Description
This sweet potato, kale, and chickpea curry is vegan, vegetarian, and so delicious! It’s a cozy, comforting meal made with healthy ingredients. Serve it with rice and garnish with toasted cashews.
Ingredients
Scale
- 1 tbsp oil (olive, avocado, or coconut)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsp red curry paste
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1/2 to 1 tsp salt
- 2 large sweet potatoes, cubed
- 1 can garbanzo beans, drained and rinsed
- 1 can coconut milk, full-fat or lite
- 1 cup vegetable broth
- 1 tbsp coconut sugar
- 2–3 cups chopped kale, packed
- White rice or brown rice, for serving
- Cashews or peanuts, for serving
Instructions
- If serving the curry with rice (highly recommended!), prepare it according to the package.
- Heat a large pot or skillet on medium-low temperature. Add oil and diced onions. Sauté for 1-2 minutes, stirring frequently. Add minced garlic, ginger, cinnamon, cumin, and salt. Sauté for an additional minute. Add cubed sweet potatoes and red curry paste. Cook for 5 minutes, stirring frequently.
- Add coconut milk, vegetable broth, garbanzo beans, and coconut sugar. Mix the ingredients to combine. Bring to a boil, then simmer for 15-20 minutes or until sweet potatoes are tender. Toss in the chopped kale and cook for 2-3 minutes (until wilted).
- Serve curry over rice. Garnish with cashews or crushed peanuts.
Notes
- Nutrition information below reflects just the curry (without rice).
Nutrition
- Serving Size: 1/4 recipe
- Calories: 375
- Sugar: 15g
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 12g
