As a beginning cook, it’s a good idea to have a couple of vegetarian mains in your back pocket. This one-pot Vegan Sweet Potato Chickpea Curry tastes just like takeout. You can swap in any veggies you like, such as cauliflower, white potatoes, and kale.
This curry is perfect for vegetarians. Sweet potato and chickpeas, both of which are hearty but won’t weigh you down, are swimming in a creamy coconut milk broth that’s rich with Thai red chili paste and spicy ginger.
Sweet Potato Chickpea Curry With Coconut Milk Recipe
Ingredients:
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger root
- 1 can chickpeas, drained
- 1 can diced tomatoes
- 1 can coconut milk
- 1 sweet potato, cubed
- 1 tablespoon Indian Spice (see ingredients below)
- 1 teaspoon ground cumin & Turmeric
- ½ teaspoon salt
- ¼ teaspoon red chili flakes
- 1 cup baby spinach
Directions
- Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low, and simmer until tender, about 15 minutes.
- Season with Indian Spices, cumin, turmeric, chili flakes, and salt. Add spinach right before serving.
Ingredients Of Indian Spices Used In Vegan Sweet Potato Curry
- Indian Spice also called ” Garam Masala” can be found in any general store. But you can also make it at home following these simple steps.
- It consists of these ingredients black pepper, cardamom, cinnamon, cloves, coriander, nutmeg, and turmeric. Grind them and mix well before use.
Can I make it ahead?
Yes, you can make this curry ahead, then cool quickly, cover, and refrigerate for up to two days. Reheat in a pan, or in the microwave, stirring often, until piping hot throughout.
Can I freeze it?
Yes, cook the curry then cool, cover, and freeze it. Defrost in the refrigerator overnight, then reheat in a pan or the microwave, stirring often until piping hot throughout.
Choices Of Vegetables In Sweet Potato And Chickpea
- Try adding courgette, peppers, butternut squash, mushrooms, cauliflower, or green beans to this curry (at the same time you would add the sweet potato.
- Swap out the chickpeas for butter beans (lima beans) or cannelini beans. You could pretty much swap for any type of tinned beans.
- Swap out the tinned tomatoes for 600ml/2.5 cup passata.
Do try these quick and healthy vegan recipes and don’t forget to share your feedback with us.