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...

  • 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

 

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  • 1

    Peel the potatoes and cut into roughly 1 inch chunks.

    Chopped sweet potato on a wooden chopping board

  • 2

    Peel and finely chop the onion.

    Finely chopped red onion on a wooden chopping board

  • 3

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

    Chopped red onion in a frying pan with olive oil

  • 4

    Add the curry powder and garlic.

    Chopped red onion in a frying pan with curry powder

  • 5

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

    Chopped red onion, curry powder and garlic combined in a frying pan

  • 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.

    Chopped sweet potato in a frying pan with curry powder and red onion

  • 7

    Add the chickpeas and mix with the potatoes.

     

    Chickpeas with chopped sweet potato in a frying pan

  • 8

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

    Coconut milk in a frying pan with chopped sweet potato and chickpeas

  • 9

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

    Roughly chopped coriander on a wooden chopping board

  • 10

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

    Vegan sweet potato and chickpea curry in a frying pan with coriander

  • 11

    Serve straight away.

    vegan sweet potato and chickpea curry topped with coriander

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Vegan Sweet Potato and Chickpea Curry
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By Carole Poirot on 05.01.18

Guest Contributor

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