This 30-minute vegan dish is hearty, comforting and delicious with each bite. This healthy recipe has the flavours of fall that makes you feel warm and cozy all over!
These delicious fall flavours that include sweet potatoes, zucchini and/or cauliflower, coloured peppers and tomato. The turmeric, cumin and ginger brings out the bold flavours of the southeast Asian dishes that is so tasty on it’s own with Naan bread or basmati/brown rice.
A little nutrition fact: it is helpful to add black pepper with turmeric to break down the compounds of turmeric and for better absorption. Turmeric is a nutritional rich spice that prevents inflammation and helps to prevent and treat Type 2 Diabetes.
WHAT MAKES THIS DISH SO DELICIOUS
When you take a variety of vegetables that are seasonal and fresh, right away, the rich flavours of each adds depth to any recipe. In this case, sweet potatoes are called sweet for a reason, they have such a natural sweet taste that makes them incredibly delicious. The other vegetables I added that offer their own natural sweetness are red peppers and tomatoes. If you decide to add zucchini, and/or cauliflower along with the spinach, they all offer a distinct earthy and sometimes bitter taste. But when they are coated with these rich curry spices, it only enhances their flavours.
Let’s be honest, anything creamy whether it’s from a dairy source or a vegan option and in this case, the coconut milk, makes any dish taste that much better.
Using these Asian spices, makes this dish vibrant, rich and oh so delicious! If you like ginger, turmeric and cumin spices, you will love this dish.
If you decide to add salmon to this dish, it takes it to the next level for it’s rich fish flavour and it is offers a healthy option.
INGREDIENTS AND TIPS
Sweet potato: is so versatile, and it adds a sweetness to this recipe. It holds it’s shape really well.
Spices: there are many options when adding spices to any southeast Asian dishes. I was going for the combination of the turmeric, cumin and ginger spice mixture. The outcome was so flavourful, and if you like heat, you can add chili peppers, or chili powder.
Vegetables: tomato, and colour pepper adds sweetness, and can add zucchini and/or cauliflower to this recipe. Spinach is such a great healthy option, and adds a rich dark green colour to a dish. When deciding what vegetables to use, think about what holds up during the cooking process, what flavours work together and what vegetables work for the spices you are using. I decided with the veggies I had on hand, whether you add zucchini or cauliflower or even broccoli, they all add their own wonderful flavours.
Chickpeas: is versatile, has texture, flavour and are a healthy legume. They are an excellent choice for this recipe.
Vegetable stock: adds flavour if you are making a vegan dish. However, if you don’t have vegetable stock, you can substitute with water.
Coconut milk: important to use full-fat and to get the creamy texture for this dish.
Salmon: I recently added pan-sear salmon to this recipe, giving it a rich protein option and I am glad I tried it. It added a rich flavour and worked really well with this recipe. It is a personal preference if you so choose.
FAQ
Can I use other vegetables for this dish? Yes, absolutely! Other options are carrots, celery, potatoes, cauliflower, corn, squash and broccoli to name a few.
What choices do I have other then spinach? You can substitute spinach with kale, Bok choy, broccoli, arugula or green beans.
What can I serve this dish with other then rice? Dumplings, couscous, quinoa or enjoy it on it’s own with Naan bread and I have a homemade easy Naan bread recipe. Simply tap on the link: Naan Bread
HOW TO MAKE THIS RECIPE
INSTRUCTIONS BELOW
Vegan Sweet Potato Chickpea and Spinach Curry
Equipment
Ingredients
- 1 large sweet potato, cubed (or 2 medium)
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 coloured pepper, cut in strips
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp ground ginger
- 1-15 oz can of chickpeas, drained and rinsed
- 1 large tomato, chopped
- 1 zucchini, cut to bite sizes (optional)
- 3/4 cup cauliflower, cut into small florets (optional)
- 1 cup vegetable stock
- 1 cup organic spinach
- 1- 14 oz can full-fat coconut milk
- pinch of red chili peppers (optional)
- salt and pepper to taste
- 1 tbsp arrowroot starch/cornstarch
- 1 tsp water
- 1 cup brown or basmati rice
- 8-10 oz wild salmon (optional)
Instructions
- Heat oil in a large skillet over medium heat and add cubed sweet potato(es) and sauté for about 6-7 minutes when they start to soften. Add onion and cook for another 2-3 minutes, then add garlic and red pepper, and cook for another 1 minute.
- Remove skillet from heat and add turmeric, cumin, and ginger, and place back on burner and sauté for about a minute to blend the spices. Then add the red pepper.
- Stir in chickpeas, tomato, and zucchini if using or cauliflower. Then add vegetable broth and simmer for about 15 minutes. Long enough for the vegetables to become tender and the chickpeas to soften. Then stir in the spinach.
- Increase heat and stir in coconut milk and cook for a few minutes, add salt and pepper. Mix together in a small bowl, the starch and water. While the heat is high, add the starch mixture, stirring so the starch circulates and the texture should be rich and creamy. Remove from heat and check for seasoning for the final time.
- Salmon: if you decide to add salmon to this vegan dish, you will need a skillet, with about 1 tablespoon of olive oil. Season the salmon with salt and pepper. Over medium-high heat, add the salmon face down and sear it on both sides for about 4-6 minutes. Break the salmon apart with a fork and add it to the dish before serving.
- Serve with basmati rice, couscous, quinoa or Naan bread and garnish with cilantro or parsley.
Nutrition
INSTRUCTIONS FOR MAKING THIS RECIPE
Heat oil in a large skillet over medium heat, add cubed sweet potato(es) and sauté for about 6-7 minutes when they start to soften. Add onion and cook for another 2-3 minutes, then add garlic and cook for another 1 minute. Add red pepper and stir in the spices and coat the vegetables, then add the vegetable stock.
Stir in chickpeas, tomato, and zucchini or cauliflower if using. Then add vegetable stock and simmer for about 15 minutes. Long enough for the vegetables to become tender and the chickpeas to soften. Then add the spinach.
Increase heat and stir in coconut milk and cook for a few minutes, add salt and pepper. Mix together in a small bowl, the starch and water. The heat should be high when adding the starch mixture. Stir thoroughly so the starch circulates throughout the skillet. The texture should be rich and creamy. Remove from heat and check for seasoning for the final time. Garnish with chopped parsley.
The beauty of this recipe is it is done in 30 minutes. Serve with basmati rice, couscous, quinoa or Naan bread and garnish with cilantro or parsley. Enjoy!
Delicious! A few slight modifications, chopped carrot added, sweet potatoes done in the oven with chilli and cumin, just tomato and fresh shredded spinach – mmmm.
Hi Tina,
That sounds yummy!! So glad you enjoyed this dish with some of your modifications.
Thank you!
Rose