Category: Vegan
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Description

This hearty plant-based stew combines chickpeas, sweet potatoes, spinach, and fresh lychees in a creamy coconut sauce seasoned with curry, ginger, garlic, and lime. The lychees bring a gentle floral sweetness to the savory spices, creating a satisfying vegan meal that is different from a typical vegetable curry.

Ingredients

– 1 tablespoon coconut oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 1 tablespoon mild curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon ground turmeric
– 1 medium sweet potato, peeled and cut into 1/2-inch cubes, about 2 cups
– 2 cans (15 ounces each) chickpeas, drained and rinsed
– 1 can (13.5 ounces) full-fat coconut milk
– 1 cup vegetable broth
– 2 cups peeled, pitted fresh lychees, halved
– 3 cups fresh baby spinach
– 1 tablespoon fresh lime juice
– 1/2 teaspoon salt, plus more to taste
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh cilantro

For Serving

– 3 cups cooked basmati rice or jasmine rice
– Lime wedges, optional

Instructions

1. Heat the coconut oil in a large saucepan or Dutch oven over medium heat.
2. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened.
3. Add the garlic and ginger. Cook for 30 seconds, stirring constantly.
4. Add the curry powder, cumin, and turmeric. Stir for 30 seconds to toast the spices and release their aroma.
5. Add the sweet potato cubes and stir until coated in the spices.
6. Pour in the coconut milk and vegetable broth. Add the chickpeas, salt, and black pepper.
7. Bring the mixture to a gentle boil, then reduce the heat to low. Cover partially and simmer for 15–18 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
8. Add the halved lychees and simmer uncovered for another 4–5 minutes. Stir gently so the fruit stays intact.
9. Add the spinach and stir until wilted, approximately 1–2 minutes.
10. Remove from the heat and stir in the lime juice.
11. Taste the stew and adjust the salt, pepper, or lime juice as needed.
12. Divide the cooked rice among four bowls. Spoon the chickpea, sweet potato, and lychee stew over the rice.
13. Garnish with chopped cilantro and serve with lime wedges.

Serving Suggestions

Serve with warm flatbread or a simple cucumber salad. For extra texture, sprinkle with toasted coconut flakes or chopped cashews.

Lychee Tip: Add the lychees after the sweet potatoes have softened. This prevents the fruit from dissolving into the sauce and preserves its unique texture and flavor.

Vegan Note: Check that the curry powder, vegetable broth, and other packaged ingredients contain no animal-derived ingredients.