Two of my favourite vegan ingredients combined for a match made in heaven, the classic sweet potato chickpea curry.
This recipe is easy to make, high in protein, and a great go-to for those looking for a quick curry recipe to get them through the week.
You can never have too many curry recipes on hand anyways, and this just happens to be one of my favourites.
This curry is made of the following:
Sweet potato
Chickpeas
Red onion
Garlic
Ginger
Spinach
Coconut Milk
Curry powder
The little hint of wilted spinach at the end makes all the difference. The balance of garlicky chickpeas and sweetness from the sweet potato, complements the wilted spinach so well.
If spinach isn’t your thing, there’s another lentil curry recipe you can try. Our butternut, chickpea and kale curry’s also one to try. For those who want a moreish curry with some hearty bite to it, spinach does tend to be mushier than kale too, I personally prefer kale, but this curry still bangs nonetheless!
I’ve also learned that the curry tastes even better when eaten the next day. So (if possible) leave yourself some seconds and heat that up the next day, you won’t regret it!
What does sweet potato chickpea curry pair well with?
This sweet potato chickpea curry pairs well with regular basmati rice, homemade onion bhajis, papadums and naan. I have other recipes that use millet or quinoa as the side grain, but in this case, I used mashed potato.
Have you ever tried mashed potato with curry? You should, it’s a game changer.
I’ve linked the vegan creamy mash potato separately for this recipe, as this one’s solely focusing on the sweet potato chickpea curry itself.
Be sure to bookmark and share this recipe with friends and family, drop a comment if you liked it!
| Prep Time | 20 Minutes |
| Cook Time | 40 Minutes |
| Passive Time | 1 Hour |
| Servings |
People
|
- 1 Tbsp Cooking oil (or vegan butter)
- 1 Can Chickpeas
- 1 Red Onion
- 1/2 Red Bell Pepper
- 1 Inch Ginger
- 1 Cup Spinach
- 1 Tbsp Tomato Paste
- 1 Can Coconut Milk
- 1 Tsp Garlic Powder
- 1.5 Tbsp Carribbean Curry Powder
- 1 Tsp Cayenne Pepper
- 3 Garlic Cloves
- 1 Cube Veg Stock Dissolved in 1.5 cups water
- Salt To taste
- Black Pepper To taste
Ingredients
|
|
- Heat 1 tbsp of oil or butter in a saucepan, add chopped red onion, bell pepper, minced garlic and ginger to the mix, and the 1.5 tbsp of curry powder, coat and toss for 3-5 minutes on a medium heat.
- Bring water to a boil separately, add a bit of water to the spices in the saucepan with tomato paste and stir.
- In the meantime, peel and cube a sweet potato, and drain and rinse the can of chickpeas, add to the mix with 1.5 cups of boiling water, crush a stock cube within and dissolve.
- Bring the saucepan to a boil, cover, simmer and leave to cook for 20 minutes.
- Once sauce is thickened, add coconut milk bit by bit, a tsp of garlic powder, cook for a further 10 minutes, while stirring to avoid food sticking, allow to reduce.
- Once sauce is thickened again, taste and adjust salt and pepper quantities, throw in the 1 cup of spinach, cover the saucepan and allow it to wilt, for approximately 5-10 minutes. Add a bit more water if needed.
- Serve with your favourite grains, salad or vegan naan!
