Need a quick and simple dinner you can make in one pan? You’re in luck because this vegan peanut curry with chickpeas and sweet potato is exactly that! This recipe makes 5-6 servings so for those with smaller households, you’ll get to enjoy a few days of leftovers! Serve this curry over rice or your favorite grain and garnish it with a few chopped peanuts and some fresh cilantro. Feel free to use other veggies in this dish based on what you have on hand. You could easily substitute spinach for the kale or toss in some chopped broccoli, bok choy, cauliflower, etc.

2 tablespoons olive oil
1 medium sweet potato
1/3 cup chopped onion (~1/4 large onion)
1 bell pepper, chopped
2 cloves garlic, minced
1 (15 oz.) can fire roasted diced tomatoes
1 (15 oz.) can chickpeas, drained
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
1/2 bunch lacinato kale leaves, stems removed, chopped
Salt and ground black pepper, to taste

Add the olive oil, onion, sweet potato, and bell pepper to a pan. Sauté for 5 minutes or until onion is translucent.
Add the garlic and cook another minute.
Stir in the tomatoes, chickpeas, coconut milk, peanut butter, sriracha, ginger, and curry paste. Bring to a simmer and cook for 8-10 minutes or until sweet potatoes start to soften.
Stir in the kale and a dash of salt and pepper. Cook an additional 3-5 minutes or until potatoes are fork tender and kale is wilted. Taste and add more salt if needed.
Serve over cooked rice or favorite grain. Garnish with fresh cilantro if desired.

*Not all curry pastes are vegan so make sure to read the ingredient label as some contain fish sauce.

Serving Size: 1/5 recipe
Calories: 271 kcals
Sugar: 11 g
Sodium: 541 mg
Fat: 14 g
Saturated Fat: 5.5 g
Unsaturated Fat: 8.5 g
Carbohydrates: 27 g
Fiber: 7 g
Protein: 7 g
Cholesterol: 0 mg