Vegan Coconut Curry

Dive into the warm, comforting flavors of this Vegan Coconut Curry, a one-pot wonder brimming with vibrant vegetables and aromatic spices. This plant-based recipe combines creamy coconut milk, tender sweet potatoes, and protein-packed chickpeas, all infused with a rich blend of curry powder, cumin, and a touch of heat from cayenne pepper. With the addition of fresh spinach and a zingy squeeze of lime, the dish is as nutritious as it is flavorful. Quick to prepare and perfect for busy weeknights, this curry is ready in just 45 minutes and pairs beautifully with steamed rice or warm naan. Garnished with fresh cilantro, it’s a satisfying, gluten-free meal that’s sure to become a household favorite.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 tablespoon coconut oil
• 1 medium yellow onion, diced
• 3 units garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 medium red bell pepper, sliced
• 1 large sweet potato, peeled and cubed
• 1 large carrot, sliced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon cayenne pepper
• 1 15-ounce can canned chickpeas, drained and rinsed
• 1 14-ounce can canned coconut milk
• 1 cup vegetable broth
• 1 large lime, juiced
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups fresh spinach
• 0.5 cup cilantro, chopped for garnish

Directions

Step 1

In a large pot, heat coconut oil over medium heat.

Step 2

Add the diced onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the garlic and ginger, cooking for another minute until fragrant.

Step 4

Add the red bell pepper, sweet potato, and carrot; cook for 3-4 minutes.

Step 5

Sprinkle curry powder, cumin, coriander, and cayenne pepper over the vegetables. Stir well to coat.

Step 6

Add the chickpeas, coconut milk, and vegetable broth. Stir to combine.

Step 7

Increase heat to bring the mixture to a simmer, then lower the heat and cover. Let it cook for about 20 minutes or until the sweet potatoes are tender.

Step 8

Stir in the lime juice, salt, and black pepper.

Step 9

Add the fresh spinach and cook until it just wilts, about 2 minutes.

Step 10

Adjust seasoning if needed and serve hot with cilantro sprinkled on top.

Nutrition Facts

Serving size	(1774.6g)

Amount per serving	% Daily Value*
Calories	1979.6

Total Fat 121.7g	0%
Saturated Fat 96.4g	0%
Polyunsaturated Fat 1.0g
Cholesterol 0mg	0%
Sodium 8553.3mg	0%
Total Carbohydrate 199.2g	0%
Dietary Fiber 41.8g	0%
Total Sugars 50.9g
Protein 49.3g	0%

Vitamin D 0IU	0%
Calcium 512.6mg	0%
Iron 39.6mg	0%
Potassium 4069.9mg	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: 52.4%

Protein: 9.4%

Carbs: 38.1%