The sky is grey, daylight seems a distant memory, the wind is howling and the rain is hammering against the windows. If you’re anything like me, you’ll probably want to hide under a duvet for the next few weeks, drink hot tea and eat comfort food. Whilst I can’t help with the duvet, I can help with the comfort food! A filling, warming, moreish sweet potato and chickpea curry – the perfect comfort food full of vegetable goodness and flavour. And since it’s Veganuary, this recipe is completely free of any animal products. I can promise you that even meat eaters will love this one and plates will be cleared.
2-3 sweet potatoes (800g)
1 red onion
1 tin of chickpeas
1 tin of coconut milk
100ml olive oil
1 large bunch fresh coriander
3tbsp medium curry powder
3 cloves of garlic
Peel the potatoes and cut into roughly 1 inch chunks.
Peel and finely chop the onion.
Put the olive oil and the onions into a large, deep pan (or wok) and, over a medium heat, fry until soft.
Add the curry powder and garlic.
Stir to combine all until you have a thick sauce like consistency.
Add the sweet potato chunks and stir until they’re covered with the curry mix. Now sauté the potatoes for 15 minutes, stirring every few minutes.
Add the chickpeas and mix with the potatoes.
Add the coconut milk and stir into the vegetables. Bring all to a boil.
Roughly chop the coriander (keep a little for decoration) and add to the curry.
Turn the heat down to a low setting, cover and simmer for 30 minutes.
Serve straight away.