Easy Vegan Sweet Potato Coconut Curry
Make this easy Vegan Sweet Potato Curry for a quick and delicious dinner! This curry is plant-based, gluten-free, and oil-free. Make it in just 40 minutes.
Ingredients
- 1 ½ Cups Vegetable Stock divided
- 1 Large Yellow Onion chopped
- 5 Cloves Garlic minced
- 2 Teaspoons Curry Powder
- 1 Teaspoon Salt
- ¼ Teaspoon Black Pepper
- 1 15 Ounce Can Unsweetened Coconut Milk
- 2 Pounds Sweet Potatoes about 2 medium, cubed
- 1 13.5 Ounce Can Chickpeas drained and rinsed
- 1 Cup Frozen Peas
- 1 Head Kale de-stemmed and rinsed
- 1 Cup Dry White Rice optional
- Lime Wedges for garnish
Instructions
- Use a few tablespoons of vegetable broth to sauté the onion in a large saucepan over medium-high heat. Add more vegetable broth if the onion starts to stick.
- Add the garlic, curry powder, salt & pepper. Cook for 30 seconds.
- Add the coconut milk, remaining vegetable stock, sweet potatoes, chickpeas, and peas. Bring to a simmer and cook for 15-20 minutes, until the sweet potatoes are soft.
- Meanwhile, cook the rice according to the package directions (if using).
- Remove the curry from the heat and stir in the kale. Allow the heat of the curry to cook the kale for 3-5 minutes.
- Serve the curry on top of the rice and garnish with a squeeze of lime juice.
Nutrition
Calories: 249kcal | Carbohydrates: 38g | Protein: 6g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 464mg | Potassium: 504mg | Fiber: 6g | Sugar: 6g | Vitamin A: 11972IU | Vitamin C: 19mg | Calcium: 82mg | Iron: 2mg