Vegan sweet Potato Chickpea Curry

Who loves a curry dish? I know I do. A lot! One of the first dishes I ever tried in Indian cuisine was a delicious curry, it’s what made me fall in love with Indian food. Today I’m sharing one of my favourite vegan curry dishes that’s healthy, hearty, and absolutely delicious. While it may look  like there are a lot of ingredients when you first get to the recipe, don’t panic, it’s actually quite simple to throw together! The ingredients aren’t anything crazy or fancy. A traditional curry dish will sometimes contain dairy, however, as an individual who lives a dairy free lifestyle, I kept this recipe free from dairy.

This dish is the perfect one for making on a Sunday afternoon when you’re preparing meals for the week ahead. Cook up some gluten free grains, whip up this delicious vegan curry recipe, store it into containers and BOOM you’ve got yourself a delicious and hearty lunch or dinner option for the next week. Eating healthy is always easiest when we are prepared. Having meals prepped for your week ahead keeps healthy eating affordable, attainable, and simple. It’s so much easier to open the fridge and grab that healthy prepped food you’ve made vs. opening the fridge mindlessly trying to find food, and possibly opting for take out because you aren’t prepared (we’ve all been there).

Vegan sweet Potato Chickpea CurryVegan sweet Potato Chickpea CurryVegan sweet Potato Chickpea CurryVegan sweet Potato Chickpea Curry


  • Servings: 5
  • Difficulty: Moderate
  • Print

A healthy twist on curry that’s dairy free, gluten free, vegan, and delicious! High in heart healthy fats, fiber, and plant protein. Enjoy this curry dish as a hearty and nourishing lunch or dinner option, and opt to make this dish on a meal prep/batch cooking day so you have some food for the week ahead, or impress your guests by serving this meal at your next gathering. Either way, however you decide to enjoy this amazing dish, it will be amazing.



  1. In a large saucepan heat coconut oil over medium heat. Add finely chopped onion and Himalayan salt to the pan and cook until the onion is soft (this can take up to 5 minutes).
  2. Add the ground cumin seed powder, minced garlic, freshly grated ginger, turmeric powder, and chili powder. Saute together until the garlic softens.
  3. Add the chickpeas, sweet potato, diced tomato, and coconut milk. Stir, cover, and let simmer over medium heat for 25 minutes, or until you can stick a fork through the sweet potato. Stir in the baby spinach and cook until wilted.
  4. Serve on a bed of gluten free basmati rice, or any gluten free cooked grains of choice. Squeeze a lime wedge overtop of your dish and garnish with fresh cilantro. Season with freshly ground black pepper to taste.
  5. Keep any extras stored in an airtight container in the fridge for up to 5 days or freeze up to 1 month for optimal freshness.

Thank you for popping by the blog today, I hope you enjoyed today’s post! Be sure to let me know if you make this hearty curry dish by tagging me on Instagram @thenourishedvibe or on Twitter at @NourishedVibe and use the hashtag #thenourishedvibe so I can see your healthy creations!

Good vibes only,Jenna


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