![['Close-up view of a vibrant Vegan Peanut Curry with chickpeas and sweet potatoes in a bowl.', 'Side view of a creamy Vegan Peanut Curry featuring colorful vegetables and chickpeas.', 'Juicy Vegan Peanut Curry with sweet potatoes and spinach served in a bowl, showcasing its rich texture.', 'Detailed view of a Vegan Peanut Curry filled with chickpeas, sweet potatoes, and a hint of green spinach.']](https://quickflavorfix.com/wp-content/uploads/2026/07/vegan-peanut-curry_1_U1.webp)
Vegan Peanut Curry with Chickpeas and Sweet Potato
A hearty and flavorful vegan curry combining sweet potatoes, chickpeas, and spinach in a creamy peanut sauce, perfect for a comforting meal.
Ingredients
Vegetables
- 1 tablespoon olive oil
- 1 medium sweet potato, chopped
- 1/3 cup chopped onion
- 1 bell pepper chopped
- 2 cloves garlic, minced
- 1 15 oz can fire roasted diced tomatoes
- 1 15 oz can lite coconut milk
- 1/3 cup creamy peanut butter
- 1 tablespoon sriracha sauce
- 1 tablespoon red curry paste
- 1/2 tablespoon ginger paste or fresh grated ginger
- 1 15 oz can chickpeas, drained
- 1 5 oz bag baby spinach
Salt
Instructions
- Add olive oil, sweet potato, onion, and bell pepper. Sauté 5 minutes until onion is translucent. Add garlic and cook 1 minute.
- Stir in tomatoes, coconut milk, peanut butter, sriracha, curry paste, and ginger. Simmer 8-10 minutes until sweet potatoes soften.
- Mix in chickpeas and spinach. Cook 3-5 minutes until potatoes are tender and spinach wilts. Add salt to taste.
- Serve over rice or grain, garnished with cilantro if desired.
Notes
Use fresh ginger for a more vibrant flavor and adjust salt as needed.