Vegan sweet potato and chickpea curry 

This is my go-to, use-up-everything-in-the-cupboards mid-week dinner. It’s a healthy, vegan one pot wonder! The trick to this curry is spicing the onions and garlic once they’ve softened. Yes, there are a lot of different spices involved, but you can get hold of the majority of them at your local supermarket, they’re inexpensive and they keep, once you’ve got them, you’ve got them. I probably make this recipe once a fortnight. Once everything is in the pot, it requires very little effort, you can leave it for half an hour and come back to a delicious meat-free meal. This recipe is for a sweet potato and chickpea version, but if I have carrots knocking about that need to be used up I’ll add them too, or completely substitute the sweet potato for carrot.

Serves 2 without sides, or 3-4 with rice.

  • 1 white onion
  • 2 cloves of garlic
  • Fresh ginger
  • 1/2 teaspoon fenugreek seeds
  • 1/2 teaspoon black mustard seeds
  • 1/2 teaspoon of cardamom pods
  • 2 teaspoons cumin
  • 2 teaspoons turmeric
  • 1/2 teaspoon coriander
  • 1/2 teaspoon of chilli flakes
  • 1 large sweet potato
  • 1 can chickpeas
  • 1 can chopped tomatoes
  • 1 can coconut milk
  1. Heat a glug of olive oil or coconut oil in a large pan on low heat
  2. Finely chop the onion and crush the garlic, add to the pan and cook for a few minutes
  3. Add the fenugreek seeds, the black mustard seeds and the cardamom pods (its preferable to open up the cardamom pods and use the seeds.. if the pods are a bit older this can be difficult, add img the whole pods is fine, just warn your dinner guests!)
  4. Add the dried spices, and stir through the onions (you may need to add a teaspoon of water to the spices if they begin to stick)
  5. Dice the sweet potato (or carrot) and add to the pan, allow to cook for about 5 minutes
  6. Now add the chopped tomatoes, the coconut milk and the chickpeas, season with salt and pepper and stir before bringing to the boil, and then allowing to simmer for about 30 minutes, or until the sweet potato has softened

8 thoughts on “Vegan sweet potato and chickpea curry 

  1. Great post and lovely to meet you Rae – this is exactly the kind of curry I often cook up too, I’m into the habit now of making a double batch and freezing half for a quick dinner on a day I don’t feel like cooking. Look forwards to following you!

    Liked by 1 person

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