Vegan Yellow Curry Bowls
Yellow Curry Bowls! These vegan and gluten free curry bowls are a MUST-MAKE! Sweet potatoes, chickpeas & peppers simmered in a coconut curry sauce.
Equipment
Ingredients
- 1 tablespoon oil
- 1/4-1/2 teaspoon red pepper flakes, more, if you like it spicy
- 1 1/2 teaspoon yellow curry powder
- 1 teaspoon fresh grated ginger
- 1/2 yellow or white onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cups chopped sweet potatoes
- 14 ounce can full-fat coconut milk (light is OK)
- 3 tablespoons yellow curry paste
- 1 cup vegetable broth
- 1 teaspoon soy sauce
- 1 teaspoon brown sugar
- 14 ounce can chickpeas, drained and rinsed
- juice of 1 lime
- Cooked rice, for serving
Instructions
- In a large sauce pan, heat the oil over medium heat. Add the curry powder, ginger and red pepper flakes and toast until fragrant, about 1 minute.
- Add in the onion and cook until translucent but not browned, about 5 minutes.
- Add in the bell peppers and sweet potatoes, then add in the coconut milk, vegetable broth and curry paste. Let simmer over medium-low heat until sweet potatoes are tender, about 25 minutes.
- Whisk in the soy sauce, brown sugar and chickpeas. Let simmer an additional 5 minutes.
- Stir in the lime juice, season to taste as needed and serve over cooked rice.
Nutrition
Serving: 1servingCalories: 405kcalCarbohydrates: 36gProtein: 9gFat: 28gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 648mgPotassium: 677mgFiber: 8gSugar: 7gVitamin A: 12315IUVitamin C: 43mgCalcium: 95mgIron: 5mg