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A vibrant image of a plated vegan dinner recipe that is gluten-free

Vibrant Chickpea & Sweet Potato Curry with Quinoa

This vibrant and flavorful curry, packed with chickpeas, sweet potatoes, and aromatic spices, is a nutritious and satisfying meal, perfect served over fluffy quinoa.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Large pot or Dutch oven

Ingredients
  

Main Ingredients

  • 1 tbsp olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1-inch piece ginger grated
  • 1 red bell pepper chopped
  • 1 sweet potato peeled and cubed (about 2 cups)
  • 1 can chickpeas (15-ounce), rinsed and drained
  • 1 can diced tomatoes (14-ounce, undrained)
  • 1 can full-fat coconut milk (13.5-ounce)
  • 2 cups vegetable broth
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper (optional, for heat)
  • salt and black pepper to taste

For Serving

  • 3 cups cooked quinoa (made from 1 cup dry quinoa)
  • Fresh cilantro chopped (for garnish)
  • Lime wedges (for serving)

Instructions
 

Cooking Steps

  • Heat olive oil in a large pot over medium heat, then sauté the chopped onion for 5-7 minutes until softened and translucent.
  • Stir in the minced garlic and grated ginger, cooking for one minute until fragrant.
  • Add the chopped red bell pepper and cubed sweet potato; sauté for 5 minutes, stirring occasionally.
  • Stir in all the spices (curry powder, cumin, turmeric, and cayenne pepper if using) and cook for one minute until fragrant.
  • Pour in the diced tomatoes, rinsed chickpeas, coconut milk, and vegetable broth; stir well to combine.
  • Bring the curry to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes until sweet potatoes are tender, stirring occasionally.
  • Season the curry with salt and black pepper to taste.
  • Prepare the quinoa according to package directions if not already done.
  • Ladle the curry over beds of cooked quinoa.
  • Garnish generously with fresh cilantro and serve with lime wedges.

Notes

For extra flavor, toast the curry powder in the dry pan for 30 seconds before adding the oil and onions. Adjust the cayenne pepper to your preferred level of heat. This curry tastes even better the next day as the flavors meld together.