Easy Vegan Sweet Potato Coconut Curry

Make this easy Vegan Sweet Potato Curry for a quick and delicious dinner! This curry is plant-based, gluten-free, and oil-free. Make it in just 40 minutes.

Author:

Elizabeth | At Elizabeth's Table

Serves:

12

Prep:

10

minutes

Cook:

30

minutes

TOtal:

40

minutes

Ingredients

  • 1 1/2 Cups Vegetable Stock, divided
  • 1 Large Yellow Onion, chopped
  • 5 Cloves Garlic, minced
  • 2 Teaspoons Curry Powder
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 1 Can Unsweetened Coconut Milk
  • 2 Pounds Sweet Potatoes (about 2 medium), cubed
  • 1 15-Ounce Can Chickpeas, drained and rinsed
  • 1 Cup Frozen Peas
  • 1 Head Kale, de-stemmed and rinsed
  • 1 Cup Uncooked White Rice (optional)
  • Lime Wedges, for garnish

Instructions

  1. Use a few tablespoons of vegetable broth to sauté the onion in a large saucepan over medium-high heat. Add more vegetable broth if the onion starts to stick.
  2. Add the garlic, curry powder, salt & pepper. Cook for 30 seconds.
  3. Add the coconut milk, remining vegetable stock, sweet potatoes, chickpeas, and peas. Bring to a simmer and cook for 15-20 minutes, until the sweet potatoes are soft.
  4. Meanwhile, cook the rice according to the package directions (if using).
  5. Remove the curry from the heat and stir in the kale. Allow the heat of the curry to cook the kale for 3-5 minutes.
  6. Serve the curry on top of the rice and garnish with a squeeze of lime juice.