Baked Chickpea Sweet Potato Curry Vegan
Baked Chickpea Sweet Potato Curry - a one-pot wonder made in one casserole dish. So easy to make, so perfect for a quick weeknight dinner. No standing around and sautéing needed. Glutenfree, soy-free, nut-free option.
Servings: 6
Ingredients
- 2 teaspoons oil
- 1/2 cup chopped onion
- 2 cloves of garlic minced
- 1 teaspoon minced ginger
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cinnamon
- 1 tablespoon curry powder or berbere spice or dry harissa spice or 2 teaspoons garam masala
- 1/4 teaspoon black pepper or cayenne or omit for less heat
- 1/2 teaspoon salt
- 15 ounce diced tomatoes with their juices or 1 cup chopped and 1 cup pureed
- 15 ounce can chickpeas drained or 1 1/4 cup of cooked chickpeas
- 10 ounces cubed sweet potatoes or about 2 1/2 cups , use other veggies such as potatoes, cauliflower, butternut squash, zucchini or a combination for variation
- 1 cup coconut milk (use the whole 14 oz can for saucier) , see notes for subs
- 2 tablespoons peanut butter or almond butter or sunflower seed butter for Nutfree
- 1/4 cup water
- 2 cups well-packed fresh baby spinach or 1 cup frozen spinach thawed
- cilantro pepper flakes, and lime juice for garnish
Instructions
- In a 9x11 or a similar size baking dish, add the oil and spread evenly. Preheat the oven to 400 deg F(205 c)
- Then add the onion, garlic, and ginger on one side and the sweet potato on the other side.
- Mix all the spices except salt in a bowl. Mix well and sprinkle all over.
- Mix the onions a little bit and mix sweet potatoes to coat the spices but keep the onions and sweet potatoes separate. Sprinkle some splashes of water if needed while mixing, to help the spices stick.
- Bake at 400 degrees Fahrenheit(206 c) for 15-16 minutes or until the onions are golden.
- Then remove the baking dish from the oven then add in the coconut milk and peanut butter and mix in. Mix the peanut butter into the coconut milk until it's mixed in otherwise, it will just stay in one corner of the dish.
- Then add in the tomato, chickpeas, salt, water, and mix really well.
- Put the dish back in the oven and bake for 20-30 minutes or until the sweet potato is cooked to preference and the sauce has thickened. (If the sweet potatoes aren’t tender at 20 min, cover the dish with parchment and check in another 10-15 mins)
- Remove from the oven and immediately add in the spinach and mix in. The spinach will wilt with the heat of the sauce.
- Taste and adjust salt and flavor then garnish with cilantro, red pepper flakes, and lime juice and serve with rice, cauliflower rice or flatbread.
Video
Notes
To make this nut-free, you can use some sunflower seed butter. You can also use 3 tablespoons of split red lentils (masoor dal) instead. Just add them with the chickpeas. They will cook and thicken the sauce.
Coconut milk substitute: Use cashew milk or oat milk or other creamy non dairy milk. You can add more nut butter to thicken the sauce if needed
Veggie subs: use other veggies such as potatoes, cauliflower, butternut squash, zucchini or a combination for variation
Use white beans or lentils instead of chickpeas
Oilfree: Omit the oil and use generous splashes of broth. The onion and spices will brown faster so check at 10 minutes and stir.
Stovetop: Sauté the onion,garlic,ginger and spices in oil or broth until translucent. Then add the rest of the ingredients except water. Mix the peanut butter in well then cover and simmer until sweet potatoes or veggies are cooked. Garnish and serve
Nutrition
Calories: 315kcal | Carbohydrates: 38g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Sodium: 498mg | Potassium: 869mg | Fiber: 10g | Sugar: 9g | Vitamin A: 13580IU | Vitamin C: 17mg | Calcium: 141mg | Iron: 5mg