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5 from 1 vote

Sweet potato and chickpea curry

A creamy, rich vegan curry with sweet potato, courgette and chickpeas. This mild curry has a fragrant base of coconut milk, ginger and lime.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Indian
Keyword: gluten free, vegan, vegan curry
Servings: 4
Author: aveggiefeast

Ingredients

  • 300 g easy cook brown rice well rinsed
  • 1 tablespoon vegetable oil
  • 1 medium onion finely chopped
  • 3 large garlic cloves finely chopped
  • 2 cm piece of ginger washed, peeled and finely chopped
  • 2 teaspoons ground cumin
  • 1.5 teaspoons ground coriander
  • 1 teaspoon hot chilli powder
  • 1/2 teaspoon turmeric
  • 400 g tinned plum tomatoes chopped into chunks using scissors
  • 400 mls tinned light / reduced fat coconut milk
  • 100 mls cold water
  • 800 g sweet potato peeled and chopped into 3 cm chunks
  • 1 teaspoon salt
  • 400 g tinned chickpeas drained and rinsed
  • 1 courgette weighing approximately 250g, cut into half moons
  • 1/4 lime freshly squeezed

Instructions

  • Add the rice to a saucepan with 900mls water. Bring to a boil, then reduce to a simmer and cover. Cook for 30 minutes and then check to see the water has all been absorbed. Remove from heat and leave to rest, covered for 10 minutes.
  • While the rice is cooking make a start on the curry. In a large saucepan heat the oil over a medium heat. Add the onion and gently fry for 6-8 minutes until softened and lightly browned.
  • Add the garlic and ginger and gently fry for a minute.
  • Reduce the heat until barely lit, then stir in the spices The spices should darken and release a wonderful aroma. After roughly a minute, pour in the tomatoes, coconut milk, water and sweet potato. Season with a teaspoon of salt. Stir well, increase the heat and wait for the curry to vigorously bubble. Then reduce the heat, cover with the lid and simmer for 10 minutes.
  • Once the sweet potatoes have started to soften, add in the chickpeas and courgette. Give the curry another good stir and leave to simmer uncovered for 10 minutes, allowing the sauce to thicken.
  • Turn off the heat and add a squeeze of lime. Serve alongside the nutty brown rice and if you desire, sprinkle over some desiccated coconut.