Vegetable Curry
by unknown · 4/29/2026
DinnerVegetarianVeganAsianHealthy
A warming, fragrant coconut curry packed with chickpeas and vegetables. Naturally vegan and deeply satisfying.
4 servingsPrep: 15 minCook: 30 minTotal: 45 min
Ingredients
Servings:
4
- 1 can (15 oz)chickpeas, drained
- 1 largesweet potato, diced
- 2 cupsspinach
- 1 can (14 oz)coconut milk
- 14 ozcanned diced tomatoes
- 1onion, diced
- 3garlic cloves, minced
- 1 tbspginger, grated
- 2 tbspcurry powder
- 1 tspgaram masala
- 2 tbspvegetable oil
Instructions
- 1.Heat oil in a large pot over medium heat. Cook onion until golden, about 7 minutes.
- 2.Add garlic, ginger, curry powder, and garam masala. Cook 2 minutes until very fragrant.
- 3.Add sweet potato and stir to coat in spices. Cook 3 minutes.
- 4.Pour in coconut milk and tomatoes. Bring to a simmer, then cook 15 minutes until sweet potato is tender.
- 5.Add chickpeas and spinach. Stir until spinach wilts, about 2 minutes. Season and serve.
Notes
Serve with basmati rice or warm flatbread to soak up the sauce.