This simple chickpea and sweet potato curry is a delicious vegan curry that fuses Indian flavours and spices with western cooking techniques.
Indian Vegan Sweet Potato Curry
Finding a curry here on Krumpli is not unusual, most are influenced by British Indian food.
This recipe is influenced much more by in season produce and then rolling in flavours that I love.
Newcomers to cooking with Indian flavours may be intimidated by the relatively long list of ingredients for this recipe.
Please do not be! Cooking this vegan curry is super easy, it is a simple case of peeling and chopping vegetables.
Then you blend some stuff before chucking it all in a pan.
It is simple rustic food that tastes great, it is spicy, vegetable-rich just like my vegetable karahi and comforting & creamy.
In many ways, this recipe is a partner recipe to my Carrot curry which is one of my most popular recipes!
Avoiding Uneven Cooking of Sweet Potatoes.
Using sweet potatoes in this way you need to be careful as they can be fickle beasties.
They can cook unevenly if you are not careful and undercooked it is plain nasty.
Of course, the first thing to do is to cut your potatoes in an even size. But that is only part of the story.
After that there are two ways to avoid uneven cooking:
- Make sure that your sweet potatoes are evenly layered in whatever pan you are using.
- If you are cooking them in a sauce like this recipe, giving them a stir and turning them over halfway through cooking really helps.
I’ve mentioned my love of Indian flat breads on more than a few occasions and I’m gonna do it again!
This recipe begs for it, now I am not vegan so I usually pair this with naan bread. I make mine with lots of ghee.
But you can omit the ghee if you are going full on plant based or serve this with chapati or roti!
You can, of course, serve this with rice. I personally prefer a plain boiled or steamed rice but it works well with a pilau too!
I also often add a kachumber salad on the side of this recipe. The sweet and sour flavours are great at cutting through the creamy richness.
When it comes to Vegan or Vegetarian food I think India leads the way, and this easy Chickpea and Sweet Potato Curry leans on Southern Indian flavours.
For the Curry:
- 300 g (2 Cups) Sweet Potato
- 400 g (14 oz) Tin Chickpeas
- 150 ml (2/3 Cup) Coconut Milk
- 2 Medium Tomatoes
- 1/2 Tsp Asafoetida (Hing)
- Salt to taste
- Black Pepper to taste
- 125 ml (1/2 Cup) Water
- Chopped Coriander
- Shredded Red Chilli Pepper
For the Curry Paste:
- 150 g (1 Cup) Onion
- 3 Garlic cloves
- 1 Tbsp Ginger
- 1 Tsp Kashmiri Chilli Powder
- 1/2 Tsp Turmeric Powder
- 1/2 Tsp Cumin Powder
- 1/2 Tsp Fenugreek Powder
- 1/4 Tsp Cinnamon Powder
- Cut the onion into rough chunks, peel the garlic and the ginger.
- Place them into a food processor with the rest of the ingredients for the curry paste.
- Blend to a fine paste.
- Peel and cut the sweet potato into 2.5cm (1") bite-sized pieces.
- Roughly chop the tomatoes into 4cm (1.5") chunks.
- Heat medium large pan over a medium high heat.
- Add the oil followed by the asafoetida and cook for 30 seconds.
- Then add the curry paste and cook for 2 mins stirring constantly.
- Add the sweet potato and stir for another minute.
- Now throw in remaining ingredients, the tomatoes, chickpeas, water and coconut milk and then stir.
- Have a taste and season with salt and pepper as desired and allow simmer string and turning over the sweet potatoes halfway through cooking.
- This will take between 25 and 35 mins depending on how large you cut the sweet potato.
- Serve sprinkled with chopped coriander and shredded chilli pepper.
Amount Per Serving: Calories: 581Total Fat: 21gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 743mgCarbohydrates: 88gFiber: 18gSugar: 24gProtein: 18g
Calorific details are provided by a third-party application and are to be used as indicative figures only.