Vegan Chickpea Sweet Potato Curry
This Vegan Sweet Potato Chickpea Curry is a creamy, hearty dish packed with flavor! Made with tender sweet potatoes, canned chickpeas, and rich coconut milk, it’s an easy vegan curry recipe perfect for weeknight dinners. Serve it with basmati rice or naan bread for a satisfying meal!
Equipment
- 1 medium saucepan
- 1 large pot
- 1 wooden spoon or spatula
- 1 sharp knife
- 1 cutting board
- 1 Colander
- 1 Rice sieve
- 1 Ladle
Ingredients
- 1 tablespoon coconut oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons mild curry powder
- ½ teaspoon chilli flakes
- 3 tablespoons tomato paste
- 2 large sweet potatoes peeled and diced
- 2 cans chickpeas (400g/14oz each) drained and rinsed
- 1 can full-fat coconut milk (400 ml)
- 2 cups vegetable stock (500 ml)
- salt and black pepper to taste
- 3 cups fresh spinach (90g, approx 3.2 oz)
- fresh cilantro for garnish
For the coconut rice:
- 1 cup basmati rice (approx 7oz, 200g)
- 1 can full-fat coconut milk (400 ml, 13.5 fl oz)
- 1 cup water (240 ml)
- 1 pinch salt
For Serving:
- coconut yogurt
- pickled red onions
- fresh cilantro chopped
Instructions
- Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt.Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed. Once cooked, remove the pan from heat and let the rice sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
- Heat the coconut oil in a large pan over medium heat. Add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until softened. Stir in the minced garlic, curry powder, and chili flakes. Cook for 1 minute, stirring frequently, until fragrant.
- Add the tomato paste to the pan and stir well. Cook for 2 minutes to deepen the flavor. Add the diced sweet potatoes and canned chickpeas. Stir well to coat them evenly with the spices and tomato paste.
- Pour in the coconut milk and vegetable stock. Stir to combine everything. Bring the curry to a simmer, then reduce the heat to medium-low. Cook for 20-25 minutes, stirring occasionally, until the sweet potatoes are tender and the sauce has thickened slightly. Taste and season with salt and black pepper as needed.
- Just before serving, stir in the fresh spinach. Let the spinach wilt into the curry, which should only take 1-2 minutes.
- Serve the curry hot over the coconut rice. Garnish with a dollop of coconut yogurt, pickled red onions, and freshly chopped coriander. For an extra touch, pair with naan bread or a squeeze of fresh lime juice on top.
Notes
- Serve the curry hot over coconut rice, garnished with fresh cilantro, pickled red onions, and a dollop of coconut yogurt. Pair with naan bread or enjoy on its own for a hearty meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the curry in a freezer-safe container for up to 3 months. Store rice and curry separately for the best texture.
- Reheat the curry in a pan over medium heat, stirring occasionally. Add a splash of water or coconut milk if the sauce has thickened too much. For rice, reheat in the microwave with a damp paper towel on top to retain its fluffiness.
- Add extra veggies such as bell peppers, zucchini, or carrots to customize the curry and boost nutrition.
- For added flavor, squeeze fresh lime juice over the curry just before serving.
- Use full-fat coconut milk for a creamier sauce, or light coconut milk for a lighter texture.
- If you prefer a spicier dish, increase the chili flakes or add chopped fresh chili during cooking.