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
- 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.
- Add the garlic, curry powder, salt & pepper. Cook for 30 seconds.
- 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.
- Meanwhile, cook the rice according to the package directions (if using).
- 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.
- Serve the curry on top of the rice and garnish with a squeeze of lime juice.