The creamy chickpea and sweet potato curry comes from a family tradition of my childhood years. Sundays were all family bonding in my house, just like the classic Sunday roast in the West. But instead of roast beef and Yorkshire pudding, we sat on the floor around the earthen stove graced with a comforting bean curry and rice – a simple yet soulful dish that brought the whole family together. Now that the world has become a melting pot of flavours, I’ve spiced up our old Sunday Favorite with a twist. It’s got the heartiness of the classic dish I grew up with, but with a vibrant, multi-cultural flair that everyone in my family loves. It’s warm, cozy and feels like a big hug in a bowl, perfect for sharing with loved ones. Trust me, this one’s a keeper!
Creamy Vegan Chickpea Curry
Ingredients
- 2 tbsp cooking oil I used olive oil
- 1 medium onion peeled and finely chopped
- 2 cloves garlic minced
- 1 tsp ginger minced
- 1 tbsp ground coriander
- ½ tbsp ground cumin
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 medium sweet potato appx 400g, peeled and chopped into 2cm chunks
- 1 x 400 g 1 x 14 oz chickpeas, drained
- 2 large tomatoes chopped
- ¼ cup tomato puree or 2 tbsp paste
- ½ x 400 g 1 x 14 oz full-fat coconut milk
- 1 cup vegetable stock optional
To Serve
- boiled rice
- fresh coriander
- Fresh chilli chopped or chilli flakes
Instructions
- Heat oil in a large frying pan (skillet) over a medium-high heat.
- Add the onion and cook for 5 minutes, stirring often, to soften.
- Add the garlic, ginger, ground coriander, cumin, paprika, salt, and pepper. Stir and cook for a few seconds. Be sure not to overdue this as it will give a bitter taste to the curry.
- Add the sweet potato, chickpeas, chopped tomatoes and tomato puree.
- Add vegetable stock if using or water.
- Bring to a gentle bubble, then simmer gently stirring occasionally for 10 minutes until the sweet potato has softened but not fully cooked.
- Now add coconut milk and simmer until sweet potato is fully cooked.
- Serve with boiled rice or pulau, topped with fresh coriander and sliced red chilli.
Notes
- Garnish with a dash of cayenne pepper or fresh chilies for an extra kick.
- You can swap out coconut milk for a richer texture such as Greek style yogurt for a tangy twist.
- Sub coconut milk with silken tofu for a protein-packed version.
- Toss in some spinach or kale towards the end for added greens.
- Top with toasted nuts for a satisfying crunch.
- A squeeze of fresh lime just before serving can brighten the flavours.
- This curry freezes beautifully, making it perfect for meal prep!
