Vegan Chicken and Sweet Potato Curry
Savor the vibrant flavors of this Vegan Chicken and Sweet Potato Curry, a hearty and wholesome twist on a classic comfort food. Made with tender vegan chicken pieces, naturally sweet chunks of roasted sweet potato, and a creamy coconut milk base, this dish is perfectly spiced with curry powder, cumin, and coriander for a symphony of warming aromas and bold taste. Fresh spinach adds a pop of color and nutrients, while a hint of lime and cilantro brightens every bite. Quick to prepare in just under an hour, this dairy-free, plant-based curry pairs beautifully with fluffy rice or warm naan bread, making it an ideal family dinner or meal prep recipe. Packed with protein, fiber, and bold flavors, this gluten-free meal is great for both vegan food lovers and anyone craving a delicious, cozy curry night.
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Recipe Information
Ingredients
- 300 grams Vegan chicken pieces
- 500 grams Sweet potatoes
- 2 tablespoons Coconut oil
- 1 large Onion
- 3 Garlic cloves
- 1 inch piece Fresh ginger
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 400 ml Coconut milk
- 250 ml Vegetable broth
- 100 grams Fresh spinach
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro leaves
- 1 Lime
Instructions
Peel and chop the sweet potatoes into 1-inch cubes.
Dice the onion finely. Mince the garlic cloves and grate the ginger.
Heat the coconut oil in a large pan over medium heat. Add the onion and sauté until translucent, about 5 minutes.
Add the garlic, ginger, curry powder, ground cumin, and ground coriander. Cook for 2 minutes, stirring continuously to release the spices' aroma.
Stir in the vegan chicken pieces, cooking for an additional 3 minutes ensuring they are well coated in the spices.
Add the chopped sweet potatoes, pouring in the coconut milk and vegetable broth. Stir well, bringing the mixture to a gentle simmer.
Cover the pan and reduce the heat to low. Let it cook for 20 minutes or until the sweet potatoes are tender, stirring occasionally.
Stir in the fresh spinach until wilted, about 2 minutes.
Season the curry with salt and black pepper to taste. Adjust seasoning if necessary.
Remove from heat and garnish with freshly chopped cilantro leaves.
Squeeze the juice of one lime over the curry before serving. Serve hot with rice or naan for a complete meal.
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8676 mg | 377% | |
| Total Carbohydrate | 222.1 g | 81% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 68.4 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 597 mg | 46% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2431 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
