Looking for a way to save money and enjoy a delicious free-from meal? Perfect for a cold winter night, this curry recipe is flavorful and full of soul. Using in-season veggies, this dish is economical and healthy. Traditional curries use coconut milk. However, I used flax milk in this recipe due to family preference. You can use any non-dairy milk of your choice. Chickpeas are added for protein. This recipe serves four. You can freeze the leftovers.

Loaded Veggie Curry with Sweet Potatoes and Kale


  • 3 Tbsp Curry powder
  • 1 tsp Sea salt
  • 1 tsp Black pepper
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 2 Tbsp Oil
  • 3 Sweet potatoes medium
  • 1 bag Frozen veggies
  • 1 bunch Kale
  • 14oz. can Chickpeas drained or rinsed
  • 3 cups Flax Milk
  • 1 cup Cilantro chopped leaves and stem


  • Peel and chop sweet potatoes in 1 inch cubes.
  • Heat oil in Dutch oven or large pan on medium high.
  • Add sweet potatoes and stir to coat in the oil. Cook for 2 minutes.
  • Add chickpeas and cook for one minute.
  • Add curry powder, seal salt, black pepper, garlic powder, and onion powder. Stir and coat veggies. Let the seasoning heat till aromatic.
  • Add flax milk and stir. Be sure to scrape the bottom of pot to get all of the flavor. Bring to a boil.
  • Reduce heat to low heat and cover for 20 minutes.
  • Remove stems and chop kale.
  • Stir kale and cilantro into the curry and cook for 5 minutes.
  • Serve over rice.


Frozen veggies are often cheaper than fresh veggies, but still pack lots of nutrition.

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