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Creamy Chickpea & Sweet Potato Coconut Curry is a delightful dish that beautifully blends flavors, textures, and nutrition. This vegan curry is not only a feast for the senses but also a nourishing option that caters to a variety of dietary preferences. With its vibrant colors and enticing aroma, it captures the essence of comfort food while being entirely plant-based. As more individuals seek to incorporate healthier eating habits into their lives, plant-based meals like this curry have gained significant popularity. They are not only delicious but also promote wellness and sustainability.

Creamy Chickpea & Sweet Potato Coconut Curry

Indulge in the comfort of a Creamy Chickpea & Sweet Potato Coconut Curry that combines rich flavors with wholesome ingredients. This vegan dish features hearty chickpeas, sweet potatoes, creamy coconut milk, and fresh spinach, all elevated by fragrant spices. Packed with protein, fiber, and essential nutrients, it’s perfect for anyone seeking a nutritious meal. Easy to customize and quick to prepare, this curry is a delicious way to enjoy plant-based eating!
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Ingredients
  

1 medium sweet potato, peeled and diced

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon yellow curry powder

1 teaspoon ground cumin

1/2 teaspoon turmeric powder

1 can (13.5 oz) coconut milk

1 cup vegetable broth

1 cup spinach, roughly chopped

1 tablespoon soy sauce or tamari (for gluten-free)

Juice of 1 lime

Salt and pepper to taste

Fresh cilantro, for garnish

Instructions
 

Sauté the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.

    Add Spices: Sprinkle in the yellow curry powder, ground cumin, and turmeric. Stir well to coat the onions and allow it to cook for about 1 minute, releasing the spices' aroma.

      Cook the Sweet Potatoes: Add the diced sweet potato to the pot. Pour in the vegetable broth and bring it to a gentle boil. Reduce the heat and let it simmer for about 10 minutes, or until the sweet potatoes start to soften.

        Incorporate Chickpeas & Coconut Milk: Stir in the chickpeas and coconut milk into the pot. Allow the mixture to come back to a gentle simmer. Cook for an additional 10-15 minutes, ensuring the sweet potatoes are fully tender.

          Add Greens and Seasoning: Once the curry reaches your desired consistency, fold in the chopped spinach and soy sauce (or tamari). Cook for another 2-3 minutes until the spinach wilts. Squeeze in the lime juice and season with salt and pepper to taste.

            Garnish and Serve: Remove the pot from the heat. Ladle the curry into bowls, garnish with fresh cilantro, and enjoy with rice or naan.

              Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings