Vegan Sweet Potato Curry With Chickpeas and Carrots

Looking for meatless Monday dinner inspiration? This Vegan Sweet Potato Curry with Chickpeas and Carrots is creamy, satisfying and easy to make.

Ingredients:
1 tbsp ghee or coconut oil
1/2 onion, diced
1 tbsp minced garlic
1/2 tbsp chopped ginger
3 tbsp red curry paste
1 15 oz can chickpeas
2 medium carrots, diced
2 medium sweet potatoes, diced
1 15 oz can coconut milk
1 1/2 cup water
1 tsp salt
1/2 tsp ground pepper
1/2 lime, juiced
Rice for serving (optional)

Instructions:
1. Add ghee or butter to a large pot over medium heat. Once melted, add onions and sauté until slightly translucent.
2. Add garlic and ginger and stir for a few minutes, then add curry paste and cook for another minute.
3. Add chickpeas, carrots, sweet potatoes, coconut milk, water and s&p. Stir to combine and bring to a simmer. Once simmering, cover and cook for 15-20 minute until carrots and potatoes are tender.
4. Turn heat off and stir in lime juice. Serve over rice or eat with naan and enjoy.