Baked Chickpea Sweet Potato Curry Vegan
View original ↗
Vegan Richa · by Vegan Richa★ 5.0 (40)

Baked Chickpea Sweet Potato Curry Vegan

NUTRITION · PER SERVING60M COOK
CAL 20%·PRO 27%
CARBS 40G40% OF CAL
12G FIBER12G SUGAR16G OTHER
FAT 23G53% OF CAL
15G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-pot chickpea and sweet potato curry baked in a casserole with coconut milk and warming spices. Easy and hands-off, it's perfect for a quick weeknight dinner.

mainindiancurrybeansdairy freegluten freeveganvegetarian
View the full recipe on Vegan Richa →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 2 teaspoons oil
  • 1/2 cup chopped onion
  • 2 cloves of garlic minced
  • 1 teaspoon minced ginger
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • 1 tablespoon curry powder or berbere spice or dry harissa spice or 2 teaspoons garam masala
  • 1/4 teaspoon black pepper (or cayenne or omit for less heat)
  • 1/2 teaspoon salt
  • 15 ounce diced tomatoes with their juices (or 1 cup chopped and 1 cup pureed )
  • 15 ounce can chickpeas (drained or 1 1/4 cup of cooked chickpeas)
  • 10 ounces cubed sweet potatoes or about 2 1/2 cups
  • 1 cup coconut milk ((use the whole 14 oz can for saucier) , see notes for subs)
  • 2 tablespoons peanut butter or almond butter (or sunflower seed butter for Nutfree)
  • 1/4 cup water
  • 2 cups well-packed fresh baby spinach or 1 cup frozen spinach (thawed)
  • cilantro (pepper flakes, and lime juice for garnish)
PREP
15M
SODIUM
399MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.