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One-Pot Vegan Curry with Chickpeas, Cauliflower, and Sweet Potato

This comforting cauliflower, sweet potato, and chickpea curry is a hearty one-pot meal packed with warming spices and creamy coconut milk. It’s vegan, gluten-free, and high in fibre, making it a nourishing weeknight staple that also stores beautifully for meal prep.
Servings: 4
Calories: 346.5kcal
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp ginger grated
  • 1½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp curry powder
  • ½ tsp turmeric
  • ¼ tsp cayenne pepper optional, for heat
  • 1 medium sweet potato about 200g, peeled & cut into ½-inch cubes
  • 1 head cauliflower about 4 cups florets
  • 14 oz chickpeas canned, drained and rinsed
  • 14 oz coconut milk light, canned
  • 1 cup vegetable broth low-sodium
  • 1 cup tomatoes canned, diced, no added sugar
  • ½ tsp salt plus more to taste
  • 2 cups spinach
  • ½ lime juiced
  • 1 tbsp cilantro for garnish

Equipment

  • Large pot or Dutch oven

Instructions

  • Heat oil in a large pot over medium heat. Add onion and sauté for 4–5 minutes until softened.
    1 tbsp olive oil, 1 medium onion
  • Stir in garlic and ginger; cook for 1 minute until fragrant.
    3 cloves garlic, 1 tbsp ginger
  • Add cumin, coriander, curry powder, turmeric, and cayenne; stir for 30 seconds to bloom the spices.
    1½ tsp ground cumin, 1 tsp ground coriander, 1 tsp curry powder, ½ tsp turmeric, ¼ tsp cayenne pepper
  • Add sweet potato cubes, cauliflower florets, chickpeas, coconut milk, broth, diced tomatoes, and salt. Stir to combine.
    1 medium sweet potato, 1 head cauliflower, 14 oz chickpeas, 14 oz coconut milk, 1 cup vegetable broth, 1 cup tomatoes, ½ tsp salt
  • Bring to a gentle boil, then reduce heat, cover, and simmer for 15–20 minutes, stirring occasionally, until sweet potatoes are tender.
  • Stir in spinach or kale until wilted. Add lime juice, taste, and adjust seasoning.
    2 cups spinach, ½ lime
  • Serve hot, garnished with fresh cilantro.
    1 tbsp cilantro

Cooking Tips

  • Customize Spice Level – Omit or adjust cayenne to taste.
  • Thicker Curry? – Simmer uncovered for the last 5 minutes or mash a few sweet potato cubes.
  • Add a Protein Boost – Stir in cooked lentils or tofu for extra protein.
  • Use Full-Fat Coconut Milk for Creamier Texture – Just adjust portion sizes for calorie control.
  • Meal Prep Friendly – Tastes even better the next day and freezes well.

Nutrition

Nutrition Facts
One-Pot Vegan Curry with Chickpeas, Cauliflower, and Sweet Potato
Serving Size
 
1.75 cup
Amount per Serving
Calories
346.5
% Daily Value*
Fat
 
8.9
g
14
%
Saturated Fat
 
2.7
g
17
%
Sodium
 
389.4
mg
17
%
Potassium
 
1183
mg
34
%
Carbohydrates
 
57.4
g
19
%
Fiber
 
14.9
g
62
%
Sugar
 
15.5
g
17
%
Protein
 
14.3
g
29
%
Vitamin C
 
86.9
mg
105
%
Vitamin D
 
49.6
µg
331
%
Calcium
 
184.3
mg
18
%
Iron
 
5.3
mg
29
%
Magnesium
 
126.7
mg
32
%
Zinc
 
2.6
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.