mg
