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Chunky Vegan Sweet Potato Curry
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This recipe is featured in our Weekly Gluten Free Pantry Plan Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

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!

✨Sweet Potato Curry✨ Aka the most beautiful, cozy winter dinner that I will never grow tired of eating. 🍠🍛🤤 -@brokegirltable

Details

Prep time 15mins
Cook time 30mins
Serves or Makes: 4 pers
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Recipe

ingredients

  • 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

Method

  • Step 1

    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.

  • Step 2

    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.