Vegan Chickpea Curry

Vegan Chickpea Curry by The Cooking Doc®

Vegan Chickpea Curry

This dish is a low protein but higher potassium dish. For a more complete meal, it can be served with basmati rice.

Servings 4 people
Calories 217 kcal


  • 1 tablespoon coconut oil substitute extra virgin olive oil if desired
  • 1 onion peeled and sliced
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1 large sweet potato peeled and cut into small cubes
  • 1 14.5 oz can of low sodium diced tomatoes
  • 1/2 cup water
  • Salt and pepper
  • 1 15 oz can of low sodium chickpeas
  • 1 13.5 oz can of coconut milk
  • 2 cups chopped fresh spinach
  • ¼ red onion sliced thin
  • fresh cilantro for garnish
  • ½ of lime cut into wedges


  • Heat a large pot over medium heat and melt the coconut oil.
  • Add the onions and sauté for a few minutes until they turn transparent. Add the curry powder, ginger, and cumin. Mix well.
  • Add the sweet potato cubes. Cover and cook for 5 minutes.
  • Add the diced tomatoes and water. Season with salt and pepper if desired. Stir. Cover and cook for 15 to 20 minutes, stirring occasionally.
  • Drain and rinse the chickpeas. Add them into the pot along with the coconut milk. Stir and cover. Cook for 10 to 15 minutes.
  • Finally, add the spinach and continue cooking for about 10 minutes. When the sweet potato pieces are tender, it's ready!
  • Top with a few slices of red onion, fresh cilantro, and a squeeze of fresh lime.


This is a medium potassium dish.
Sweet Potato: 164 mg potassium
Tomatoes: 195 mg potassium
Chickpeas: 122 mg
You can lower the potassium by using 1/2 can of tomatoes instead of a full can and substituting vegetable stock. Also only using 1/2 sweet potato can help.


Calories: 217kcalCarbohydrates: 32gProtein: 7gFat: 7gSaturated Fat: 5gSodium: 179mgPotassium: 566mgSugar: 13gCalcium: 263mgMagnesium: 58mgPhosphorus: 100mg
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