Vegan Peanut Curry with Chickpeas and Sweet Potato


Need a quick and simple dinner you can make in one pan? You’re in luck because this vegan peanut curry with chickpeas and sweet potato is exactly that! Enjoy!!

Prep Time: 10 Min | Cook Time: 20 Min | Total Time: 30 minutes

Yield: 5


2 tablespoons olive oil
1 medium sweet potato
1/3 cup chopped onion (~1/4 large onion)
1 bell pepper, chopped
2 cloves garlic, minced
1 (15 oz.) can fire roasted diced tomatoes
1 (15 oz.) can chickpeas, drained
1 (15 oz.) can lite coconut milk
1/3 cup creamy peanut butter
1 tablespoon sriracha sauce
1 tablespoon red curry paste (see Tip below)
½ tablespoon ginger paste or fresh grated ginger
½ bunch lacinato kale leaves, stems removed, chopped
Salt and ground black pepper, to taste

Tip: Not all curry pastes are vegan so make sure to read the ingredient label as some contain fish sauce.


  1. Add the olive oil, onion, sweet potato, and bell pepper to a pan. Sauté for 5 minutes or until onion is translucent.
  2. Add the garlic and cook another minute.
  3. Stir in the tomatoes, chickpeas, coconut mil, peanut butter, sriracha, ginger, and curry paste. Bring to a simmer and cook for 8-10 minutes or until sweet potatoes start to soften.
  4. Stir in the kale and a dash of salt and pepper. Cook an additional 3-5 minutes or until potatoes are fork tender and kale is wilted. Taste and add more salt if needed.
  5. Serve over cooked rice or favorite grain. Garnish with fresh cilantro if desired.

Nutritional Information

Serving Size: 1/5 recipe
Calories: 271 kcals | Sugar: 11 g | Sodium: 541 mg | Fat: 14 g | Saturated Fat: 5.5 g | Unsaturated Fat: 8.5 g
Carbohydrates: 27 g | Fiber: 7 g | Protein: 7 g | Cholesterol: 0 mg


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Tuesday, 17 September 2019
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