Chickpea, Sweet Potato, and Lentil Curry
This easy vegan curry is made in one pot with chickpeas, sweet potatoes, and lentils for a healthy weeknight dinner. Ready in under an hour and great for meal prep!
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 inch fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 sweet potatoes, peeled and chopped
- 1 cup red lentils, rinsed and drained
- 15 oz can fire roasted tomatoes
- 4 cups vegetable broth
- 15 oz can coconut milk
- 2 tablespoons coconut aminos
- 1 15oz can chickpeas, rinsed and drained
- 3-4 cups fresh spinach, or kale (or 12 oz defrosted frozen spinach or kale)
- ½ lemon, juiced
- rice, to serve
- warm pita bread, to serve
- non-dairy yogurt or coconut milk, for garnish
Instructions
- Saute the aromatics: Heat olive oil in a large pot or dutch oven. Add the diced onion and grated ginger. Saute for 5-7 minutes, until softened and fragrant.
- Add the spices: Stir in the curry powder, turmeric, salt, and black pepper. Toast them for 30 seconds to release their flavor.
- Add in the vegetables: Add the chopped sweet potato, red lentils, fire-roasted tomatoes, vegetable broth, coconut milk, and coconut aminos. Stir well, cover, and bring to a gentle boil.
- Simmer: Once boiling, reduce heat and let simmer uncovered for about 25 minutes, or until the sweet potatoes are fork-tender and the lentils are soft. Stir occasionally.
- Finish the curry: Remove from heat and stir in the chickpeas, fresh spinach (or kale), and lemon juice. Taste and adjust as needed.
- Serve & enjoy: Ladle into bowls and garnish with non-dairy yogurt, fresh cilantro, or an extra drizzle of coconut milk. Serve with rice, naan, or pita bread. Enjoy!
Video
Serving: 1bowl, Calories: 465kcal, Carbohydrates: 56g, Protein: 15g, Fat: 22g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Sodium: 1500mg, Potassium: 968mg, Fiber: 17g, Sugar: 8g, Vitamin A: 12757IU, Vitamin C: 16mg, Calcium: 131mg, Iron: 8mg
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