It's cold outside so it's time to put something in your belly that's warming, nourishing + most of all; satisfying. 

Drum roll please. 


Delicious vegan sweet potato + chickpea curry

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Now I tweaked a recipe I found online and I had no idea it would turn out this good. Honestly!
Even my meat loving partner Tim said it was 'outta this world' - huge words for a vegan dish!
Tim's rating was a 9.5/10 - nothing is perfect in his eyes. 

While most indian curries call for dairy to make them creamy i've substituted for coconut milk instead, and the pureed sweet potatoes make this curry extra creamy - deliciously creamy. 
But remember if you did want to make this curry with cream, absolutely go for it! 

serves: 8
once you try it you'll be glad there's so much. 
If you don't trust me just halve the quantities and you'll serve 4.

ingredients: 

  • 3-4 large sweet potatoes, peeled and cubed
  • 2-3 tbsp olive oil
  • 1 x 170ml can of tomato paste
  • 2 x cans of chickpeas
  • 1 x 400ml can of coconut milk 
  • 2 cups vegetable stock 
  • 2 cups baby spinach, washed
  • 3 small brown onions finely chopped
  • 6 cloves garlic, minced
  • 2 tbs chopped / grated fresh ginger, 
  • 1/2 bunch chopped corriander
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 2 tbs olive oil
  • 2 tbsp ground turmeric
  • 2 tbsp garam masala
  • 1 pinch ground cinnamon
  • salt to taste
  • Optional (recommended): diced hot chilli *

method:

  1. Coat sweet potatoes in 2 tablespoons oil and roast at 180° until soft. Don't worry if they get colour, colour equals flavour. 

  2. Once sweet potato is soft and cooked through, blend in a food processor of blender until very smooth adding in the vegetable stock and coconut milk as you go. Blend until completely mixed and smooth. 

  3. Heat 2 tablespoons oil in a large pan. Add the cumin and coriander seeds, toasting until just fragrant. Taking care not to burn them.

  4. Add the onion, turmeric, and garam masala and sautée for a few mins until translucent.

  5.  Add the ginger and garlic, and cook for another 3-4 mins.
    *If using chilli this is where you add. 

  6. Add the chickpeas and sautée for 2-3 mins, then pour the sweet potato mixture into the pan. Stir until well combined.

  7. Add tomato paste, spinach and corriander.

  8. Cook until heated through.  

  9. Serve with rice of your choice, and maybe a sneaky naan. 

If you make this recipe let me know how you go.

Bon apetit! 

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