Sweet Potato and Chickpea Curry: A Delightful Vegan Meal
Curries are a staple of Indian cuisine, with endless variations to suit different tastes and dietary preferences. This Sweet Potato and Chickpea Curry recipe offers a vibrant and flavoursome twist on the traditional curry, making it a delicious vegan-friendly dish that is both nutritious and satisfying. Packed with plant-based proteins, fiber, and essential nutrients, this curry is not only easy to make but also a hearty addition to your weekly meal rotation.
Ingredients:
– 2 medium sweet potatoes, peeled and diced
– 1 can (400g) of chickpeas, drained and rinsed
– 1 can (400ml) of coconut milk
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1-inch piece of ginger, grated
– 1 red chili, finely chopped (adjust to taste)
– 1 teaspoon of curry powder
– 1 teaspoon of ground cumin
– 1 teaspoon of ground coriander
– 1/2 teaspoon of turmeric
– 1 tablespoon of tomato paste
– 2 tablespoons of vegetable oil
– Salt and pepper to taste
– Fresh coriander leaves for garnish
– Cooked rice or naan bread to serve
Instructions:
1. Prepare the Ingredients: Start by peeling and dicing the sweet potatoes, chopping the onion, mincing the garlic, grating the ginger, and finely chopping the red chili.
2. Cook the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until translucent, then add the minced garlic, grated ginger, and chopped red chili. Cook for a few minutes until fragrant.
3. Add the Spices: Stir in the curry powder, ground cumin, ground coriander, and turmeric. Cook for a minute to toast the spices and enhance their flavours.
4. Cook the Curry: Add the diced sweet potatoes to the pot, followed by the drained and rinsed chickpeas. Stir to coat the vegetables in the aromatic spice mixture.
5. Pour in the Coconut Milk: Add the can of coconut milk and tomato paste to the pot, stirring well to combine all the ingredients. Bring the curry to a gentle simmer.
6. Simmer and Cook: Cover the pot with a lid and let the curry simmer for around 20-25 minutes or until the sweet potatoes are tender. Stir occasionally to prevent sticking and ensure even cooking.
7. Season and Serve: Taste the curry and season with salt and pepper as needed. Once the sweet potatoes are cooked through, remove the pot from the heat.
8. Garnish and Serve: Garnish the Sweet Potato and Chickpea Curry with fresh coriander leaves for a pop of freshness and serve hot with cooked rice or warm naan bread.
This Sweet Potato and Chickpea Curry is a perfect balance of flavours and textures, with the natural sweetness of the sweet potatoes complementing the slightly nutty taste of chickpeas. The creamy coconut milk base adds richness to the dish, while the blend of aromatic spices creates a depth of flavour that will tantalize your taste buds. Whether you are a seasoned curry lover or looking to expand your vegan recipe repertoire, this effortless recipe is sure to become a regular favourite at your dinner table.