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.
Simple Vegan Chickpea and 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 curry is super easy, it is a simple case of peeling and chopping vegetables… Then blending some stuff and chucking it in a pan.
It is simple rustic food that tastes great, it is spicy, vegetable-rich and comfortingly creamy.
In many ways, this recipe is a partner recipe to my Carrot and Chickpea curry.
Cooking with Sweet Potatoes.
Sweet potatoes are often considered to be a side dish for a recipe, whether that be baked, mashed or even fried.
To be perfectly honest I am not really that fond of sweet potatoes as a side dish. Gimme a good old fashioned spud any day of the week.
However at the heart of a recipe like this on or indeed like my sweet potato tagine they are simply stunning.
They have a sweet earthiness that works so well with spice.
In this curry recipe, they take a similar role to the butternut squash in this butternut squash pasta.
In fact, you could very easily swap the sweet potato for squash or pumpkin in this recipe.
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, then you need to ensure that they are completely submerged in the sauce.
For the Curry:
- 350 g Sweet Potato
- 300 g Canned Chickpeas
- 150 ml Coconut Milk
- 175 g Tomato
- 1/4 Tsp Asafoetida
- Salt to taste
- Black Pepper to taste
- 100 ml Water
- Chopped Coriander
- Shredded Red Chilli Pepper
For the Curry Paste:
- 150 g Onion
- 3 Garlic cloves
- 35 g 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 these ingredients 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 bite-sized pieces.
- Roughly chop the tomatoes.
- 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 until the sweet potato is cooked.
- 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.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 581 Total Fat: 21g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 1mg Sodium: 743mg Carbohydrates: 88g Net Carbohydrates: 0g Fiber: 18g Sugar: 24g Sugar Alcohols: 0g Protein: 18g