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Vegan Sweet Potato and Chickpea Curry
Looking for more Veganuary recipes? This vegan sweet potato and chickpea curry will be a winner even with the meat eaters!
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.
Here's what you'll need...
1. 2-3 sweet potatoes (800g)
2. 1 red onion
3. 1 tin of chickpeas
4. 1 tin of coconut milk
5. 100ml olive oil
6. 1 large bunch fresh coriander
7. 3tbsp medium curry powder
8. 3 cloves of garlic
Here's how it's done...
Step 1
Peel the potatoes and cut into roughly 1 inch chunks.
Step 2
Peel and finely chop the onion.
Step 3
Put the olive oil and the onions into a large, deep pan (or wok) and, over a medium heat, fry until soft.
Step 4
Add the curry powder and garlic.
Step 5
Stir to combine all until you have a thick sauce like consistency.
Step 6
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.
Step 7
Add the chickpeas and mix with the potatoes.
Step 8
Add the coconut milk and stir into the vegetables. Bring all to a boil.
Step 9
Roughly chop the coriander (keep a little for decoration) and add to the curry.
Step 10
Turn the heat down to a low setting, cover and simmer for 30 minutes.
Step 11
Serve straight away.
