Cook for 15 minutes or until the potato is soft. My son is home from college and loves curry. Stir and cook for a further minute. Instructions. I know it will taste even better tomorrow once the flavors meld. Nutritional information is an estimate provided by an online nutrition calculator. AS AN AMAZON ASSOCIATE, I EARN FROM QUALIFYING PURCHASES. Hi Amy, Add vegetable broth and coconut milk. * Percent Daily Values are based on a 2,000 calorie diet. Then cook as directed. Squeeze half a lime over the curry and garnish with fresh cilantro. I used only half of the tomatoes called for, just for preference. I have really been enjoying it, thank you! Cook for 1-2 minutes. This was my first vegan type recipe and my whole family loved it! Remove cover, and cook on high until sauce has thickened. The curry became a sour disaster and very disappointing since it was so delicious before. This Sweet Potato Chickpea Curry is a quick and easy meal that the whole family will enjoy. Hi can I use regular diced tomatoes if I cant find the diced ones? Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes. Then add cumin and coriander and cook for 1 more minute. Excellent and simple recipe!!! You can make it as spicy as you want and play with the veggies to make it your own. Even though Ive had to change the recipe because of my dietary needs, the recipe is still awesome. Mix all the spices except salt in a bowl. I would make this again and just skip the lemon juice or add very slowly and taste after each bit. Cannot recommend enough! I made this, and it was amazing! I recommend using a mild powder if your kids havent been exposed to spicy food much. Add around 2 cups of the chickpea stock. Stir in the red curry paste. 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. Saute onion and garlic. 5. would substituting the stock with coconut milk (400ml can) and adding 100ml of stock would work ? 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 the onion and carrot and cook until the onion is transparent (around 2-3 mins) They did great in this recipeand the sauce was the perfect thing!!! Stir to combine, then add the coconut milk and bring to a simmer. Step 2. Adjust seasoning with salt and pepper. :) I just edited the recipe! Add the spinach/kale and cook until wilted. I followed this recipe as much as I could. Word to the wise, do not skip adding cilantro, its a MUST. (Did not have oat milk so used skim milk instead). 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. Continue cooking until the mixture reaches a very low simmer. 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. Easy and so flavorful. Or 50/50 stock and coconut milk? I could eat this everyday! Add the onion and carrot and cook until the onion is transparent (around 2-3 mins). I cook easy peasy vegan food with simple and wholesome ingredients. 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 You can store any leftovers for up to 3 days in an. Stir to combine, then add the coconut milk and bring to a simmer. Peel and dice the sweet potato into 3 cm cubes and put into the slow cooker along with the drained chickpeas. My advise is to not get overwhelmed by the amount of spices. I used coconut milk only, thank you for so many wonderful recipes. My family loves it and it will be a recipe I will definitely be making again. Heat oil in a large Dutch oven over medium-high heat. Garnish with paprika and cilantro and serve as is, with rice/quinoa or Garlic flatbread. This sweet potato, cauliflower and chickpea curry is the perfect choice for a delicious weeknight dinner. Serve with either rice, bread, bhaji, or samosas. Even my husband, the biggest curry snob in town, loved it. 5. THANK YOU, Ali for this A-MAZING healthy, nutritious, sooo good easy recipe. Serve with rice or naan. Add the sweet potatoes, chickpeas, coconut milk, water, salt, and pepper and stir to combine. Soooo fragrant and delicious! 8 Comments. 3) Next, add the chopped onion and garlic to the pan and lightly season the mix with salt and pepper. Instructions. Add grated garlic and grated ginger, and fry for 1 minute. 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!! 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. Oh my goodness! Thankee! I skipped adding the lemon juice at the end, I just seasoned with salt and pepper and served over rice. It's extra flavorful and feels just like a takeaway treat, only healthier and cheaper. Add the steamed sweet potatoes and the chickpeas to the coconut curry. Add the chickpeas and sweet potatoes and simmer on medium-low heat for 15 minutes or until the sweet potatoes are fork tender. Add the rinsed and drained chickpeas, 1 cup vegetable broth, and 2 cups unsweetened almond milk to the pan. Add the oat milk, chickpeas, tomatoes, coconut milk, sweet potato and stir to combine. You can freeze this curry for up to 3 months. Add the tomatoes and coconut milk, then stir to combine. Oh my goodness! Curry powders vary greatly and will change the taste of this curry. Thissweet potato and chickpea curryis easy to make but bold in flavors. Add tomatoes and frozen spinach; stir to combine. It taste very good and I think it is very healthy. 2 (10 ounce) packages frozen chopped spinach, thawed and drained. Remove the Sweet Potato and Chickpea Curry from the heat and mix in the peanut cream. Making it for the second time and planning to make it many more times. 6. Reheat the curry on the stovetop or in the microwave until piping hot. Coconut oil You can also use avocado oil or olive oil instead. I did the classic internet recipe thing and subbed in what I had in the kitchen and left out what I didnt so wasnt totally accurate to the recipe as written but the spice amount and blend is PERFECT. Bring the liquid to a boil, then lower the heat and cover the pot. 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! Pinterest and OUTSTANDING flavors and textures!!! Stir to combine and saute for 1 minute for spices to open up. But turned out VERY tasty. Stir in heavy cream, optional. Method. Hi Friends! A deliciously spiced vegetarian curry, ideal for kids. Reduce heat to medium. Add the sweet potato, chickpeas, coconut milk, and water to the pan. Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. I made this and it was SO GOOD!! YUMMY!!! Oops, typo! Cant wait to have the leftovers for my lunch. This was fantastic! Made this for dinner, it was a beautiful plate of deliciousness!!! I really love this recipe and was so excited to put it out there. 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! Other veggies that you can add to this curry include broccoli, cauliflower and bell peppers. Add 200ml of water and bring to the boil. 3-5 minutes until the onion is soft. Thank you ? Any thoughts on whether this soup would freeze well? Serve with rice or naan. Why you'll love this sweet potato and chickpea curry. Bring to a gentle simmer, lower heat and cover. Directions. Allow the sweet potato and cauliflower to cook all the way through, about 15-18 minutes. Simmer covered for 10 minutes, or until the sweet potato is fork tender, stirring frequently. Mix well and sprinkle all over. Drizzle olive oil in the bottom of a 6-quart or larger slow cooker then add onion and stir to coat. We did half of the lemon, to taste. Remove the lid and taste the curry. Drain and add them to the curry when the recipe calls for canned chickpeas. Add in the diced onion and saute for 5 minutes or until translucent. to me it tasted overly acidic , and was missing important spices. My husband is not a big fan of curry but he loved it! Save my name, email, and website in this browser for the next time I comment. Adjust flavors with soy sauce/coconut aminos for saltiness and a squeeze of lime juice for acidity. Print Recipe Pin Recipe Ingredients 2 scallions 2 cloves garlic I made this today while on a work ZOOM (video off) and so quick, easy and flavorful! I challenge anyone to prep and cook that in just 30 minutes though! 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. 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. I added spinach and lemon as instructed and served over rice. It's served with fresh tomato soup using our Watermelon Whole Plant Juice Tonic! Then add in carrots, chickpeas, coconut milk and vegetable broth to the pan. Add sweet potato, cauliflower, or simply baby spinach to it to make it even more delicious. Heat the coconut oil in a large, deep pan and cook the onion for 3-4 minutes over medium heat until softened. Wonderful recipe! I used both the full-fat coconut milk and full-fat oat milk and it was perfect, not too runny. Add the fresh cilantro, season to taste and serve over rice or with naan. toppings: chopped fresh cilantro, thinly-sliced red onions and/or. Continue to cook for 4-5 minutes, until everything has thickened. Drain and rinse the chickpeas, then add to the slow cooker with the onion, garlic, sweet potato and spices. Summary: This Chickpea Curry and Tomato soup is the perfect Yin Yang balance.It's both hearty and healthy. Spices I used a mix of mild curry powder, garam masala and chili powder in this vegan sweet potato curry. You can substitute the vegetable broth for oat milk for a creamier curry. Then add the spinach, and give the curry a gentle stir for the spinach to wilt. 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. Instagram. They blend so well and give any dish such a nice flavor. Step: Add the spinach and cook for 1 minute or until wilted. The flavor is amazing and the dish is so creamy! Such a rich meld of flavors in this dish! Pour dried chickpeas on top, then sprinkle the curry powder evenly over the beans. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir in the broth, coconut milk, and chickpeas. It still is a favourite today and this Sweet Potato Chickpea Curry is just one of the many ways that they enjoy eating it. Drain and rinse thoroughly. I added broccoli and used cashew milk instead of oat or veggie broth. Then, reduce heat to medium-low and lightly simmer uncovered for 35-40 minutes, or until sweet potatoes are soft. This recipe is perfect for weeknight dinners and meal prep, and it even freezes well. Add tomatoes and frozen spinach; stir to combine. Take off the lid, stir in the spinach leaves and cook for 3 . I made this tonight for my family. Cook until spinach is wilted, about 2 minutes. My favorite thing in life is time spent around the table. Remove the Sweet Potato Chickpea Curry from the heat and mix in the peanut cream. Stir in the tomato paste, then add the curry powder, garam masala and chili powder. Stir to combine, then cover and simmer over medium heat for 20 to 30 minutes, until the the sweet potato is tender. Soak for 10 minutes. Or you can also sub in almond or oat milkalthough the curry will be much less creamy and considerably thinner. Then add the lemon juice and season with the salt and black pepper to taste. Add a little water if sauce is too thick. You can serve it as a side or main. Stir to combine. Defrost it overnight in the fridge before reheating. Bring to a boil while continuing to stir. This information is provided as a courtesy and is an ESTIMATE only. I made this recipe as is served over basmati rice, although I may have added a bit more ginger than the recipe called for, and took the suggestion to add cilantro as a topping. ** Nutrient information is not available for all ingredients. I thought it was too mild while I was cooking and tasting it, but the spices build, so it was actually perfect for me. Stir in garlic-ginger paste, cayenne, salt, turmeric, and garam masala. Heat oil in a large frying pan (skillet) over a medium-high heat. Your email address will not be published. As soon as it starts boiling, reduce the heat to medium-low and simmer until the sweet potato is tender. Chop up sweet potato into cubes. Delish! Im new to cooking Indian food but love all the ingredients in this recipe! It was a perfect comfort food and the lemon really brightened it up. The sweet potato adds a delicious sweetness which complements the spices perfectly. Instructions. Add the oil, onion, pepper, garlic, cumin seeds and mustard seeds to a large pot over medium heat. 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. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are. So good! Simmer until flavors are well combined, about 20 minutes. Explore the site for creative ideas, tips, and inspiration! Add the onion and cook for 5 minutes, stirring often, to soften. Dice the onion and peppers and add to the pot along with the crushed garlic. Stir in the baby spinach and lime juice and cook for another minute until wilted. Heat a large pan over medium heat and melt the coconut oil. Find me sharing more kid-friendly inspiration on Garlic and ginger Fresh garlic and ginger are always best in this kind of curry, but you can use the stuff in a jar or a garlic ginger paste if you like. Then add the onion, garlic, and ginger on one side and the sweet potato on the other side. If it is still too spicy for them, stirring through some plain yoghurt will help and it tastes delicious too. Add sugar, chickpeas, and sweet potato. Another flavor bomb I found out last night; cook your basmati with a cinnamon stick and whole cloves. Serve on a bed of cooked grains, garnished with . My husband and teenager loved it too. I do love coconut milk in a curry so trying to think of how to use it here. I used two sweet potatoes just because I had two and the extra doesnt hurt. Add in the chickpeas, garlic, garam masala, curry powder and cumin. 8. Increase the heat and bring to a boil. 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. Add the sweet potato, chickpeas, tinned tomatoes, tomato puree and coconut milk. We served it over rice. So good to hear. Great recipe. Mix in the coconut milk cream and bring to a boil. I dont normally comment on recipes, but this .wow! . Drain the chickpeas but retain the water they were cooked in. 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. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Substitute the 2 (15-ounce) cans chickpeas for 1 cup dried chickpeas. I didnt have fire roasted tomatoes so I used regular and added a bit of smoked paprika to get the roasted taste. I added no salt and pepper once done, didnt need it. This is my new favorite curry recipe! Healthy and vegan, with nut-free and oil-free options. Add fresh lime juice and salt to taste. If you want it extra spicy, use medium or hot curry powder or add a finely chopped green chili with the garlic ad ginger. Amy Whiteford runs the blog Healthy Little Foodies. This is so delicious. Then, add chickpeas, sweet potato cubes, and coconut milk. The house smelled amazing from the curry and this was perfect for a chilly evening. Sweet potato and chickpea curry is comfort food in a bowl! 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. This was easy and delicious! The easiest and most delicious chickpea curry I have ever made! Made this delicious dish last night and it is a new family favorite! This Sweet Potato and Chickpea Curry can be thought of as a fusion of Indian and Asian curry, borrowing aspects of both. Thank you for catching that. Let it sit and simmer for 7-8 minutes until it's fork tender. I followed the Low Fodmap diet under a Dietician last year and was only making Low Fodmap meals until I came across this recipe. Very healthy and super tasty. Now THATS what you want on a super cold winter day (Or night)! 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. Cover the skillet, and cook over medium heat for about 10 minutes. Meanwhile, add a little oil to a large saucepan and add the curry powder and garlic. Instructions. Naan breads or roti also pair great with this curry. Add the garlic, ginger, and spice blend, and cook for another 30 seconds. Will make it again and thanks for all that you do. Heat oil in a pot and cook onion until soft and translucent, about 5 minutes. Made this recipe and it was a hit! Outstanding! Add the onion and cook for a couple of minutes, or until fragrant and translucent. Add sweet potato, carrot, and coconut milk. Add in the broth or water, lentils, sweet potatoes, 1 teaspoon of salt, and a 1/4 teaspoon of ground black pepper. Stir in the coconut milk and cilantro, and adjust any seasoning to taste. Stir well. Jul 16, 2022 / by Paris / This post may contain affiliate links. Read more, Receive family friendly recipes, delivered weekly to your inbox, for FREE! Sounds like it was worth the prep:). Add the coconut milk, zucchini, chickpeas, Thai red curry paste, tomato paste, salt, pepper, and stir to combine. Stir around and cover. Follow with sweet potato, bell pepper, tomatoes, coconut milk, water, garlic, chili pepper (if using), and salt. I dont see them in the recipe. Place in a bowl, cover with cold water, and stir in baking soda. This is beyond delicious and satisfying, full of good, healthy ingredients and it came together in no time at all. Amount is based on available nutrient data. Add water. I will make this again and again. Freezer & kid-friendly. more about me . 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. 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. Place in the oven or simmer on the hob. Add the sweet potato cubes and drained chickpeas. Add the rest of the coconut milk along with the sweet potatoes, chopped tomatoes and lime zest. If you like heat like me, add more red pepper and dont skip fresh lime juice and cilantro, lends to a great finish. Heat the oil in a large pot or dutch oven. Let simmer for 15 minutes, or until sweet potatoes are fork tender. Want to try this recipe tomorrow but dont want to stuff it up ! I also used regular milk as well as an already opened can of evaporated milk plus coconut. Step 2 - Crush a garlic clove and 1 tsp ginger and cook for 2 minutes until fragrant. Another great recipe, will definitely be going in the regular rotation! . I can hardly wait until tomorrow so I can have leftovers! Thank you for this amazing recipe!! Perfect with rice and/or naan bread! This curry recipe is particularly tantalizing because I used a curry powder blend containing ground turmeric, coriander, fenugreek, cumin, pimento, black pepper, and star anise. I added both chickpeas and shrimp which I let sit in curry and a few other spices for added flavor. Add chickpeas, tomatoes, coconut milk, and sweet potato. In a bowl mix the herbs and spices (paprika, turmeric, chilli powder, ground ginger, garam masala, curry powder, coriander, salt, pepper and . Thanks, Hi Lou, yes Id chop some boneless, skinless thighs into chunks and brown with the onions. Also, I got some light colored sweet potatoes in my CSA that were so dry and hard you almost couldnt eat them. On chilly winter nights that call for cozy comfort foodthis sweet potato chickpea coconut curry is sure to hit the spot. Thank you for the recipe! Cook for 5 minutes or until the spinach starts to wilt. Easy to make, super healthy, amazing flavor. curry powder, salt, cardamom, tomato, curry leaves, garlic paste . 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! 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. Add coconut milk and pumpkin. This recipe was so wonderful until the last step when I added the lemon juice. Add the bell pepper, garlic, ginger, coriander, cayenne, and cook until fragrant. Cook onion, garlic, and ginger in hot oil until softened, about 5 minutes. I'm Paris! We even forgot the toppingsdid not need them. 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. Plus, it's packed with flavor and can be made without spice or oil. Add salt and pepper (I added a lot of salt, almost a tablespoon). 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. Toss to coat the sweet potatoes with curry and saute for 2 minutes. Fast and healthy with simple ingredients! Add sweet potatoes, chickpeas and coconut milk to the skillet and stir to combine. Close with a lid and simmer until the sweet potato dices are softened (15-20 minutes). I didnt have any garam masala so I used equal parts cumin and allspice as a substitute. You can also add a can of crushed or diced tomatoes. Everyone loves it, even meat eaters! I used 3/4 cup dry chickpeas, soaked over night and cooked the next day. Perhaps my lemons are larger than the ones you use. Follow Vegan Cocotte onInstagram,FacebookandPinterest. I cannot wait to make it for my family one day. Cook and stir until spices are well absorbed by the onion, about 2 minutes. This recipe is a keeper thanks for sharing it! Method. Looks amazing! Definitely recommend you try this.- its quick and simple. It's also perfect for the slow cooker. She uses her experience and knowledge to create healthy and delicious recipes for kids. Add enough water (approximately 500ml/18fl oz) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix everything together. Add the garlic and ginger and continue to cook for another minute until you can no longer feel the raw smell. Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven, Your email address will not be published. Step 4: Now add all the tinned ingredients (coconut milk, tomatoes, chickpeas) and mix. I made as written except instead of the plant-based milk, I used unsalted chicken broth, as I am not vegetarian and had an open carton. I would love it if you would rate this recipe and leave a comment. Ive made it over a dozen times and have shared it with several people. Vegan Avgolemono Soup (Greek Lemon Orzo Soup). Then add in lime juice, spinach, salt and pepper to taste. Boil. Or do you recommend cooking as per recipe and adding a dash of coconut milk (100ml)? Add chicken to pan; saut 5 minutes or until browned, stirring occasionally. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender. Stir to combine then pour over the coconut milk and water. Instructions. (-) Information is not currently available for this nutrient. Season with salt and pepper. free recipe newsletter to Serve it with the naan bread.also an excellent recipe!! Add the sweet potato, chickpeas, tomatoes and coconut milk. What can one substitute if they do not want to use coconut oil due to its saturated fat content? So go rummage through that crisper drawer and lets make some cozy coconut curry together! You can serve this curry with brown rice, basmati rice or, if you're trying to keep things low-carb, with cauliflower rice. HEALTHY comfort food that tastes AMAZING!! I Made It Stir in garlic-ginger paste, cayenne, salt, turmeric, and garam masala. Step 2. 5. There is a LOT of snow here in NYC and I decided to make this recipe for lunch today. Meanwhile finely chop the onion, crush the garlic and peel and dice the sweet potatoes to 1cm cubes. Course: Main Course, Soup Cuisine: Plant Based, Vegan Prep Time: 10 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. This is the best Sweet Potato Chickpea curry Ive ever made, its delicious. Cover pot and turn heat to high to bring liquid to a boil. Here are a few more of my favorite curry recipes on Gimme Some Oven: This delicious Sweet Potato Chickpea Coconut Curry recipe is super simple to make, its naturally gluten-free and vegan, and its simmered with the coziest creamy coconut curry flavors. This is a great recipe however, I found it a little bland. Simmer for approx 30 mins, until the potato is cooked through and the sauce has thickened. Step 3: Add the spices and chopped sweet potato and mix. Tomato paste Feel free to add more tomato paste if you want a more pronounced tomato flavor. Mix well until creamy. The peanut cream is very delicious. Add onion to pan; cook 10 minutes or until tender, stirring frequently. It's made with strong Indian spices, sweetened with creamy coconut milk and tamed with a drizzle of lime juice. The Chickpea curry is made in a base of vegetable broth and creamy coconut milk. 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. Chickpeas Canned chickpeas work great in this curry for convenience, but you can also use dried chickpeas if you want. Set aside to reach room temperature before storing in a freezer-safe container. I had a half bag of kale and arugula and other greens so I dumped in. For veggies I used: chick peas, carrots, sweet potato, regular potato and peas. It makes my day to see you recreate my recipes. 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 Cover the lid and turn the heat to high until boiling then reduce the heat to low and simmer for 8-10 minutes. 4) Cook gently for approx. Add the garlic, smoked paprika, cumin and curry powder and stir continuously for another min. Season with black pepper and lime juice. 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. The sweet potato adds a delicious sweetness that complements the spices perfectly. Once the sweet potatoes are cooked through, use a potato masher to mash them into a thick paste. Turn the heat to low and add in the spices: curry, cumin, red pepper flakes, coriander, turmeric, black pepper, and salt. He loves curry, so it was a welcomed treat on this cozy, unusually rainy, Santa Barbara day. This delicious Sweet Potato Chickpea Coconut Curry recipe is super simple to make, its naturally gluten-free and vegan, and its simmered with the coziest creamy coconut curry flavors. I used partial chicken broth and low fat milk as well as low fat coconut milk. Half of a seeded jalapeo was perfect. I had it as leftover the next night and couldnt believe how amazing the flavours were. This post may contain affiliate links. Rinse and drain chickpeas. Add fresh lime juice and salt to taste. It was SOOO GOOD! Thanks for your advice . 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. Step 3 - Add the Thai red curry paste, peanut butter, chickpeas and spinach. Here you'll find nutritious yet delicious vegan recipes the entire family will love. Soak and cook the dried chickpeas separate from the curry. Or you can roast the veggies and add them when you open the lid and simmer on saute for 2 mins. 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 Made this for lunches for the week. Save my name, email, and website in this browser for the next time I comment. Have you tried this recipe? Thank you in advance. If you liked this sweet potato and chickpea curry, you might also like some of my other easy vegan curry recipes: Don't miss out on any new recipes! Used tomatoes with green chilies. Served over jasmine rice, would probably do basmati next time. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes. Add them at the same time as the tomatoes, etc. I changed a couple of things due to what I did and didnt have on hand. Used chicken stock and used all curry my garam masala was old and only tiny bit left. Follow with garlic, ginger, and spices (curry, turmeric, cumin, salt, pepper). / Leave a Comment. How to make peanut butter curry. 2. Hover over "serves" value to reveal recipe scaler, Heat the oil in a large frying pan over a medium high heat. Drain and rinse chickpeas under cold running water. I use an emersion blender and make this into a wonderful thick nutrient punch for my 1 year old! Add the sweet potato chunks (and pumpkin/butternut squash, if using), coconut milk, rinsed chickpeas, tomatoes, tomato pure and lentils. Beyond delicious. Amazing! Definitely a keeper and quick and easy. I used whole milk instead of oat and I couldnt find garam masala. Cover with a lid, and simmer until the carrot and the potato are soft. Skipped the tomatoes because I dont like them (so my curry was a little thicker which is my preference!). Add the chicken pieces and stir to combine. Add chickpeas, coconut milk, crushed tomatoes, vegetable stock, and sweet potatoes to the pot and stir together. It was phenomenal! I am not keen on sweet potatoes, could one use normal white or reds ? Turn off the heat. Step 1. Thanks for this recipe! Stir in the curry paste and ground cumin. (If the curry thickens too much while cooking, add a bit of water). Looking for more healthy kid recipes?Sign up for my An easy, delicious recipe for vegan Potato Curry with coconut milk, warm spices, and chickpeas. Add vegetables such as sweet potato, cauliflower, squashes, root vegetables after pressure cooking for 35 mins. It has been passed through generations of her family so as you can imagine it is the real deal. Increase heat to medium-high; return chicken to pan. Your recipes never fail. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add chickpeas, sweet potatoes, water and salt. Add sweet potato and cover with lid. 4. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); When do you add the chickpeas? Add in a can of coconut milk, red curry paste, coconut cream, fish sauce, 1 tbsp grapeseed oil and sea salt. Coconut milk? I used veg stock instead of milk. To make the sweet potato chickpea curry even creamier, add 1-2 tablespoons coconut cream with the. Add the sweet potatoes to a large saucepan along with the spices and coconut milk. Transfer the peanut butter to a small bowl with cup water. 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. Add the cumin, paprika, turmeric, cinnamon, and cayenne and cook for 1 minute more, stirring constantly. . Saute. 1) Heat the coconut oil in a large pan over medium heat. I recently made it for our Indian themed Thanksgiving and it was a hit. I love receiving your feedback, please rate and leave a comment below or tag me on Instagram @healthylittlefoodies. I omit the onions and garlic, make my own curry powder mix and add in Hing to replicate the onions and garlic. Add spices. Also, when using canned chickpeas instead of dried ones, you loose half the nutrients). I added cumin seeds which brought it to another level. Mix, cover and cook for 15 minutes. I'm Nisha, a registered dietitian and Natural Gourmet Institute culinary school graduate. Cook and stir until spices are well absorbed by the onion, about 2 minutes. This sweet potato and chickpea curry can be frozen for up to 3 months. 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. Yes! Remove chicken from pan. Take a little time over the cutting of the potatoes, you want the pieces to be uniform in size so that they will cook at the same time. This was a huge hit! And all the better with some seriously tasty food to bring us all together. 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