Vegan Red Curry with Sweet Potatoes and Chickpeas

Name: Vegan Red Curry with Sweet Potatoes and Chickpeas
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 600 g Sweet potatoes; 400 g chickpeas; 400 ml coconut milk; 50 g red curry paste; 150 g onion; 20 g garlic; 15 g ginger; 250 ml vegetable broth; 30 ml tamari; 30 ml lime juice; 15 ml olive oil; 200 g rice

A fragrant and flavorful vegan red curry with sweet potatoes, chickpeas, and coconut milk. Serve with rice for a complete meal.

Total: 1 h 5 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 485
Protein: 12 g
Fat: 18 g
Carbs: 72 g

Ingredients

for 4 servings

Sweet potatoes600 g
chickpeas400 g
coconut milk400 ml
red curry paste50 g
onion150 g
garlic20 g
ginger15 g
vegetable broth250 ml
tamari30 ml
lime juice30 ml
olive oil15 ml
rice200 g

Method

3 steps

Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant, then stir in the red curry paste for 1 minute.
Add cubed sweet potatoes, drained chickpeas, coconut milk, and vegetable broth. Bring to a simmer and cook for 20 minutes until sweet potatoes are tender.
Stir in tamari and lime juice. Serve the curry over cooked rice.