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Curry

Chickpea and Sweet Potato Curry

Budget-friendly and ready in 30 minutes, this flavorful vegan curry is an easy weeknight dinner utilizing a variety of pantry ingredients.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
440 calories per serving

Steps

1
Cut the sweet potatoes into ½-inch pieces. In a medium bowl, combine the sweet potatoes and ¼ cup water. Season with salt and pepper. Cover with vented plastic and microwave 7–8 min., until mostly tender.
2
Meanwhile, in a Dutch oven, heat the oil on medium-high. Add the onions and peppers and cook 2 min., until softened. Season with salt and pepper. Stir in the curry paste and cook 1–2 min., until fragrant. Add the chickpeas, coconut milk, sweet potatoes, and ½ cup water. Reduce heat to medium and simmer 10 min. Stir in the baby spinach and cook 2 min., until wilted.
3
Meanwhile, cook couscous according to package directions. Squeeze juice from lime into the curry. Season with salt and pepper, and top with the cilantro and green onions. Serve curry over couscous.

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