Vegan Challenge

Sweet Pot & Chickpea Curry


4 tsp virgin coconut oil

1 tbsp cumin seeds

1 medium onion, finely chopped

1 tsp finely chopped sea salt

3 cloves garlic

4 tsp grated ginger

1 tsp ground turmeric

1 tsp ground coriander

¼ tsp red pepper flakes

1 large sweet potato, diced

1 can chickpeas

1 can diced tomatoes with juice

1 can light coconut milk

1 package of baby spinach

Freshly ground pepper

1.5 cups of quinoa or basmati rice

Cilantro, shredded coconut and lime wedges optional




  • In a large saucepan, heat the oil over medium heat and add cumin seeds - toast for 1 minute.

  • Add in onion and season with a pinch of sea salt. Cook 3-5 minutes.

  • Add garlic, ginger, turmeric, coriander and red pepper flakes. Stir and saute for 2 minutes.

  • Add the sweet potatoes, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover & simmer over medium heat for 20-30 minutes.

  • Option: you can mash 1/3 of the mix to give it a nicer texture.

  • Stir in the spinach and cook until wilted. Season with salt & black pepper to taste.

  • Serve on a bed of cooked grains (such as quinoa or basmati rice), garnish with cilantro, shredded coconut and lime wedges.

  • Serves 6 people.


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