SWEET CHICKPEA CURRY
Chock-full of chickpeas, this colourful stew is mildly spicy and divinely easy. Just throw it all in the oven, stir once, and dinner's ready in an hour! It's my slight adaption to Dreena Burton's recipe in "Vive Le Vegan!"(awesome cookbook!)
Provided by White Rose Child
Categories Curries
Time 1h10m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Note about curry paste: The more you use of course, the hotter it will be. It depends on the brand really. When using my favorite, Patak's, I use the smaller amount. Or if I have another kind such as Sharwood's, I use more.
- Combine all ingredients in a casserole dish. Heat oven to 300 or 325 (you know your oven best!)Cover and bake for 30 minutes. Then stir, cover again and bake another 30-35 minutes.
- I like to serve this with steamed greens, especially collards, either on the side with a dressing, or stirred right into the stew! They complement the curry flavors beautifully. I've never had the dilemma of too much left-over, but I'm sure it would freeze well.
Nutrition Facts : Calories 323.4, Fat 10.7, SaturatedFat 6.9, Sodium 70.5, Carbohydrate 48.5, Fiber 11.8, Sugar 13.6, Protein 12.1
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YM EDITOR
[email protected]This curry is the perfect comfort food. It's warm, hearty, and flavorful. I love serving it on a cold night with a side of rice.
Sofia Singh
[email protected]I'm always looking for new and exciting curry recipes, and this one definitely fits the bill. The combination of chickpeas, sweet potatoes, and coconut milk is unique and delicious. I will definitely be making this again.
Akbar Ali Sahi
[email protected]This curry is a great way to get your kids to eat their vegetables. My kids love the sweet potatoes and chickpeas, and they don't even realize that they're eating healthy.
Deaundrae Castillo
[email protected]I made this curry for a party and it was a hit! Everyone loved the unique flavor and the fact that it was vegan. I will definitely be making this again.
Shafiq Mia
[email protected]This curry is a great way to use up leftover chickpeas. I always have a can or two in my pantry and this is a quick and easy way to turn them into a delicious meal.
Sheraz Mian
[email protected]I love how easy this recipe is to make. I can throw it all in the slow cooker in the morning and it's ready for dinner when I get home from work. The leftovers are also great for lunch the next day.
Matthew Moodley
[email protected]This curry is so flavorful and satisfying. The chickpeas are tender and the sweet potatoes are perfectly roasted. The sauce is rich and creamy, with just the right amount of spice. I served it with rice and it was a perfect meal.
Quiante Blassingame
[email protected]I'm not usually a fan of chickpea curries, but this one changed my mind. The sweet potatoes and coconut milk add a sweetness and creaminess that I really enjoyed. The spices were also perfectly balanced. I will definitely be making this again.
Lieon Hossen
[email protected]This is my go-to recipe for chickpea curry. It's simple to make and always turns out delicious. The chickpeas are always cooked perfectly and the sauce is flavorful and creamy. I like to add a bit of extra spice by adding a chopped chili pepper.
jafrizza
[email protected]I made this curry for a potluck and it was a huge success! Everyone loved it and asked for the recipe. The leftovers were even better the next day. I highly recommend this recipe.
Bibek Dawa
[email protected]This curry was a hit with my family! Even my picky kids loved it. The sweetness of the sweet potatoes and the creaminess of the coconut milk balanced out the spices perfectly. I will definitely be making this again.
Justin Picard
[email protected]I love this recipe! It's so easy to make and it always turns out delicious. The chickpeas are soft and creamy, the sweet potatoes are perfectly roasted, and the sauce is flavorful and rich. I like to serve it with rice or quinoa, and a dollop of yogu
cinta nzioka
[email protected]This chickpea curry was a delightful surprise! The combination of sweet potatoes, chickpeas, and spices created a rich and flavorful dish that was both satisfying and nutritious. I especially appreciated the use of coconut milk, which added a creamy