Creamy sweet potato chickpea curry


fit factoragainst cravings

Healthy because…
This vegan sweet potato curry with chickpeas is easy to prepare and provides you with fiber and plant-based protein. The curry is also ideal as a meal prep and keeps you full for a long time.


Sweet Potato, Spring Onions, Chickpeas, Spinach

Peel the sweet potato and cut into cubes of approx. 1 cm, cut the spring onions into rings, drain and rinse the chickpeas, wash the spinach.

Oil, spring onions, diced sweet potatoes, water

Heat the oil in a saucepan over medium-high and sauté the spring onions in it. After 1-2 minutes, add the chickpeas to the pot and brown them for a few minutes while stirring. Add the diced sweet potatoes and deglaze with water until everything is just covered. Simmer with the lid on for about 20 minutes until the sweet potato is done.

Coconut, baby spinach leaves

Add the coconut milk, season and stir in the baby spinach. Arrange on plates and enjoy.

Want more vegan recipe ideas? Then get delicious inspiration for cooking from food blogger Lisa (@veganeasylisi):

The recipe for creamy sweet potato and chickpea curry with all the necessary ingredients and the simplest preparation – cook healthy with FIT FOR FUN

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