ObiVegan Sweet Potato Chickpea Curry Recipe
Vegan sweet potato recipes don’t get better than this. There aren’t as many ways to make sweet potato to be as good as sweet potato chickpea curry, and that is why I can’t get enough of it. If you’re a great fan of curry and you enjoy sweet potatoes then you know what this is all about. Especially during winter when you need a comforting meal for the season.
How to Best Enjoy Sweet Potato Chickpea Curry
For me, the best way to enjoy this dish is with fluffy rice. It’s what I do and what I recommend. I usually go with basmati or sometimes jasmine rice, they have the ability to soak up the sauce very well. This makes the flavors to seep through enhancing the experience. If you’re a fan of naan, then warm naan or flatbread on the side makes it even better, especially for scooping up every bite.
Though the primary ingredients of this recipe are sweet potato, curry and chickpea, you can really tweak this to suit your tastebuds and how you love to enjoy your curry.
Before you decide on how to tweak the recipe, you should definitely learn how to make it the right way with the help of the recipe below.
Vegan Sweet Potato Chickpea Curry Recipe
Equipment
- Large pot or deep skillet
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring spoons
Ingredients
- 2 medium sweet potatoes peeled and diced
- 1 can 15 oz chickpeas drained and rinsed
- 1 small onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon olive oil or coconut oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon smoked paprika
- 1 can 14 oz diced tomatoes
- 1 can 13.5 oz full-fat coconut milk
- 1 cup vegetable broth
- Salt and black pepper to taste
- ½ Lime juiced this is optional
- Fresh cilantro this is for garnish
Instructions
Saute aromatics:
- Heat oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
Add garlic and spices:
- Stir in garlic and ginger. Cook for 30 seconds until fragrant, then add curry powder, cumin, coriander, turmeric, and smoked paprika. Stir well to toast the spices.
Build the curry:
- Add diced sweet potatoes, chickpeas, diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
Simmer:
- Bring to a gentle boil, then reduce heat and simmer uncovered for 20 to 25 minutes, or until sweet potatoes are fork-tender.
Season and finish:
- Season with salt and black pepper to taste. Stir in lime juice if using.
Serve:
- Garnish with fresh cilantro and serve hot.
Nutrition
Obi
Cindy