Now THATS what you want on a super cold winter day (Or night)! A really satisfying meal. Mix well and sprinkle all over. Add the ginger, coriander, salt and sweet potatoes and stir to combine. Instagram. Served over jasmine rice, would probably do basmati next time. Amount is based on available nutrient data. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. I used coconut milk only, thank you for so many wonderful recipes. :) I just edited the recipe! * Percent Daily Values are based on a 2,000 calorie diet. Allow the sweet potato and cauliflower to cook all the way through, about 15-18 minutes. Chickpeas Canned chickpeas work great in this curry for convenience, but you can also use dried chickpeas if you want. I made some changes based on what I had in the house (no spinach, but added frozen peas; no coconut milk, used half½ no gram marsala, used cumin and allspice) and I did add some sauteed chicken breast and served it with jasmine rice. Garnish with paprika and cilantro and serve as is, with rice/quinoa or Garlic flatbread. Add chicken to pan; saut 5 minutes or until browned, stirring occasionally. Follow with garlic, ginger, and spices (curry, turmeric, cumin, salt, pepper). Add vegetables such as sweet potato, cauliflower, squashes, root vegetables after pressure cooking for 35 mins. This is my absolute favorite dish/recipe!! Onion Yellow or red onion are both good choices in this sweet potato and chickpea curry. Hi Amy, Cover pot and turn heat to high to bring liquid to a boil. Add chickpeas, sweet potatoes, water and salt. Other veggies that you can add to this curry include broccoli, cauliflower and bell peppers. I'm glad you and your family enjoyed it as much as I did! You'll have to soak them overnight and then cook them until tender before adding them to the curry. Thank you for this amazing recipe!! Stir well. Added cilantro at the end and a squeeze of lime! 6. Your email address will not be published. Your email address will not be published. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Add in the broth or water, lentils, sweet potatoes, 1 teaspoon of salt, and a 1/4 teaspoon of ground black pepper. I used only half of the tomatoes called for, just for preference. It still is a favourite today and this Sweet Potato Chickpea Curry is just one of the many ways that they enjoy eating it. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes. Add in the fresh spinach. I made this and it was SO GOOD!! Stir to combine, then add the coconut milk and bring to a simmer. Also, I got some light colored sweet potatoes in my CSA that were so dry and hard you almost couldnt eat them. This Sweet Potato Chickpea Curry is a quick and easy meal that the whole family will enjoy. The Indian dry spices of turmeric, cumin, coriander, and red chili powder are combined with the red curry paste (I use Thai Kitchen) from Thailand. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. I made this recipe twice already! Add a little water if sauce is too thick. There is a LOT of snow here in NYC and I decided to make this recipe for lunch today. Excellent and simple recipe!!! Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Stir to combine and saute for 1 minute for spices to open up. Thank you for catching that. Made this recipe and it was a hit! Stir in the curry paste and ground cumin. Season with salt and pepper. This is the best Sweet Potato Chickpea curry Ive ever made, its delicious. Thanks for this great recipe that is definitely going in regular rotation! Instructions. I might double the sauce ingredients next time because I love the sauce so much and naan or basmati rice is perfect for soaking it up! The peanut cream is very delicious. 8. Season with black pepper and lime juice. Serve with either rice, bread, bhaji, or samosas. Add in the coconut flour which helps to slightly thicken the curry. Also I used dry chickpeas instead of caned chickpeas (While it is convenient to use canned chickpeas, dried chickpeas really are a better option since they tend to have a more natural flavor because they arent soaked in preservatives. get new family friendly recipes in your inbox each week! 1 tablespoon fresh ginger, chopped or grated, 1 lb (450 g) sweet potatoes, cut into inch cubes, cup (20 g) fresh cilantro (coriander), chopped. He made this recipe for the family last night and it was dynamite. would substituting the stock with coconut milk (400ml can) and adding 100ml of stock would work ? Add the onion and carrot and cook until the onion is transparent (around 2-3 mins) Cook until spinach is wilted, about 2 minutes. THANK YOU, Ali for this A-MAZING healthy, nutritious, sooo good easy recipe. Add the garlic, smoked paprika, cumin and curry powder and stir continuously for another min. Cant wait to have the leftovers for my lunch. How to Make Instant Pot Sweet Potato Curry with Pumpkin and Chickpeas - Step by Step Prep ingredients. I do love coconut milk in a curry so trying to think of how to use it here. So good! Rinse and drain chickpeas. Summary: This Chickpea Curry and Tomato soup is the perfect Yin Yang balance.It's both hearty and healthy. Cover with a lid and simmer over a. Simmer covered for 10 minutes, or until the sweet potato is fork tender, stirring frequently. Even my husband, the biggest curry snob in town, loved it. Cook for 15 minutes or until the potato is soft. Really enjoyed. 8. Squish some chickpeas (10-15 times or more) on the side of the pot using your cooking spoon to make the gravy thick. I made this today while on a work ZOOM (video off) and so quick, easy and flavorful! Peel and dice the sweet potato into 3 cm cubes and put into the slow cooker along with the drained chickpeas. Making it for the second time and planning to make it many more times. Instructions. Freezer & kid-friendly. Oh my goodness! Made this delicious dish last night and it is a new family favorite! I use quite a hot curry powder but my kids have been eating curry for quite a while now and are used to spicer food. Add tomatoes and frozen spinach; stir to combine. Then, reduce heat to medium-low and lightly simmer uncovered for 35-40 minutes, or until sweet potatoes are soft. I used 3/4 cup dry chickpeas, soaked over night and cooked the next day. Saute onion and garlic. Add sweet potato, capsicum / bell pepper, carrot and chickpeas to the saucepan and cook for 1 minute, stirring constantly. While stew is cooking, prepare quinoa or rice, if using. Instead of spinach we used kale. Add chickpeas and stir gently. Add sugar, chickpeas, and sweet potato. Expert Tips Aromatics: Cook your onion, ginger, and garlic with the sweet potato and bell pepper to save time. Instructions. Step 4. I added both chickpeas and shrimp which I let sit in curry and a few other spices for added flavor. It was phenomenal! Add in the coconut milk and stir again. Healthy and vegan, with nut-free and oil-free options. Add the Thai red curry paste, vegetable broth, and chickpeas. Heat a large pan over medium heat and melt the coconut oil. Vegan Avgolemono Soup (Greek Lemon Orzo Soup). Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes. Then cook as directed. Stir in the baby spinach and lime juice and cook for another minute until wilted. frozen chopped spinach, thawed and drained, Vegan Butternut Squash and Chickpea Curry, Kai Kang Dang (Chicken Curry with Coconut Milk), Ginataang Manok (Chicken Cooked in Coconut Milk), Vegan Butternut Squash Soup with Ginger, Apple, and Coconut Milk, Nigerian Jollof Rice with Chicken and Fried Plantains. Serve this creamy plant-based curry over rice or with naan for a fuss-free yet delicious midweek dinner. . Required fields are marked *. YUMMY!!! Everyone loves it, even meat eaters! Could I simmer it with the sweet potato? Add in the spinach, lemon juice, mix in, reduce heat to low-medium and continue to simmer for 5 to 10 minutes or until desired consistency. Or do you recommend cooking as per recipe and adding a dash of coconut milk (100ml)? Cook for 1 minute, stirring all the time. Cook onion, garlic, and ginger in hot oil until softened, about 5 minutes. Then, add chickpeas, sweet potato cubes, and coconut milk. This is a great vegetarian dinner option! Place in the oven or simmer on the hob. Cook and stir until spices are well absorbed by the onion, about 2 minutes. Add the remaining ingredients, bring to the boil and then reduce to a simmer. Bring to a boil while continuing to stir. Add the sweet potato, chickpeas, tinned tomatoes, tomato puree and coconut milk. Stir and cook for a further minute. Ended up adding a little more than 25% of the curry powder, 25% of the garam masala and then I made my own garam blend without any spice ingredients and added that. Add the cumin, paprika, turmeric, cinnamon, and cayenne and cook for 1 minute more, stirring constantly. How to make Baked Chickpea Sweet Potato Curry: In a 911 or a similar size baking dish, add the oil and spread evenly. Step: Add the coconut milk, the vegetable broth, the chickpeas, and the salt and cook for 20 minutes on medium heat until the sweet potato cubes are tender. Please read my disclosure policy. Cook for 5-10 minutes until the sweet potatoes begin to soften. My family loves it and it will be a recipe I will definitely be making again. I changed a couple of things due to what I did and didnt have on hand. Drain and tip in the chickpeas, then cook for 5 minutes. Soooo fragrant and delicious! Some brands have salt pretty high up in the ingredient list, which you want to avoid for babies and young toddlers. I paired mine with creamy coconut rice. Easy Chicken Curry without Coconut Milk or Cream | KETO | Spicy Top Sri Lankan Recipe. Jul 16, 2022 / by Paris / This post may contain affiliate links. It's served with fresh tomato soup using our Watermelon Whole Plant Juice Tonic! Instructions. Set aside to reach room temperature before storing in a freezer-safe container. Id stir through coconut milk (to taste) at the end of cooking. Step 2. Step 2: Heat a large pot oven a low/medium heat with oil and crushed garlic until the garlic begins to sizzle. Stir around and cover. Sauce will begin to thicken. Weve been making versions of this recipe all season with whatever leftover veggies we have in the house, but this simple combination of sweet potatoes, chickpeas, tomatoes and spinach has definitely been our favorite. Cook until the lentils and sweet potatoes are both tender, about 15 minutes. Add the sweet potato chunks (and pumpkin/butternut squash, if using), coconut milk, rinsed chickpeas, tomatoes, tomato pure and lentils. Perhaps my lemons are larger than the ones you use. Also there is no heat. This Sweet Potato and Chickpea Curry can be thought of as a fusion of Indian and Asian curry, borrowing aspects of both. Used chicken stock and used all curry my garam masala was old and only tiny bit left. What can one substitute if they do not want to use coconut oil due to its saturated fat content? Instructions. This Chickpea and Sweet Potato Curry recipe was inspired by my Indian-Spiced Skillet Chickpeas & Kale, as well as this 15-Minute Pantry Chickpea Pumpkin Curry on my website. We used a mix of veggie broth, whole milk and water instead of oat milk. The Best Curry Without Coconut Milk Recipes on Yummly | Mushroom Curry Roti, Winter Comfort Bowl With Curry-spiced Chickpeas, Chicken Curry . Bring to a gentle simmer, lower heat and cover. Then add the onion, garlic, and ginger on one side and the sweet potato on the other side. Use homemade / low sodium stock for babies and kids. My taste buds are doing a happy dance and my house smells SOOOO good! Nutritional information is an estimate provided by an online nutrition calculator. I didnt have fire roasted tomatoes so I used regular and added a bit of smoked paprika to get the roasted taste. 5. 1 sweet potato, cubed 1 tablespoon garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric teaspoon salt teaspoon red chile flakes 1 cup baby spinach Directions Heat oil in a skillet over medium heat. Mix in the coconut milk cream and bring to a boil. Meanwhile, add a little oil to a large saucepan and add the curry powder and garlic. Save my name, email, and website in this browser for the next time I comment. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender. Increase the heat and bring to a boil. This recipe was given to me by my boss, who is Asian. My advise is to not get overwhelmed by the amount of spices. Mix well and cook covered on medium-low heat for 10 mins. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Absolutely delicious. . Add around 2 cups of the chickpea stock. I would love it if you would rate this recipe and leave a comment. Heat oil in a pot and cook onion until soft and translucent, about 5 minutes. Stir well. Chop up sweet potato into cubes. Reduce heat to medium. I added cumin seeds which brought it to another level. Step 2. And, bonus, it also makes for fantastic leftovers the next day. Add the coconut milk, zucchini, chickpeas, Thai red curry paste, tomato paste, salt, pepper, and stir to combine. Add the sweet potato cubes and drained chickpeas. I made this tonight for my family. I also made a rice pilaf and BBQD chicken leg quarters (skinless bone in) You are a great Cook/Chef, Delicious! I had to do major amendments with the spices, Very tasty enjoyed the flavours,thank you for sharing this recipe. I used veg stock instead of milk. You can serve this curry with brown rice, basmati rice or, if you're trying to keep things low-carb, with cauliflower rice. Add the garlic, ginger, and spice blend, and cook for another 30 seconds. This recipe was delicious!! 5. (If the curry thickens too much while cooking, add a bit of water). Remove chicken from pan. Easy and so flavorful. Increase heat to medium-high; return chicken to pan. Thank you in advance. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); When do you add the chickpeas? We even forgot the toppingsdid not need them. Add the sweet potato and continue to stir for a further two mins. I recommend you study the back of the pack to see what is in them before buying. This recipe is perfect for weeknight dinners and meal prep, and it even freezes well. Thissweet potato and chickpea curryis easy to make but bold in flavors. Step 3 - Add the Thai red curry paste, peanut butter, chickpeas and spinach. Defrost it overnight in the fridge before reheating. If you want it extra spicy, use medium or hot curry powder or add a finely chopped green chili with the garlic ad ginger. 8 Comments. Add a little water if sauce is too thick. Thank you ? Stir in garlic-ginger paste, cayenne, salt, turmeric, and garam masala. 1 Tbsp olive or coconut oil 1 brown onion peeled and finely chopped 4 cloves garlic peeled and crushed 2 inch piece fresh ginger peeled and grated 2 Tbsp tomato puree 1 Tbsp curry powder 1 tsp ground cumin 2 tsp coriander 2 tsp garam masala 2 Tbsp dried fenugreek leaves optional 100 g (3.5 oz) creamed coconut 400 g (14 oz) tin chopped tomatoes Coconut milk and red lentils add creaminess to the curry. Explore the site for creative ideas, tips, and inspiration! Prep: 15 mins Cook: 20 mins Total: 35 mins Servings: 8 cups (4 to 6 servings) Ingredients 2 tablespoons extra virgin olive oil 1 medium yellow onion 3 cloves minced garlic about 1 tablespoon If it is still too spicy for them, stirring through some plain yoghurt will help and it tastes delicious too. Some also have added sugar which I personally avoid. I challenge anyone to prep and cook that in just 30 minutes though! Adjust flavors with soy sauce/coconut aminos for saltiness and a squeeze of lime juice for acidity. Alternately can also add chopped spinach at this stage just to add some greens. Add the sweet potatoes to a large saucepan along with the spices and coconut milk. I also didnt have the garam masala and used a red curry paste instead of powder bc thats what I had. Perfect with rice and/or naan bread! 4. more about me . This is my new favorite curry recipe! Thanks for the yummy recipe for my weeknight arsenal. Your email address will not be published. Sweet potato & peanut curry 894 ratings Cook this tasty, budget-friendly vegan curry for an easy family dinner. I added no salt and pepper once done, didnt need it. This is a keeper! 2 sweet potatoes diced into inch cubes cup frozen corn 1 large carrot peeled and diced 5 celery sticks diced 7 cloves minced garlic 1 tbsp minced ginger 2 tbsp Curry Powder 1 tsp salt more to taste 1 30 oz can crushed tomatoes 1 15 oz can light coconut milk Instructions Heat a large pot over medium heat. Oh my goodness! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi! Read more, Receive family friendly recipes, delivered weekly to your inbox, for FREE! Save my name, email, and website in this browser for the next time I comment. I often add a little sweetness to my kids curry as it can help counteract the spice in the dish and in this case the sweet potato works perfectly. Serve the curry topped with freshly chopped cilantro and with extra lemon wedges on the side. Heat oil in a large frying pan (skillet) over a medium-high heat. I used regular canned tomatoes as other types are not readily available in the U.K. and I only had medium curry powder, but there was nothing missing in the flavour. Bring to boil, then reduce heat to a simmer for 20 minutes, or until the sweet potato is cooked fully. Baby spinach You can use other greens here, such as kale, for example, but you may need to adjust the cooking times because kale takes longer to wilt. Boil a little or let wilt in the residual heat. Have you tried this recipe? Reheat the curry on the stovetop or in the microwave until piping hot. Spices I used a mix of mild curry powder, garam masala and chili powder in this vegan sweet potato curry. 5. Thanks for your advice . Add the onion and cook for 5 minutes, stirring often, to soften. Allow the sweet potatoes to cook for 4-5 minutes until a bit soft, but not fork-tender. Taste and adjust salt and spice. Made this for lunches for the week. Curry powder can vary greatly and can really change the taste of this curry. Add the rinsed and drained chickpeas, 1 cup vegetable broth, and 2 cups unsweetened almond milk to the pan. I dont normally comment on recipes, but this .wow! Very healthy and super tasty. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. You can make it as spicy as you want and play with the veggies to make it your own. This sweet potato and chickpea curry can be frozen for up to 3 months. Sounds like it was worth the prep:). It's made with strong Indian spices, sweetened with creamy coconut milk and tamed with a drizzle of lime juice. Heat up a large dutch oven or pot with cooking oil, add onion and cook until translucent (4-5 minutes.) Thank you! On chilly winter nights that call for cozy comfort foodthis sweet potato chickpea coconut curry is sure to hit the spot. The easiest and most delicious chickpea curry I have ever made! My husband generally only eats things with meat in it and he scooped up all the sauce. Heat oil in a large skillet over medium-high heat. (Did not have oat milk so used skim milk instead). I added spinach and lemon as instructed and served over rice. Stir in the tomato paste, then add the curry powder, garam masala and chili powder. To a large skillet, add the oil, onion, potatoes, and saut over medium-high heat until the onions and potatoes begin to soften. I also used another curry powder blend that has ground mustard and allspice to take this chickpea curry to the next level. Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven, Your email address will not be published. I followed the Low Fodmap diet under a Dietician last year and was only making Low Fodmap meals until I came across this recipe. Stir to combine. I will make this again and again. Directions. Tip in the coconut milk, lime juice, zest and sweet potato. Boil. Visit my Vegan Curry Recipes page for more easy curry ideas. Heat the coconut oil in a large, deep pan and cook the onion for 3-4 minutes over medium heat until softened. Course: Main Course, Soup Cuisine: Plant Based, Vegan Prep Time: 10 Minutes Required fields are marked *. Here you'll find nutritious yet delicious vegan recipes the entire family will love. 4. Stir in garlic-ginger paste, cayenne, salt, turmeric, and garam masala. Receive family friendly recipes, delivered weekly to your inbox, for FREE! Stir well. Add the steamed sweet potatoes and the chickpeas to the coconut curry. Cook for 1-2 minutes. 400 g tin of chickpeas drained & rinsed 400 ml tin of light coconut milk 300 ml vegetable stock 100 g cavolo nero To finish fresh coriander Instructions Heat a large pan over a medium heat before adding the oil. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Drain and rinse thoroughly. A deliciously spiced vegetarian curry, ideal for kids. At the point, I always mash one-third of the mixture to thicken the sauce (using a potato masher), but this step is optional. Add salt and pepper to taste, then cover the pan and let the sweet potatoes cook on medium heat for 10-15 minutes, stirring occasionally, until tender. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are. Soak and cook the dried chickpeas separate from the curry. I use an emersion blender and make this into a wonderful thick nutrient punch for my 1 year old! Its a quick, easy, vegetarian (also vegan), gluten-free, flavor-packed meal thats easy to customize with whatever veggies and greens you have on hand. Add them at the same time as the tomatoes, etc. Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. To make the sweet potato chickpea curry even creamier, add 1-2 tablespoons coconut cream with the. My favorite thing in life is time spent around the table. Add the onion to the skillet and cook, stirring frequently, for about 5-6 minutes or until fragrant. Oops, typo! Bring the liquid to a boil, then lower the heat and cover the pot. Or you can also sub in almond or oat milkalthough the curry will be much less creamy and considerably thinner. Then add cumin and coriander and cook for 1 more minute. Let me just say, I didnt like curry.until we tried this recipe! Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt and pepper. Pinterest and The flavor is not compromised for this recipe. The Chickpea curry is made in a base of vegetable broth and creamy coconut milk. Follow Vegan Cocotte onInstagram,FacebookandPinterest. Used tomatoes with green chilies. Outstanding! Before we get to the full recipe below, here are a few notes about the ingredients youll need to make this coconut curry: Here are a few additional ways that you can customize this curry recipe if youd like: Love curry as much as I do? Add some stock if it starts to stick. Add sweet potatoes, chickpeas and coconut milk to the skillet and stir to combine. Cook on manual high pressure for 8 minutes. So go rummage through that crisper drawer and lets make some cozy coconut curry together! Im not familiar with Garam masala so I dont know how it would change the flavor but Im so happy with the way this came out! Add the oat milk, chickpeas, tomatoes, coconut milk, sweet potato and stir to combine. * Percent Daily Values are based on a 2000 calorie diet. Instructions. Even though Ive had to change the recipe because of my dietary needs, the recipe is still awesome. Soak for 10 minutes. Simmer for approx 30 mins, until the potato is cooked through and the sauce has thickened. Add the chicken pieces and stir to combine. I used partial chicken broth and low fat milk as well as low fat coconut milk. Add the red curry paste, ginger, and garlic, and cook until fragrant, about 1 minute. Delish! Heat the oil in a large pot or dutch oven. Add chickpeas, coconut milk, crushed tomatoes, vegetable stock, and sweet potatoes to the pot and stir together. It's extra flavorful and feels just like a takeaway treat, only healthier and cheaper. Once the sweet potatoes are cooked through, use a potato masher to mash them into a thick paste. Hi Linda, I havent tried this with coconut milk. I can eat this three days a week. I had a half bag of kale and arugula and other greens so I dumped in. Serve it with the naan bread.also an excellent recipe!! Add the onion and carrot and cook until the onion is transparent (around 2-3 mins). Add the fresh cilantro, season to taste and serve over rice or with naan. So glad you enjoyed it. Close with a lid and simmer until the sweet potato dices are softened (15-20 minutes). Coconut Chickpea Curry Prep Time: 5 minutes Cook Time: 15 minutes Servings: 4 This naturally vegan Coconut Chickpea Curry is a heart-warming dinner full of flavor and body. Coconut oil You can also use avocado oil or olive oil instead. Then add in carrots, chickpeas, coconut milk and vegetable broth to the pan. I am not keen on sweet potatoes, could one use normal white or reds ? Add salt and pepper (I added a lot of salt, almost a tablespoon). Half of a seeded jalapeo was perfect. low fat natural yogurt, sweet potatoes and 3 more. 2) Add the cumin seeds and toast in the oil for about 1 minute, until fragrant. Add chickpeas and stir gently. 270g 2 cups Sweet Potato, cut into 1cm cubes 800g 28oz Canned Chickpeas (2 x 400g), drained 400g 14 oz Can of Chopped Tomatoes 500ml 2 cups Vegetable / Chicken Stock (see note 2) Instructions Heat the oil in a large frying pan over a medium high heat. Add vegetable broth and coconut milk. Then I highly recommend serving the curry piled high withlots of fresh toppings (hello, fresh cilantro and thinly-sliced red onions) over either rice, rice noodles, and/or homemade naan bread. As a nutritionist and mom of three teens, I design my recipes to be pantry-friendly, healthful, and enjoyable for the whole family. Share your Chickpea and Sweet Potato Curry creation with me onInstagram. 3. 3) Next, add the chopped onion and garlic to the pan and lightly season the mix with salt and pepper. This recipe was so wonderful until the last step when I added the lemon juice. Thank you for sharing!!! Toss to coat the sweet potatoes with curry and saute for 2 minutes. I started on a Low Fodmap diet on 13 January 2020 so its been just over a year to so I changed this recipe to use Asafoetida (Hing), used my homemade curry powder and used normal chopped tinned tomatoes but added some chilli flakes. Then add the spinach, and give the curry a gentle stir for the spinach to wilt. Add the chickpeas and sweet potatoes and simmer on medium-low heat for 15 minutes or until the sweet potatoes are fork tender. curry powder, salt, cardamom, tomato, curry leaves, garlic paste . I used whole milk instead of oat and I couldnt find garam masala. I have to say the result was awesome, this is one of the best curries Ive made and Ill be making it again and again. But turned out VERY tasty. These basic ingredients are all simmered together in a silky, creamy, coconut curry broth that is brightened up with a squeeze of fresh lemon juice. Easy to make, super healthy, amazing flavor. You can freeze this curry for up to 3 months. Thank you for a delicious recipe! Any thoughts on whether this soup would freeze well? Heat the oil in a Dutch oven or medium-size saucepan over medium heat. How to make peanut butter curry. Add fresh lime juice and salt to taste. If you like heat like me, add more red pepper and dont skip fresh lime juice and cilantro, lends to a great finish. Will make this again. I'm Nisha, a registered dietitian and Natural Gourmet Institute culinary school graduate. Thanks for yet another goodie! Curry powders vary greatly and will change the taste of this curry. Stir to combine then pour over the coconut milk and water. Add the onion and cook for a couple of minutes, or until fragrant and translucent. Remove from the heat and stir in the lime juice. Add the chickpeas and sweet potatoes and simmer on medium-low heat for 15 minutes or until the sweet potatoes are fork tender. It has been passed through generations of her family so as you can imagine it is the real deal. toppings: chopped fresh cilantro, thinly-sliced red onions and/or. Serve with rice or naan. Adjust seasoning with salt and pepper. This was fantastic! Then add in lime juice, spinach, salt and pepper to taste. Cook and stir until spices are well absorbed by the onion, about 2 minutes. Sweet Potato and Chickpea Coconut Curry Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes An EASY one-skillet sweet potato curry that's ready in 30 minutes and is layered with so many fabulous flavors!! Cook until the onions are soft and the seeds begin to crackle. The sweet potato adds a delicious sweetness that complements the spices perfectly. Thanks, Hi Lou, yes Id chop some boneless, skinless thighs into chunks and brown with the onions. Thanks so much! Reduce heat to medium-low and continue cooking the curry (uncovered) over a very low simmer, stirring occasionally, until the sweet potatoes are softened, about 10 to 15 minutes. It's also perfect for the slow cooker. I also salted throughout each step of the cooking process, instead of just at the end. Let simmer for 15 minutes, or until sweet potatoes are fork tender. Hover over "serves" value to reveal recipe scaler, Heat the oil in a large frying pan over a medium high heat. Cozy, warm, 100% plant-based sweet potato chickpea curry is made in 1-pan and is great for family dinners, meal prep and the colder weather. 2 teaspoons coconut oil 150 grams / 1 medium yellow onion diced 350 grams / 1 medium sweet potato diced 300 grams / 1/2 head cauliflower cut into small florets 3 cloves garlic minced 1 teaspoon ginger grated 1 teaspoon sea salt teaspoon cumin teaspoon turmeric teaspoon cayenne pepper teaspoon ground coriander teaspoon black pepper I grinded fennel and fenugreek seeds with the garlic to give it some extra oomph, and also didnt have coconut milk so used chicken broth and heavy cream. I dont see them in the recipe. And receive a FREE ebook - "How to Raise a Healthy Little Foodie". Forgot to mention that instead of the fire-roasted tomatoes (not sure I know what this is), I used regular tomatoes and a touch of liquid smoke! Add the sweet potatoes, chickpeas, coconut milk, water, salt, and pepper and stir to combine. AS AN AMAZON ASSOCIATE, I EARN FROM QUALIFYING PURCHASES. Sweet potatoes Cut the sweet potatoes into -inch cubes so they cook quickly. I followed the recipe exactly as written, but I also added 1 jalapeo pepper for a bit of heat (I sautd it in together with the ginger and garlic). Stir in the sweet potato and cook for another two minutes. Thank you for sharing this wonderful recipe. Serve over freshly cooked rice. Pour dried chickpeas on top, then sprinkle the curry powder evenly over the beans. Stir in the broth, coconut milk, and chickpeas. I cannot wait to make it for my family one day. Simmer until flavors are well combined, about 20 minutes. Bring to a boil then reduce heat to low, cover with a lid, and simmer for 30 minutes. Step: Add the spinach and cook for 1 minute or until wilted. Sweet potato and chickpea curry is comfort food in a bowl! Or 50/50 stock and coconut milk? Thank you for another delicious and fairly easy recipe! It was easy and forgiving Will definitely make it again, and now I know it can easily be scaled up for a larger group when my kids visit. Followed the recipe but I used heavy cream cause I wanted a richer texture and I didnt have any oat milk or stock anyway. Add coconut milk, curry paste, soy sauce and water to the saucepan and stir to combine. This was easy and delicious! Ingredients 2 tablespoons coconut oil (olive oil may be substituted) Chop the sweet potatoes into 2cm chunks. Step 3: Add the spices and chopped sweet potato and mix. / Leave a Comment. I had about 3 sweet potatoes even though the recipe called for one, that I needed to use so the more the merrier. Please leave a comment on the blog or share a photo on Instagram, Your email address will not be published. Cover the lid and turn the heat to high until boiling then reduce the heat to low and simmer for 8-10 minutes. Add in the chickpeas, garlic, garam masala, curry powder and cumin. In a large pot or dutch oven, warm up the olive oil, then add finely chopped onion and fry on medium heat for 3 minutes. Mix in the diced tomatoes and vegetable broth. Only had vanilla almond milk (oops) so did half cup that and half cup water. Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. I love receiving your feedback, please rate and leave a comment below or tag me on Instagram @healthylittlefoodies. Substitute the 2 (15-ounce) cans chickpeas for 1 cup dried chickpeas. This was my first vegan type recipe and my whole family loved it! Add water. Scoop out the coconut solids from the can, leaving the watery milk and add it to the saucepan, cooking for 1 minute. My husband and teenager loved it too. Remove the Sweet Potato Chickpea Curry from the heat and mix in the peanut cream. And all the better with some seriously tasty food to bring us all together. Place in a bowl, cover with cold water, and stir in baking soda. I used two sweet potatoes just because I had two and the extra doesnt hurt. Thanks for this recipe! I cook easy peasy vegan food with simple and wholesome ingredients. 1) Heat the coconut oil in a large pan over medium heat. Add the oil to a large skillet over medium heat, followed by the sweet potatoes and garlic. Drain and rinse the chickpeas, then add to the slow cooker with the onion, garlic, sweet potato and spices. The sweet potato adds a delicious sweetness which complements the spices perfectly. Your recipes never fail. This recipe is a keeper thanks for sharing it! My husband is not a big fan of curry but he loved it! Required fields are marked *. It makes my day to see you recreate my recipes. We also started with about 25% of the spices and then added to taste to make sure it wouldnt be too spicy for our daughter. Continue to cook for 4-5 minutes, until everything has thickened. I only had light coconut milk, but I had some half-n-half so subbed about a half cup of that for the oat milk! Add the rest of the coconut milk along with the sweet potatoes, chopped tomatoes and lime zest. Amazing! I made this and I have to say like all good curries, make it early, leave to thicken and cool (or leave in the fridge overnight) then reheat gently. Word to the wise, do not skip adding cilantro, its a MUST. I also threw in chicken. HEALTHY comfort food that tastes AMAZING!! Made this for dinner, it was a beautiful plate of deliciousness!!! Heat oil in a large Dutch oven over medium-high heat. We served it over rice. Preheat slow cooker for 15 minutes on high. Served it with microwaved brown basmati rice to which I added a little butter, cumin, salt and a pinch of cinnamon. Stir to combine, then cover and simmer over medium heat for 20 to 30 minutes, until the the sweet potato is tender. This sweet potato curry is relatively mild to keep it family-friendly, but you can up the spiciness as much as you like. I also added some cumin and sprinkled with cilantro when served. Would coconut milk still cook the sweet potatoes like stock would ? This post may contain affiliate links. Remove cover, and cook on high until sauce has thickened. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. I can hardly wait until tomorrow so I can have leftovers! I recently made it for our Indian themed Thanksgiving and it was a hit. Just put all ingredients, except for the spices and spinach, in the slow cooker and cook on low for 5-6 hours or until sweet potatoes are tender. Cover the skillet, and cook over medium heat for about 10 minutes. Add coconut milk and pumpkin. Great recipe. I have really been enjoying it, thank you! 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