Chickpea and Sweet Potato Curry Recipe
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.
Servings 2 Servings
Calories 775kcal
Ingredients
- 250 g Sweet Potato 1⅔ Cups
- 400 g Tin of Chickpeas 14oz
- 1 Small Onion 100g
- 5 Garlic Cloves
- 2 Small Tomatoes 200g Total
- 1 Red Chilli Pepper
- 200 ml Coconut Milk ⅔ Cup plus 2 Tbsp
- ½ teaspoon Asafoetida (Hing)
- 175 ml Water ⅔ Cup
- 1 teaspoon Kashmiri Chilli Powder
- ½ teaspoon Turmeric Powder
- ½ teaspoon Cumin Powder
- ¼ teaspoon Cinnamon Powder
- 1 teaspoon Dried Fenugreek Leaves
- ½ teaspoon Salt
- 2 tablespoon Cooking Oil
- 1 tablespoon Lime Juice
Instructions
- Peel the onion and then cut it into rough chunks and place them into a mini blender.
- Cut the tomatoes into four and add them to the onions.
- Peel the garlic cloves and throw them into the blender.
- Roughly chop the chilli pepper, throw it into the blender and blend everything to a paste.
- Peel and cut the sweet potato into 2.5cm (1") bite-sized pieces.
- Drain the tinned chickpeas.
- Heat a 20cm or 8" saucepan over a medium-high heat. Add the oil, followed by the asafoetida, and cook for 30 seconds.
- Then add the onion paste and cook for 5 minutes, stirring constantly, you want almost all of the moisture to evaporate and the onion to begin to colour.
- Throw in the sweet potato, chickpeas, salt, turmeric, chilli powder, cumin and coriander, then stir to combine.
- Pour in the coconut milk, water and dried fenugreek and give everything a stir. Bring to a boil, then reduce to a simmer and cook for 25-30 minutes, giving it a stir every 8-10 minutes.
- Check the sweet potatoes are cooked before serving, then add the lime juice to taste.
Video
Nutrition
Serving: 1 | Calories: 775kcal | Carbohydrates: 90g | Protein: 22g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 17g | Sodium: 1185mg | Fiber: 21g | Sugar: 22g
