Vegan Peanut Butter Sweet Potato Chickpea Curry RecipePublished: 09/05/2021 by Samuel Anthony
Give this vegan curry a try! Delicious peanut butter, chickpea, spinach and tomato curry with chunky sweet potato and traditional Indian spices.
The Best Vegan Chickpea Curry
Chickpea curry is a personal favourite of mine, but a chickpea curry with coconut milk AND peanut butter sounded too good not to try!
This recipe is so simple, nutritious and - most importantly - delicious! 😍
Chunky cubes of sweet potato in a warm tomato, coconut milk and peanut butter sauce make this feel totally indulgent - but it is all made with plants!
When it comes to a chickpea curry, traditional Indian spices are a must. Turmeric is an incredible ingredient to add to any dish and packs curcumin which is touted for its multiple health benefits.
Also, who doesn't love a peanut butter curry!? I know it's a divided opinion but if you ask me it is a YES to peanut butter - try this recipe and tell me different!
Be imaginative - not got sweet potato, substitute for potatoes. Chickpea and potato curries are equally delicious - I just prefer the flavour and nutrition offered by a sweet potato. One serving of the curry with sweet potatoes can contain over 200% of your RDA of Vitamin A - which is vital for immune health.
You can substitute coconut milk with vegan coconut yoghurt - this works great in a curry too with a little oat milk to loosen.
Fresh or chopped tomatoes work fine and boast iron, fibre and vitamin C. They also give the spinach a great sauce to wilt into.
I served the curry with brown rice for added carbs and fibre - it would go perfectly with homemade vegan naan breads or rotis too.
I feel I'm already rambling... but I still haven't mentioned chickpeas. Also called garbanzo beans (which I personally find much cooler 😎). The chickpeas are a great source of protein in this vegan curry and help to raise the nutritional profile of the entire dish. Fibre is also really boosted by the chickpeas.
Spinach and delicious indian spices bring the iron content of this dish to a whopping 11mg per serving!!
As with all my recipes, please share your pictures @goplantbased.me on instagram or use #GetHealthyWithPlants
Vegan Peanut Butter Sweet Potato and Chickpea Curry
Nutrition (per serving)
- Calories: 677
- Protein: 25g
- Iron: 11mg
- Calcium: 264mg
- Fat: 30g
- Saturates: 12g
- Cholesterol: 0g
- Trans fats: 0g
- Fibre: 22g
- 1tbsp rapeseed oil
- 1 red onion, chopped
- 3 garlic cloves
- 1tbsp ginger
- 400g cherry tomatoes, halved
- 330g chickpeas
- 2 small sweet potato
- 1 cup spinach
- 1/2 head broccoli
- 400g tomatoes
- 2 tsp turmeric
- 2 tsp paprika
- 1/2 tsp cumin seeds
- 1/4tsp black pepper
- 1tsp Himalayan pink salt
- 1 tbsp curry powder
- 150ml coconut milk
- 4tbsp smooth peanut butter
- 200g brown rice (75g per serving)
Finely chop the red onion, garlic and ginger. Roughly chop the broccoli. Half the tomatoes.
Cook the rice and boil the sweet potatoes (skin on, chopped into 1 inch cubes) in separate saucepans.
heat the oil in a large saucepan over a medium heat. Fry the onions for 2 minutes.
Add the ginger and garlic and stir for 1 minute.
Next, add the cherry tomatoes and leave for 3-4 minutes leaving the saucepan covered with a lid.
Next, add the remaining curry ingredients to the saucepan.
Place a lid over the pan and gently simmer for up to 10 minutes. Stir occasionally.