Extremely simple and mild vegan curry that will knock the socks off any curry you buy from a takeaway.
It’s such a versatile dish that you can add chicken, salmon or prawns to it, I do this by frying them separately and adding at the same time as the chickpeas.
GF,DF,VG,V,RSF
Sweet Potato & Chickpea Curry
Ingredients
- 2 tbsp olive oil/coconut oil
- 2 garlic, crushed
- 1 pinch chilli flakes
- 2 tsp turmeric
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 2 tbsp tomato puree
- 2 large sweet potatoes, peeled & chopped
- 1 1/2 cans coconut milk
- 2 cans tinned tomatoes
- 1 can chickpeas, rinsed & drained
- 200 g baby spinach leaves
- handful corriander, for serving
- 1 lime, for serving
- salt & pepper
Method
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First off peel and cut the sweet potato into small chunks (roughly 2cm cubes)
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Heat a large pot with olive oil, adding the crushed garlic cloves
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Once the garlic is sizzling proceed to add the tomato puree, all the spices and a pinch of salt and pepper into the pot and stir for a minute or so
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Add the tinned tomatoes, coconut milk, sweet potato and a pinch of salt and pepper and mix well
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Bring this to the boil making sure to stir and then place in a preheated oven at 200 degrees for 45 minutes (I leave the lid off the pan which makes the curry slightly thicker and creates a nice baked flavour) making sure to stir every 15-20 mins
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After 45 minutes add the drained chickpeas and mix. Place back in the oven for 15 minutes
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Take out the oven and add the spinach and stir through until wilted
TIP: Serve with brown rice or quinoa
TIP: This is amazing for lunch the next day so make sure you make enough. Just place the quinoa and curry in the fridge overnight. You can also freeze this recipe.
Creating this dish? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW.
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