Veganised Comfort Food Curry
Warm up with the ultimate Veganised Comfort Food Curry, a plant-based twist on a hearty classic that's bursting with rich flavors and nourishing ingredients. This vibrant dish combines creamy coconut milk, tender sweet potatoes, and protein-packed chickpeas, simmered to perfection with aromatic spices like curry powder, cumin, and a hint of paprika. Fresh spinach adds a nutrient boost, while optional cayenne pepper lets you dial up the heat. Perfectly paired with fluffy basmati rice or soft naan, this one-pot wonder is ready in just 50 minutes, making it an easy, wholesome dinner option that satisfies everyone at the table. Garnish with fresh cilantro for a pop of color and freshness, and enjoy the coziest vegan comfort food that’s as delicious as it is comforting.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional for heat)
- 400 grams canned diced tomatoes
- 400 ml canned full-fat coconut milk
- 400 grams cooked chickpeas (or canned, drained and rinsed)
- 300 grams cubed sweet potato
- 2 cups fresh spinach
- 250 ml vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 servings cooked basmati rice or naan (to serve)
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the chopped onion to the pot and sauté for 5 minutes until softened and translucent.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the curry powder, cumin, paprika, and optional cayenne pepper, stirring well to coat the onion mixture in the spices.
Pour in the diced tomatoes and coconut milk, stirring to combine.
Add the sweet potato cubes and vegetable broth to the pot. Stir and bring to a gentle simmer.
Cover the pot with a lid and cook for 15-20 minutes, or until the sweet potato is tender.
Add the chickpeas and fresh spinach, stirring to combine. Cook for an additional 5 minutes until the spinach is wilted.
Season the curry with salt and black pepper, adjusting to taste.
Serve hot over basmati rice or alongside naan, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
3282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.7 g | 196% | |
| Saturated Fat | 113.1 g | 565% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8433 mg | 367% | |
| Total Carbohydrate | 424.1 g | 154% | |
| Dietary Fiber | 57.5 g | 205% | |
| Total Sugars | 64.5 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 707 mg | 54% | |
| Iron | 49.6 mg | 276% | |
| Potassium | 5016 mg | 107% | |
*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.
