Best 2 Vegan Sweet Potato Chickpea Curry Recipes

Looking for a delightful vegan dish that tantalizes your taste buds and nourishes your body? Look no further than this exquisite Vegan Sweet Potato Chickpea Curry! This vibrant and flavorful curry is a symphony of textures and flavors, featuring tender sweet potatoes, creamy chickpeas, aromatic spices, and a luscious coconut milk-based sauce.

The harmonious blend of spices, including cumin, coriander, turmeric, and garam masala, creates a captivating aroma that will entice your senses. The sweet potatoes add a natural sweetness and vibrant color, while the chickpeas provide a satisfying bite and a boost of protein. Served over fluffy rice or quinoa, this curry is a wholesome and satisfying meal that is sure to become a favorite.

Let's cook with our recipes!

VEGAN CHICKPEA CURRY JACKET POTATOES

Vegan chickpea curry jacket potatoes image

Get some protein into a vegan diet with this tasty chickpea curry jacket. It's an easy midweek meal, or filling lunch that packs a lot of flavour.

Provided by Anna Berry

Categories Dinner, Lunch, Main course

Time 1h

Number Of Ingredients 14

Ingredients

4 sweet potatoes
1 tbsp coconut oil
1 ½ tsp cumin seeds
1 large onion, diced
2 garlic cloves, crushed
thumb-sized piece ginger, finely grated
1 green chilli, finely chopped
1 tsp garam masala
1 tsp ground coriander
½ tsp turmeric
2 tbsp tikka masala paste
2 x 400g can chopped tomatoes
2 x 400g can chickpeas, drained
lemon wedges and coriander leaves, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes all over with a fork, then put on a baking tray and roast in the oven for 45 mins or until tender when pierced with a knife.
Meanwhile, melt the coconut oil in a large saucepan over medium heat. Add the cumin seeds and fry for 1 min until fragrant, then add the onion and fry for 7-10 mins until softened.
Put the garlic, ginger and green chilli into the pan, and cook for 2-3 mins. Add the spices and tikka masala paste and cook for a further 2 mins until fragrant, then tip in the tomatoes. Bring to a simmer, then tip in the chickpeas and cook for a further 20 mins until thickened. Season.
Put the roasted sweet potatoes on four plates and cut open lengthways. Spoon over the chickpea curry and squeeze over the lemon wedges. Season, then scatter with coriander before serving.

Nutrition Facts : Calories 276 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium

VEGAN SWEET POTATO AND CHICKPEA CURRY

Vegan Sweet Potato and Chickpea Curry image

Make and share this Vegan Sweet Potato and Chickpea Curry recipe from Food.com.

Provided by Mawthook

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons cumin seeds
1/2 teaspoon peppercorn
8 cloves
4 teaspoons turmeric
2 onions, finely chopped
2 inches fresh ginger, finely chopped
2 green chili peppers (or heat to taste)
2 tablespoons vegetable oil
4 garlic cloves, finely chopped
1 (796 ml) can chopped tomatoes
1 (400 ml) can coconut milk
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium sweet potatoes, peeled and cubed
2 cups chickpeas
4 cups fresh spinach (optional)
1 lemon

Steps:

Fry the cumin seeds for a minute in a dry medium-high frying pan and then grind them with the other whole spices in a mortar and pestle or a spice grinder.
Fry onion, ginger, and chilli peppers in the oil until the onion is soft and translucent. Add the garlic and fry for a couple of minutes.
Add the spices and stir for a minute or so. Add the tomatoes, sugar, salt, and pepper. Cook, stirring often, for 5 minutes.
Pour in the coconut milk, add sweet potatoes and chickpeas. Bring to a boil, then reduce heat and simmer for 15 minutes.
About 5 minutes before serving, add spinach if you are using it and cook until it just wilts but retains its bright green color.
Add the juice from one lemon to taste, to lift the flavor.
Serves well with brown and wild rice.

Nutrition Facts : Calories 554.3, Fat 31.2, SaturatedFat 20.4, Sodium 716.6, Carbohydrate 63.8, Fiber 11.7, Sugar 12.8, Protein 12.5

Tips:

Prep Your Ingredients: Chop your veggies, measure out your spices, and drain and rinse your chickpeas before you start cooking. This will make the cooking process much smoother.
Use a Good Curry Paste: A good curry paste will add a ton of flavor to your dish. Look for a paste that is made with fresh ingredients and has a good balance of spices.
Don't Be Afraid to Adjust the Spices: The amount of spices in this recipe can be adjusted to your liking. If you like things spicy, add more chili powder or cayenne pepper. If you prefer a milder curry, reduce the amount of these spices.
Cook the Curry Until the Veggies Are Tender: The cooking time will vary depending on the type of vegetables you use. Cook the curry until the veggies are tender but still have a bit of a bite to them.
Serve with Rice or Naan: This curry is traditionally served with rice or naan. You can also serve it with quinoa or your favorite whole grain.

Conclusion:

This vegan sweet potato chickpea curry is a delicious and healthy meal that is perfect for a weeknight dinner. It's easy to make and packed with flavor. The sweet potatoes and chickpeas add a hearty and filling texture, while the curry paste and spices give it a rich and flavorful sauce. Serve this curry with rice or naan for a complete meal.

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