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Baked Chickpea Sweet Potato Curry Vegan
5 from 111 votes

Baked Chickpea Sweet Potato Curry Vegan

This Baked Chickpea Sweet Potato Curry combines chickpeas and sweet potatoes with a mix of warm spices and coconut milk for a rich, creamy vegan curry. The ingredients roast partially before mixing with a coconut milk and peanut butter sauce, then bake again to meld flavors and soften vegetables. Spinach added toward the end adds freshness and color.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 6
Calories: 315 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. In a 9x11 or a similar size baking dish, add the oil and spread evenly. Preheat the oven to 400 deg F(205 c)
  2. Then add the onion, garlic, and ginger on one side and the sweet potato on the other side.
  3. Mix all the spices except salt in a bowl. Mix well and sprinkle all over.
  4. 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.
  5. Bake at 400 degrees Fahrenheit(206 c)  for 15-16 minutes or until the onions are golden.
  6. 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.
  7. Then add in the tomato, chickpeas, salt, water, and mix really well.
  8. 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)
  9. Remove from the oven and immediately add in the spinach and mix in. The spinach will wilt with the heat of the sauce.
  10. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 315

% 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.