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.

 

  • 1

    Peel the potatoes and cut into roughly 1 inch chunks.

  • 2

    Peel and finely chop the onion.

  • 3

    Put the olive oil and the onions into a large, deep pan (or wok) and, over a medium heat, fry until soft.

  • 4

    Add the curry powder and garlic.

  • 5

    Stir to combine all until you have a thick sauce like consistency.

  • 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.

  • 7

    Add the chickpeas and mix with the potatoes.

     

  • 8

    Add the coconut milk and stir into the vegetables. Bring all to a boil.

  • 9

    Roughly chop the coriander (keep a little for decoration) and add to the curry.

  • 10

    Turn the heat down to a low setting, cover and simmer for 30 minutes.

     

  • 11

    Serve straight away.

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By Carole Poirot on 05.01.18

Guest Contributor

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