Vegan Peanut Curry with Chickpeas and Sweet Potato
Need a quick and simple dinner you can make in one pan? You're in luck because this vegan peanut curry with chickpeas and sweet potato is exactly that!
Servings: 5 servings
Calories: 418kcal
Ingredients
- 1 tablespoons olive oil
- 1 medium sweet potato, chopped
- 1/3 cup chopped onion
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can fire roasted diced tomatoes
- 1 (15 oz) can lite coconut milk
- 1/3 cup creamy peanut butter
- 1 tablespoon sriracha sauce
- 1 tablespoon red curry paste
- 1/2 tablespoon ginger paste or fresh grated ginger
- 1 (15 oz) can chickpeas, drained
- 1 (5 oz) bag baby spinach
- Salt, to taste
Instructions
- Add the olive oil, sweet potato, onion, and bell pepper to a pan. Sauté for 5 minutes over medium heat or until onion is translucent. Add the garlic and cook another minute.
- Stir in the tomatoes, coconut milk, peanut butter, sriracha, curry paste, and grated ginger. Bring to a simmer and cook for 8-10 minutes or until sweet potatoes start to soften.
- Stir in the chickpeas and spinach. Cook another 3-5 minutes or until the potatoes are fork tender and spinach is wilted. Taste and add salt if needed.
- Serve over cooked rice or favorite grain. Garnish with fresh cilantro if desired.
Video
Notes
*Not all curry pastes are vegan so make sure to read the ingredient label as some contain fish sauce.
Nutrition
Serving: 1serving | Calories: 418kcal | Carbohydrates: 47g | Protein: 14g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 399mg | Potassium: 725mg | Fiber: 11g | Sugar: 12g | Vitamin A: 10656IU | Vitamin C: 45mg | Calcium: 127mg | Iron: 4mg