This super tasty vegan curry recipe has great depth of flavor from the curry powder and a sweet creaminess from the coconut milk and sweet potatoes. Super easy to make and great as an easy vegan meal or meal-prep recipe.
Put the coconut or olive oil in a large saucepan on medium heat. Add the onions and let cook for 5 minutes until they have started to soften. Then add the sweet potatoes, curry powder, and red pepper flakes and sautee for another 5 minutes, stirring frequently.
Add the drained and rinsed chickpeas and stir together.
In a small mixing bowl, dissolve the Better Than Bouillon in the hot water. If you are using pre-made veggie broth you can skip this step.
Add the broth and the coconut milk to the pan with the potatoes and chickpeas. Stir to combine the mixture.
*The coconut milk will be much easier to use if you heat the can in some warm water first. This helps to melt the cream that forms at the top of the can. Shake the can well before opening.
Cover and lower the heat to medium-low* to let the mixture simmer gently for 10-15 minutes. *Cooking temperatures and times may vary slightly according to your stove, altitude, and other factors. Adjust accordingly.
Then add the raisins and green beans and simmer for another 10 minutes.
Test to make sure the sweet potatoes are soft. When they are, it is ready!
If you want to make this dish more spicy, you can add more red pepper flakes or about 1 Tbsp of Sriracha sauce.
You can serve this with rice, couscous, quinoa and/or naan bread.