The assortment of vegetables in this vegan one-pot dish add varying textures and flavors to make each forkful exciting. The sweet potato balances the savory spices nicely. Serve this bright and flavorful curry with rice or rice noodles.

Carolyn Casner
Source: EatingWell.com, April 2020

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Recipe Summary

active:
25 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add cumin seeds and mustard seeds and cook, stirring, until starting to pop, 30 seconds to 1 minute. Add onion and cook, stirring, until starting to soften, about 3 minutes. Add garlic, ginger, curry powder, crushed red pepper and salt; cook, stirring, until fragrant, about 1 minute. Add coconut milk, broth, tomatoes, sweet potato, green beans and chickpeas. Bring to a boil, reduce heat to maintain a simmer and cook, uncovered, stirring occasionally, until the vegetables are tender, about 15 minutes. Remove from heat and stir in cilantro and lime juice.

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Nutrition Facts

312 calories; protein 7.1g 14% DV; carbohydrates 29.6g 10% DV; dietary fiber 7.7g 31% DV; sugars 8.9g; fat 20.5g 32% DV; saturated fat 13g 65% DV; vitamin a iu 6577IU 132% DV; vitamin c 24.1mg 40% DV; folate 59.3mcg 15% DV; calcium 86.4mg 9% DV; iron 3.9mg 22% DV; magnesium 73.9mg 26% DV; potassium 651.7mg 18% DV; sodium 436.2mg 17% DV.
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/29/2020
This was super easy to make with what I had in the pantry and so delicious! Read More
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