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Vegan Peanut Curry with Chickpeas and Sweet Potato

  • Author: Dietitian Debbie
  • Prep Time: 10 Min
  • Cook Time: 20 Min
  • Total Time: 30 minutes
  • Yield: 5
  • Category: Entree

Description

Need a quick and simple dinner you can make in one pan? You’re in luck because this vegan peanut curry with chickpeas and sweet potato is exactly that!


Ingredients

  • 2 tablespoons olive oil
  • 1 medium sweet potato
  • 1/3 cup chopped onion (~1/4 large onion)
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (15 oz.) can fire roasted diced tomatoes
  • 1 (15 oz.) can chickpeas, drained
  • 1 (15 oz.) can lite coconut milk
  • 1/3 cup creamy peanut butter
  • 1 tablespoon sriracha sauce
  • 1 tablespoon red curry paste
  • 1/2 tablespoon ginger paste or fresh grated ginger
  • 1/2 bunch lacinato kale leaves, stems removed, chopped
  • Salt and ground black pepper, to taste

Instructions

  1. Add the olive oil, onion, sweet potato, and bell pepper to a pan. Sauté for 5 minutes or until onion is translucent. 
  2. Add the garlic and cook another minute. 
  3. Stir in the tomatoes, chickpeas, coconut mil, peanut butter, sriracha, ginger, and curry paste. Bring to a simmer and cook for 8-10 minutes or until sweet potatoes start to soften. 
  4. Stir in the kale and a dash of salt and pepper. Cook an additional 3-5 minutes or until potatoes are fork tender and kale is wilted. Taste and add more salt if needed. 
  5. Serve over cooked rice or favorite grain. Garnish with fresh cilantro if desired. 

Notes

*Not all curry pastes are vegan so make sure to read the ingredient label as some contain fish sauce.


Nutrition

  • Serving Size: 1/5 recipe
  • Calories: 271 kcals
  • Sugar: 11 g
  • Sodium: 541 mg
  • Fat: 14 g
  • Saturated Fat: 5.5 g
  • Unsaturated Fat: 8.5 g
  • Carbohydrates: 27 g
  • Fiber: 7 g
  • Protein: 7 g
  • Cholesterol: 0 mg