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Creamy Vegan Chickpea Curry
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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

  1. Garnish with a dash of cayenne pepper or fresh chilies for an extra kick.
  2. You can swap out coconut milk for a richer texture such as Greek style yogurt for a tangy twist.
  3. Sub coconut milk with silken tofu for a protein-packed version.
  4. Toss in some spinach or kale towards the end for added greens.
  5. Top with toasted nuts for a satisfying crunch.
  6. A squeeze of fresh lime just before serving can brighten the flavours.
  7. This curry freezes beautifully, making it perfect for meal prep!