Chickpea & Sweet Potato Coconut Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Regular potatoes are more affordable and can be used in a pinch.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and has a longer shelf life.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Vinegar can add acidity at a lower cost.

Melt coconut oil in a large skillet.

Add minced garlic and sauté for about 2 minutes.

Add chunks of sweet potato, cauliflower florets, and carrots; cook for about 5 minutes to soften the veggies.

Add curry powder and turmeric; stir for about 1 minute.

Pour in light coconut milk, almond butter, soy sauce, vegetable broth, and season with salt and black pepper; stir and let cook for 5 minutes.

Add bell pepper and let all the veggies simmer in the sauce for about 10 minutes.

Add peas and chickpeas; cook for just a couple more minutes until heated through and all vegetables are fork tender.

Serve over basmati rice or quinoa and top with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens