• prep: 15 min
• cook: 20 min
• total: 35 min

servings:

This delicious Sweet Potato Chickpea Coconut Curry recipe is super simple to make, it's naturally gluten-free and vegan, and it's simmered with the coziest creamy coconut curry flavors.  Perfect with rice and/or naan bread!

• 1 tablespoon olive oil
• 1 large white or yellow onion, diced
• 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
• 4 cloves garlic, minced
• 1 1/2 tablespoons curry powder
• 2 teaspoons garam masala
• 1 cup plain oat milk (or almond milk or veggie stock)
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 (15-ounce) can fire-roasted diced tomatoes (with their juices)
• 1 (13-ounce) can full-fat coconut milk
• 1 large sweet potato (about 1 pound), peeled and diced into 1/2-inch cubes
• 2 large handfuls fresh baby spinach
• juice of 1 fresh lemon
• fine sea salt and freshly-cracked black pepper
• toppings: chopped fresh cilantro, thinly-sliced red onions and/or crushed red pepper flakes

Click Here For Step-By-Step Instructions