Baked Chickpea Sweet Potato Curry Vegan
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
315 kcal
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Course
Main Course
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Cuisine
Indian
Baked Chickpea Sweet Potato Curry Vegan
Description
Baked Chickpea Sweet Potato Curry Vegan begins by roasting onion, garlic, ginger, and sweet potatoes separately in oil and spices at 400°F until the onions turn golden and the potatoes are coated. A spiced mix of coriander, cumin, paprika, cinnamon, curry powder, and black pepper lends depth and warmth to the dish.
Once roasted, coconut milk and peanut butter are stirred in to create a creamy sauce base. Diced tomatoes, chickpeas, salt, and water are incorporated before the mixture returns to the oven to bake until the sweet potatoes are cooked through and the sauce thickens slightly. Spinach is added near the end to wilt and maintain its bright color.
The dish showcases a balance of savory spices, mild sweetness from the sweet potatoes, and a smooth, rich sauce from the coconut milk and peanut butter. It's a hearty plant-based curry suitable for serving with rice or flatbreads.
Notes include alternatives like sunflower seed butter for nut-free versions, substitutions for coconut milk with other nondairy milks, and vegetable variations. Cooking methods can be adapted stovetop with sautéing. Omitted oil versions require attention to cooking times and liquid addition.
Ingredients
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 2 teaspoons ground coriander
- 1 teaspoon cumin ground
- 1 teaspoon paprika
- 1/4 teaspoon cinnamon
- 1 tablespoon curry powder or berbere spice or dry harissa spice or 2 teaspoons garam masala
- 1/4 teaspoon black pepper or cayenne or omit for less heat
- 1/2 teaspoon salt
- 15 ounce diced tomatoes or 1 cup chopped and 1 cup pureed, with their juices
- 15 ounce chickpeas drained or 1 1/4 cup of cooked chickpeas, canned
- 10 ounces sweet potato use other veggies such as potatoes, cauliflower, butternut squash, zucchini or a combination for variation, cubed, about 2 1/2 cups
- 1 cup coconut milk (use the whole 14 oz can for saucier) , see notes for subs
- 2 tablespoons peanut butter or sunflower seed butter for Nutfree, or almond butter
- 1/4 cup water
- 2 cups spinach thawed, well-packed fresh baby or 1 cup frozen
- cilantro pepper flakes, and lime juice for garnish
Instructions
- In a 9x11 or a similar size baking dish, add the oil and spread evenly. Preheat the oven to 400 deg F(205 c)
- Then add the onion, garlic, and ginger on one side and the sweet potato on the other side.
- Mix all the spices except salt in a bowl. Mix well and sprinkle all over.
- Mix the onions a little bit and mix sweet potatoes to coat the spices but keep the onions and sweet potatoes separate. Sprinkle some splashes of water if needed while mixing, to help the spices stick.
- Bake at 400 degrees Fahrenheit(206 c) for 15-16 minutes or until the onions are golden.
- Then remove the baking dish from the oven then add in the coconut milk and peanut butter and mix in. Mix the peanut butter into the coconut milk until it's mixed in otherwise, it will just stay in one corner of the dish.
- Then add in the tomato, chickpeas, salt, water, and mix really well.
- Put the dish back in the oven and bake for 20-30 minutes or until the sweet potato is cooked to preference and the sauce has thickened. (If the sweet potatoes aren’t tender at 20 min, cover the dish with parchment and check in another 10-15 mins)
- Remove from the oven and immediately add in the spinach and mix in. The spinach will wilt with the heat of the sauce.
- Taste and adjust salt and flavor then garnish with cilantro, red pepper flakes, and lime juice and serve with rice, cauliflower rice or flatbread.
Notes
- Use sunflower seed butter to make the curry nut-free.
- Substitute coconut milk with cashew, oat, or other creamy non-dairy milks; add extra nut butter to thicken if needed.
- Vegetable substitutions include potatoes, cauliflower, butternut squash, zucchini, or combinations thereof.
- For an oil-free method, omit oil and use broth, watching cooking times closely to avoid burning.
- To cook stovetop, sauté onion, garlic, ginger, and spices until translucent, then add remaining ingredients and simmer until vegetables are tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Sodium | 498mg | 21% |
| Potassium | 869mg | 18% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 13580IU | 272% |
| Vitamin C | 17mg | 19% |
| Calcium | 141mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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