Hearty sweet potatoes and protein-rich chickpeas simmered in aromatic curry spices create a satisfying vegan meal. This nourishing dish proves that plant-based cooking can be both simple and deeply flavorful.
Recipe Details
Ingredients
- 800g sweet potatoes, peeled and cubed
- 2 cans (400g each) chickpeas, drained and rinsed
- 400ml can full-fat coconut milk
- 45ml curry powder
- 400g can diced tomatoes
Instructions
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Heat a large pot over medium heat with a drizzle of oil. Add 45ml curry powder and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
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Add 800g sweet potatoes and cook for 5 minutes, stirring to coat with the spices. Season with salt and pepper.
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Pour in 400g can diced tomatoes with their juice, 400ml can full-fat coconut milk, and 2 cans (400g each) chickpeas. Stir to combine and bring to a gentle simmer.
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Cover and cook for 15-20 minutes, stirring occasionally, until sweet potatoes are tender when pierced with a fork.
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Taste and adjust seasoning with salt, pepper, or more curry powder as needed. The curry should be thick but not dry.
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Serve hot over steamed rice, quinoa, or with warm naan bread. Garnish with fresh cilantro if desired.
Tips
Sweet Potato Prep: Cut into 2cm (3/4-inch) cubes for even cooking. Smaller pieces will break down too much, larger pieces won't cook through.
Curry Powder Quality: Use fresh curry powder for best flavor. Whole spices ground fresh are ideal, but good-quality store-bought works well.
Consistency Control: For thicker curry, simmer uncovered for a few extra minutes. For thinner, add a splash of water or vegetable stock.
Make-Ahead: This curry tastes even better the next day as flavors meld. Store refrigerated for up to 4 days or freeze for 3 months.
Protein Boost: Add a handful of spinach or kale in the last 5 minutes of cooking for extra nutrients and color.
Serving Suggestions: Top with toasted coconut flakes, chopped peanuts, or a dollop of yogurt. Serve with papadums or flatbread.