A quick, rich, and nourishing plant-based curry featuring sweet potato, chickpeas, coconut milk, and warming spices—perfect for Meatless Monday.

Scale

1 tablespoon olive oil

1 yellow onion, diced

3 cloves garlic, minced

1-inch ginger, grated

3 cups cubed sweet potatoes

1 (15-ounce) can chickpeas, drained

1 (14-ounce) can diced tomatoes

1 (14-ounce) can coconut milk

2 tablespoons red curry paste

1 teaspoon ground cumin

Salt and pepper to taste

Fresh cilantro for garnish

Optional: squeeze of lime, chili flakes

Heat olive oil in a large pan over medium heat.

Add onions and cook until translucent.

Stir in garlic and ginger, cook for 1 minute.

Add sweet potatoes and cook for 3 more minutes.

Stir in curry paste, cumin, and chickpeas until coated.

Pour in tomatoes and coconut milk, bring to a simmer.

Reduce heat and cover for 20 minutes, until potatoes are tender.

Season with salt, pepper, and chili flakes. Garnish with cilantro and lime juice.

Swap sweet potatoes with cubed squash for a seasonal twist.

Use canned lentils if chickpeas aren’t available for similar texture.

Add a handful of baby spinach at the end for extra greens.

Keywords: Meatless Monday curry, sweet potato chickpea curry, vegan curry bowl recipe