Vegan Chicken and Sweet Potato Curry

Indulge in the irresistible flavors of this Vegan Chicken and Sweet Potato Curry, a plant-based twist on a comforting classic! Bursting with fragrant spices like curry powder, cumin, and coriander, this dish features tender chunks of sweet potato and juicy vegan chicken pieces simmered to perfection in a creamy coconut milk and vegetable broth base. Earthy spinach adds a vibrant touch, while a squeeze of fresh lime and a sprinkle of cilantro brighten every bite. Ready in under an hour, this one-pot wonder is perfect for busy weeknights or cozy dinners. Serve it with steaming rice or soft naan for a hearty, satisfying vegan meal the whole family will love.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 grams Vegan chicken pieces
• 500 grams Sweet potatoes
• 2 tablespoons Coconut oil
• 1 large Onion
• 3 Garlic cloves
• 1 inch piece Fresh ginger
• 2 tablespoons Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 400 ml Coconut milk
• 250 ml Vegetable broth
• 100 grams Fresh spinach
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Cilantro leaves
• 1 Lime

Directions

Step 1

Peel and chop the sweet potatoes into 1-inch cubes.

Step 2

Dice the onion finely. Mince the garlic cloves and grate the ginger.

Step 3

Heat the coconut oil in a large pan over medium heat. Add the onion and sauté until translucent, about 5 minutes.

Step 4

Add the garlic, ginger, curry powder, ground cumin, and ground coriander. Cook for 2 minutes, stirring continuously to release the spices' aroma.

Step 5

Stir in the vegan chicken pieces, cooking for an additional 3 minutes ensuring they are well coated in the spices.

Step 6

Add the chopped sweet potatoes, pouring in the coconut milk and vegetable broth. Stir well, bringing the mixture to a gentle simmer.

Step 7

Cover the pan and reduce the heat to low. Let it cook for 20 minutes or until the sweet potatoes are tender, stirring occasionally.

Step 8

Stir in the fresh spinach until wilted, about 2 minutes.

Step 9

Season the curry with salt and black pepper to taste. Adjust seasoning if necessary.

Step 10

Remove from heat and garnish with freshly chopped cilantro leaves.

Step 11

Squeeze the juice of one lime over the curry before serving. Serve hot with rice or naan for a complete meal.

Nutrition Facts

Serving size	(1921.8g)

Amount per serving	% Daily Value*
Calories	1546.2

Total Fat 47.4g	0%
Saturated Fat 25.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 8675.8mg	0%
Total Carbohydrate 222.1g	0%
Dietary Fiber 36.8g	0%
Total Sugars 68.4g
Protein 79.7g	0%

Vitamin D 0IU	0%
Calcium 597.1mg	0%
Iron 26.5mg	0%
Potassium 2430.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.1%

Protein: 19.5%

Carbs: 54.4%