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Make this easy vegan curry tonight for dinner, don't have sweet potato? Substitute for hearty vegetables like potato, cauliflower or radish! Cooking for the fam? Check out our Vegan Family Friendly Feed!
- 3 small sweet potatoes, diced
- 2 small carrots, diced
- 1 small onion, diced
- 1 can diced tomatoes
- 1 can chickpeas
- 1 can coconut milk
- 2 tablespoons ginger, minced
- 2 tablespoons garlic, minced
- 1/ 2 teaspoon curry powder, or to taste
- 1/ 2 teaspoon garam masala, or to taste
- 1/ 2 teaspoon red pepper flakes, or to taste
- Salt, to taste
- Pepper, to taste
In a large sauté pan heat olive oil over medium-high heat until ripples form, cook garlic, ginger, and onion until fragrant and softened, 2-3 minutes. Add sweet potato, carrots, chick peas, and spices and continue to cook until aromatic and slightly browned, 10 minutes.
Add in diced tomatoes tomatoes with liquid and 1 cup of water. Simmer with the lid on until everything is tender, 20-25 min. Remove the lid. pour in coconut milk, and simmer for 5 more minutes. Serve with cilantro, lime, and naan bread.