Perfect with rice and/or naan bread! I had it as leftover the next night and couldnt believe how amazing the flavours were. 7. Add the onion and cook for a couple of minutes, or until fragrant and translucent. Or do you recommend cooking as per recipe and adding a dash of coconut milk (100ml)? Rinse and drain chickpeas. I grinded fennel and fenugreek seeds with the garlic to give it some extra oomph, and also didnt have coconut milk so used chicken broth and heavy cream. I dont see them in the recipe. Add chicken to pan; saut 5 minutes or until browned, stirring occasionally. Cover the lid and turn the heat to high until boiling then reduce the heat to low and simmer for 8-10 minutes. Stir to combine and saute for 1 minute for spices to open up. serving 4 servings cook time 30 mins total time 30 mins the ingredients 1/4 cup onion 2 cups cauliflower chopped into small florets 1 15 oz can of chickpeas rinsed and drained 1 large sweet potato cubed Saute. Bring it to a low simmer then reduce the heat to medium-low and let it cook for 20-25 minutes or until the vegetables are all tender. I used two sweet potatoes just because I had two and the extra doesnt hurt. Share your Chickpea and Sweet Potato Curry creation with me onInstagram. I didnt have fire roasted tomatoes so I used regular and added a bit of smoked paprika to get the roasted taste. It's made with strong Indian spices, sweetened with creamy coconut milk and tamed with a drizzle of lime juice. Also I used dry chickpeas instead of caned chickpeas (While it is convenient to use canned chickpeas, dried chickpeas really are a better option since they tend to have a more natural flavor because they arent soaked in preservatives. Step 2. 3) Next, add the chopped onion and garlic to the pan and lightly season the mix with salt and pepper. What can one substitute if they do not want to use coconut oil due to its saturated fat content? Remove the Sweet Potato Chickpea Curry from the heat and mix in the peanut cream. Stir and cook for a further minute. It makes my day to see you recreate my recipes. This information is provided as a courtesy and is an ESTIMATE only. Add them at the same time as the tomatoes, etc. I Made It At the point, I always mash one-third of the mixture to thicken the sauce (using a potato masher), but this step is optional. In a large pot or dutch oven, warm up the olive oil, then add finely chopped onion and fry on medium heat for 3 minutes. Skipped the tomatoes because I dont like them (so my curry was a little thicker which is my preference!). Stir well, bring to the boil, then turn down the heat, put the lid on the pan and simmer for 20-25 minutes until the sweet potato is tender. Serve with rice or naan. The curry became a sour disaster and very disappointing since it was so delicious before. She uses her experience and knowledge to create healthy and delicious recipes for kids. 1 Tbsp olive or coconut oil 1 brown onion peeled and finely chopped 4 cloves garlic peeled and crushed 2 inch piece fresh ginger peeled and grated 2 Tbsp tomato puree 1 Tbsp curry powder 1 tsp ground cumin 2 tsp coriander 2 tsp garam masala 2 Tbsp dried fenugreek leaves optional 100 g (3.5 oz) creamed coconut 400 g (14 oz) tin chopped tomatoes Sweet Potato and Chickpea Coconut Curry Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes An EASY one-skillet sweet potato curry that's ready in 30 minutes and is layered with so many fabulous flavors!! Add the sweet potato and bell pepper and cook, stirring frequently, until softened and caramelized, 8 to 10 minutes. 400 g tin of chickpeas drained & rinsed 400 ml tin of light coconut milk 300 ml vegetable stock 100 g cavolo nero To finish fresh coriander Instructions Heat a large pan over a medium heat before adding the oil. Stir in the baby spinach and lime juice and cook for another minute until wilted. 1 sweet potato, cubed 1 tablespoon garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric teaspoon salt teaspoon red chile flakes 1 cup baby spinach Directions Heat oil in a skillet over medium heat. Toss to coat the sweet potatoes with curry and saute for 2 minutes. Add water. Continue to cook for 4-5 minutes, until everything has thickened. Instructions. Stir well. I recommend you study the back of the pack to see what is in them before buying. Heat the oil in a large pot or dutch oven. I made this and it was SO GOOD!! Your email address will not be published. How to make peanut butter curry. I used veg stock instead of milk. Step 4: Now add all the tinned ingredients (coconut milk, tomatoes, chickpeas) and mix. Excellent and simple recipe!!! Heat a large pan over medium heat and melt the coconut oil. I had about 3 sweet potatoes even though the recipe called for one, that I needed to use so the more the merrier. Cover with a lid, and simmer until the carrot and the potato are soft. I followed the Low Fodmap diet under a Dietician last year and was only making Low Fodmap meals until I came across this recipe. Add the spinach/kale and cook until wilted. Heat up a large dutch oven or pot with cooking oil, add onion and cook until translucent (4-5 minutes.) I also added some cumin and sprinkled with cilantro when served. Sauce will begin to thicken. Then add cumin and coriander and cook for 1 more minute. Tomato paste Feel free to add more tomato paste if you want a more pronounced tomato flavor. This Sweet Potato Chickpea Curry is a quick and easy meal that the whole family will enjoy. Drain and rinse thoroughly. I also used regular milk as well as an already opened can of evaporated milk plus coconut. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, lovely recipe, if I wanted to opt for chicken on occasion when would you suggest I add this? 1) Heat the coconut oil in a large pan over medium heat. Before we get to the full recipe below, here are a few notes about the ingredients youll need to make this coconut curry: Here are a few additional ways that you can customize this curry recipe if youd like: Love curry as much as I do? It has been passed through generations of her family so as you can imagine it is the real deal. Word to the wise, do not skip adding cilantro, its a MUST. Season with black pepper and lime juice. Any thoughts on whether this soup would freeze well? Hi, Im Amy a Food Scientist and Mum to two. Only had vanilla almond milk (oops) so did half cup that and half cup water. Thissweet potato and chickpea curryis easy to make but bold in flavors. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Absolutely delicious. Peanut butter - substitute with SunButter made with sunflower seeds for a nut-free chickpea curry, Baby spinach or kale - add greens when simmering the curry as desired, Green chili and cayenne pepper - omit for non-spicy. Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven, Your email address will not be published. Add the sweet potatoes to a large saucepan along with the spices and coconut milk. Add sweet potato, cauliflower, and tomato and give a quick stir to coat well. Added cilantro at the end and a squeeze of lime! Ended up adding a little more than 25% of the curry powder, 25% of the garam masala and then I made my own garam blend without any spice ingredients and added that. Coconut milk and red lentils add creaminess to the curry. I'm Paris! It was phenomenal! Add some stock if it starts to stick. Allow the sweet potato and cauliflower to cook all the way through, about 15-18 minutes. I do love coconut milk in a curry so trying to think of how to use it here. Coconut Chickpea Curry Prep Time: 5 minutes Cook Time: 15 minutes Servings: 4 This naturally vegan Coconut Chickpea Curry is a heart-warming dinner full of flavor and body. Just finished making it for lunch, for my hubby who works so diligently from home. Stir to combine then pour over the coconut milk and water. I also threw in chicken. You can serve it as a side or main. I followed the recipe exactly as written, but I also added 1 jalapeo pepper for a bit of heat (I sautd it in together with the ginger and garlic). Close with a lid and simmer until the sweet potato dices are softened (15-20 minutes). 3. I can hardly wait until tomorrow so I can have leftovers! Remove from the heat and stir in the lime juice. Ive made it over a dozen times and have shared it with several people. My taste buds are doing a happy dance and my house smells SOOOO good! Find me sharing more kid-friendly inspiration on Thank you for the recipe! Then add the lemon juice and season with the salt and black pepper to taste. I often add a little sweetness to my kids curry as it can help counteract the spice in the dish and in this case the sweet potato works perfectly. It only takes 30 minutes to make just perfect for a busy weeknight. ~ South-African living in the Netherlands :), Im a Vegan and have IBS. This sweet potato chickpea curry with tomato is simmered in coconut milk and only uses one pot. would substituting the stock with coconut milk (400ml can) and adding 100ml of stock would work ? Instructions. low fat natural yogurt, sweet potatoes and 3 more. Add in the broth or water, lentils, sweet potatoes, 1 teaspoon of salt, and a 1/4 teaspoon of ground black pepper. This recipe is a keeper thanks for sharing it! Add the chickpeas and sweet potatoes and simmer on medium-low heat for 15 minutes or until the sweet potatoes are fork tender. You'll have to soak them overnight and then cook them until tender before adding them to the curry. Increase the heat and bring to a boil. Reduce heat to medium. Add salt and pepper (I added a lot of salt, almost a tablespoon). Save my name, email, and website in this browser for the next time I comment. Stir to combine, then add the coconut milk and bring to a simmer. Then cook as directed. Stir in the red curry paste. Bring the liquid to a boil, then lower the heat and cover the pot. I made the curry and let it sit over very low heat while I cooked the naan. You can store any leftovers for up to 3 days in an. You are welcome to use low-fat coconut milk, if you prefer. Everyone loves it, even meat eaters! Great recipe. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Thanks, Ali! Then add in carrots, chickpeas, coconut milk and vegetable broth to the pan. Cook until the onions are soft and the seeds begin to crackle. Add the sweet potato, chickpeas, tinned tomatoes, tomato puree and coconut milk. Add chickpeas, tomatoes, coconut milk, and sweet potato. Add the fresh cilantro, season to taste and serve over rice or with naan. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Yes! Directions. Step 3. Visit my Vegan Curry Recipes page for more easy curry ideas. Love the sweet potato in this superb dish - my favorite! Thanks for this great recipe that is definitely going in regular rotation! Fast and healthy with simple ingredients! I skipped adding the lemon juice at the end, I just seasoned with salt and pepper and served over rice. Thanks for this recipe! To a large skillet, add the oil, onion, potatoes, and saut over medium-high heat until the onions and potatoes begin to soften. Ingredients 2 tablespoons coconut oil (olive oil may be substituted) How to Make Instant Pot Sweet Potato Curry with Pumpkin and Chickpeas - Step by Step Prep ingredients. Add around 2 cups of the chickpea stock. We did half of the lemon, to taste. Stir well. We even forgot the toppingsdid not need them. Squeeze half a lime over the curry and garnish with fresh cilantro. Saute onion and garlic. Drain and add them to the curry when the recipe calls for canned chickpeas. Some brands have salt pretty high up in the ingredient list, which you want to avoid for babies and young toddlers. Serve the curry topped with freshly chopped cilantro and with extra lemon wedges on the side. HEALTHY comfort food that tastes AMAZING!! The house smelled amazing from the curry and this was perfect for a chilly evening. 8 Comments. Heat oil in a large skillet over medium-high heat. These basic ingredients are all simmered together in a silky, creamy, coconut curry broth that is brightened up with a squeeze of fresh lemon juice. Garlic and ginger Fresh garlic and ginger are always best in this kind of curry, but you can use the stuff in a jar or a garlic ginger paste if you like. Boil. Instructions. Step 1. I only had light coconut milk, but I had some half-n-half so subbed about a half cup of that for the oat milk! The flavor is amazing and the dish is so creamy! Simmer for approx 30 mins, until the potato is cooked through and the sauce has thickened. Add coconut milk and pumpkin. Our toddler loved it, which is pretty much our defining standard at the moment!! If you liked this sweet potato and chickpea curry, you might also like some of my other easy vegan curry recipes: Don't miss out on any new recipes! I added a little sugar to balance the acidicness. Add a little water if sauce is too thick. Drain and tip in the chickpeas, then cook for 5 minutes. OUTSTANDING flavors and textures!!! Add enough water (approximately 500ml/18fl oz) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix everything together. Im new to cooking Indian food but love all the ingredients in this recipe! Easy Chicken Curry without Coconut Milk or Cream | KETO | Spicy Top Sri Lankan Recipe. Add the sweet potato, chickpeas, coconut milk, and water to the pan. Simmer until flavors are well combined, about 20 minutes. Add in the fresh spinach. Cook onion, garlic, and ginger in hot oil until softened, about 5 minutes. . free recipe newsletter to Step 2. Baby spinach You can use other greens here, such as kale, for example, but you may need to adjust the cooking times because kale takes longer to wilt. Stir in the tomato paste, then add the curry powder, garam masala and chili powder. My husband generally only eats things with meat in it and he scooped up all the sauce. Even though Ive had to change the recipe because of my dietary needs, the recipe is still awesome. Coconut milk? Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes. The Chickpea curry is made in a base of vegetable broth and creamy coconut milk. I used partial chicken broth and low fat milk as well as low fat coconut milk. Thank you in advance. Your email address will not be published. And receive this FREE ebook - "How to Raise a Healthy Little Foodie". Add vegetables such as sweet potato, cauliflower, squashes, root vegetables after pressure cooking for 35 mins. Print Recipe Pin Recipe Ingredients 2 scallions 2 cloves garlic Another great recipe, will definitely be going in the regular rotation! Sweet potatoes Cut the sweet potatoes into -inch cubes so they cook quickly. Easy and so flavorful. Delish! Healthy and vegan, with nut-free and oil-free options. If you like heat like me, add more red pepper and dont skip fresh lime juice and cilantro, lends to a great finish. I use an emersion blender and make this into a wonderful thick nutrient punch for my 1 year old! Stir in garlic-ginger paste, cayenne, salt, turmeric, and garam masala. Plus, it's packed with flavor and can be made without spice or oil. Heat oil in a large frying pan (skillet) over a medium-high heat. Add in the spinach, lemon juice, mix in, reduce heat to low-medium and continue to simmer for 5 to 10 minutes or until desired consistency. I cannot wait to make it for my family one day. Add vegetable broth and coconut milk. Bring to a boil then reduce heat to low, cover with a lid, and simmer for 30 minutes. YUMMY!!! Then I highly recommend serving the curry piled high withlots of fresh toppings (hello, fresh cilantro and thinly-sliced red onions) over either rice, rice noodles, and/or homemade naan bread. Use homemade / low sodium stock for babies and kids. 4. Simmer covered for 10 minutes, or until the sweet potato is fork tender, stirring frequently. Turn the heat to low and add in the spices: curry, cumin, red pepper flakes, coriander, turmeric, black pepper, and salt. Then add the broccoli florets and chickpeas and cook further 10 minutes, or until the veggies are fork-tender. Add the sweet potato, chickpeas, tomatoes and coconut milk. This Sweet Potato and Chickpea Curry can be thought of as a fusion of Indian and Asian curry, borrowing aspects of both. Stir in the broth, coconut milk, and chickpeas. This is my new favorite curry recipe! Other veggies that you can add to this curry include broccoli, cauliflower and bell peppers. Just put all ingredients, except for the spices and spinach, in the slow cooker and cook on low for 5-6 hours or until sweet potatoes are tender. Thanks for your advice . She is a mum to two, has a BSc (Hons) Food Science, PGDE Primary Education and a Certificate in Childhood Nutrition. THANK YOU, Ali for this A-MAZING healthy, nutritious, sooo good easy recipe. Cook for 15 minutes or until the potato is soft. Even my husband, the biggest curry snob in town, loved it. Stir in the curry paste and ground cumin. Stir in heavy cream, optional. Curry powders vary greatly and will change the taste of this curry. Season with salt and pepper. Squish some chickpeas (10-15 times or more) on the side of the pot using your cooking spoon to make the gravy thick. . I also made the naan which is also delicious. Im not familiar with Garam masala so I dont know how it would change the flavor but Im so happy with the way this came out! Course: Main Course, Soup Cuisine: Plant Based, Vegan Prep Time: 10 Minutes A really satisfying meal. It was a perfect comfort food and the lemon really brightened it up. Id stir through coconut milk (to taste) at the end of cooking. I made this recipe as is served over basmati rice, although I may have added a bit more ginger than the recipe called for, and took the suggestion to add cilantro as a topping. Add the remaining ingredients, bring to the boil and then reduce to a simmer. I added both chickpeas and shrimp which I let sit in curry and a few other spices for added flavor. Add the ginger, coriander, salt and sweet potatoes and stir to combine. Then add the spinach, and give the curry a gentle stir for the spinach to wilt. Add the chickpeas and sweet potatoes and simmer on medium-low heat for 15 minutes or until the sweet potatoes are fork tender. Beyond delicious. I see other people in the comments have used it too. Follow with sweet potato, bell pepper, tomatoes, coconut milk, water, garlic, chili pepper (if using), and salt. And, bonus, it also makes for fantastic leftovers the next day. Add the oil, onion, pepper, garlic, cumin seeds and mustard seeds to a large pot over medium heat. Soak and cook the dried chickpeas separate from the curry. Add chickpeas and stir gently. ** Nutrient information is not available for all ingredients. 2. Instructions. Wonderful recipe! Will make it again and thanks for all that you do. My husband is not a big fan of curry but he loved it! This was a huge hit! Step 3 - Add the Thai red curry paste, peanut butter, chickpeas and spinach. I know it will taste even better tomorrow once the flavors meld. I followed this recipe as much as I could. Mix, cover and cook for 15 minutes. I made this tonight for my family. Receive family friendly recipes, delivered weekly to your inbox, for FREE! Step 2: Heat a large pot oven a low/medium heat with oil and crushed garlic until the garlic begins to sizzle. There is a LOT of snow here in NYC and I decided to make this recipe for lunch today. Your daily values may be higher or lower depending on your calorie needs. Could I simmer it with the sweet potato? If it is still too spicy for them, stirring through some plain yoghurt will help and it tastes delicious too. 5. Instructions. Continue cooking until the mixture reaches a very low simmer. Heat oil in a large Dutch oven over medium-high heat. Required fields are marked *. You can freeze this curry for up to 3 months. He loves curry, so it was a welcomed treat on this cozy, unusually rainy, Santa Barbara day. I made this today while on a work ZOOM (video off) and so quick, easy and flavorful! 3-5 minutes until the onion is soft. Let it sit and simmer for 7-8 minutes until it's fork tender. This recipe is perfect for weeknight dinners and meal prep, and it even freezes well. Add spices. Your email address will not be published. Amy Whiteford runs the blog Healthy Little Foodies. curry powder, salt, cardamom, tomato, curry leaves, garlic paste . This sweet potato, cauliflower and chickpea curry is the perfect choice for a delicious weeknight dinner. Add the oil to a large skillet over medium heat, followed by the sweet potatoes and garlic. Add the cumin, paprika, turmeric, cinnamon, and cayenne and cook for 1 minute more, stirring constantly. It's also perfect for the slow cooker. The Best Curry Without Coconut Milk Recipes on Yummly | Mushroom Curry Roti, Winter Comfort Bowl With Curry-spiced Chickpeas, Chicken Curry . Amazing! 4. / Leave a Comment. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Serve over freshly cooked rice. Add the chopped sweet potatoes to the pot along with 1 cup water. I started on a Low Fodmap diet on 13 January 2020 so its been just over a year to so I changed this recipe to use Asafoetida (Hing), used my homemade curry powder and used normal chopped tinned tomatoes but added some chilli flakes. Add the rest of the coconut milk along with the sweet potatoes, chopped tomatoes and lime zest. I paired mine with creamy coconut rice. Mix all the spices except salt in a bowl. 2 teaspoons coconut oil 150 grams / 1 medium yellow onion diced 350 grams / 1 medium sweet potato diced 300 grams / 1/2 head cauliflower cut into small florets 3 cloves garlic minced 1 teaspoon ginger grated 1 teaspoon sea salt teaspoon cumin teaspoon turmeric teaspoon cayenne pepper teaspoon ground coriander teaspoon black pepper This curry recipe is particularly tantalizing because I used a curry powder blend containing ground turmeric, coriander, fenugreek, cumin, pimento, black pepper, and star anise. Also, when using canned chickpeas instead of dried ones, you loose half the nutrients). Thank you for sharing this wonderful recipe. Naan breads or roti also pair great with this curry. Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt and pepper. This Chickpea and Sweet Potato Curry recipe was inspired by my Indian-Spiced Skillet Chickpeas & Kale, as well as this 15-Minute Pantry Chickpea Pumpkin Curry on my website. Sweet potato and chickpea curry is comfort food in a bowl! Step: Add the coconut milk, the vegetable broth, the chickpeas, and the salt and cook for 20 minutes on medium heat until the sweet potato cubes are tender. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Its a quick, easy, vegetarian (also vegan), gluten-free, flavor-packed meal thats easy to customize with whatever veggies and greens you have on hand. Add the onion and carrot and cook until the onion is transparent (around 2-3 mins) Stir in garlic-ginger paste, cayenne, salt, turmeric, and garam masala. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes. Stir to combine, then cover and simmer over medium heat for 20 to 30 minutes, until the the sweet potato is tender. Looking for more healthy kid recipes?Sign up for my Add tomatoes and frozen spinach; stir to combine. Making it for the second time and planning to make it many more times. Cook until the lentils and sweet potatoes are both tender, about 15 minutes. Remove cover, and cook on high until sauce has thickened. This was my first vegan type recipe and my whole family loved it! Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Very healthy and super tasty. Coconut oil You can also use avocado oil or olive oil instead. Add sweet potato, cauliflower, or simply baby spinach to it to make it even more delicious. It taste very good and I think it is very healthy. I would love it if you would rate this recipe and leave a comment. So good to hear. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender. Dice the onion and peppers and add to the pot along with the crushed garlic. I didnt have any garam masala so I used equal parts cumin and allspice as a substitute. You can make it as spicy as you want and play with the veggies to make it your own. This is a great recipe however, I found it a little bland. Served over jasmine rice, would probably do basmati next time. Cook on manual high pressure for 8 minutes. Hi Amy, Looks amazing! Add the onion and cook for 5 minutes, stirring often, to soften. How to make Baked Chickpea Sweet Potato Curry: In a 911 or a similar size baking dish, add the oil and spread evenly. I made this recipe twice already! I used regular canned tomatoes as other types are not readily available in the U.K. and I only had medium curry powder, but there was nothing missing in the flavour. I could eat this everyday! Cook and stir until spices are well absorbed by the onion, about 2 minutes. In a bowl mix the herbs and spices (paprika, turmeric, chilli powder, ground ginger, garam masala, curry powder, coriander, salt, pepper and . Drain and rinse chickpeas under cold running water. This sweet potato curry is relatively mild to keep it family-friendly, but you can up the spiciness as much as you like. Hover over "serves" value to reveal recipe scaler, Heat the oil in a large frying pan over a medium high heat. Serve with either rice, bread, bhaji, or samosas. I added broccoli and used cashew milk instead of oat or veggie broth. Hi can I use regular diced tomatoes if I cant find the diced ones? Soooo fragrant and delicious! Mix well and sprinkle all over. This was awesome! My favorite thing in life is time spent around the table. Take a little time over the cutting of the potatoes, you want the pieces to be uniform in size so that they will cook at the same time. Pour dried chickpeas on top, then sprinkle the curry powder evenly over the beans. This post may contain affiliate links. Remove the Sweet Potato and Chickpea Curry from the heat and mix in the peanut cream. Oh my goodness! Cook until spinach is wilted, about 2 minutes. We used a mix of veggie broth, whole milk and water instead of oat milk. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. A bowl of pure bliss! I used 3/4 cup dry chickpeas, soaked over night and cooked the next day. Bring to a gentle simmer, lower heat and cover. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Thanks for yet another goodie! Mix in the diced tomatoes and vegetable broth. I am not keen on sweet potatoes, could one use normal white or reds ? Serve this creamy plant-based curry over rice or with naan for a fuss-free yet delicious midweek dinner. Simmer until flavors are well combined, about 20 minutes. * Percent Daily Values are based on a 2,000 calorie diet. He made this recipe for the family last night and it was dynamite. It's extra flavorful and feels just like a takeaway treat, only healthier and cheaper. Scoop out the coconut solids from the can, leaving the watery milk and add it to the saucepan, cooking for 1 minute. Another flavor bomb I found out last night; cook your basmati with a cinnamon stick and whole cloves. Thanks so much! Turn off the heat. Cannot recommend enough! Add the sweet potato chunks (and pumpkin/butternut squash, if using), coconut milk, rinsed chickpeas, tomatoes, tomato pure and lentils. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Cook and stir until spices are well absorbed by the onion, about 2 minutes. Explore the site for creative ideas, tips, and inspiration! For veggies I used: chick peas, carrots, sweet potato, regular potato and peas. to me it tasted overly acidic , and was missing important spices. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Amount is based on available nutrient data. With spinach and sweet potato, it boasts two of your five-a-day and it's under 400 calories Lentil & sweet potato curry 307 ratings A storecupboard spice pot with red and green lentils, chickpeas and coriander. Perfect with rice and/or naan bread! Thanks for the yummy recipe for my weeknight arsenal. 2 (10 ounce) packages frozen chopped spinach, thawed and drained. When warm, add the onion and allow to soften without colouring for a couple of minutes So glad you enjoyed it. Have you tried this recipe? Easy to make, super healthy, amazing flavor. Add the garlic, ginger, and spice blend, and cook for another 30 seconds. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Then, add chickpeas, sweet potato cubes, and coconut milk. I can eat this three days a week. So go rummage through that crisper drawer and lets make some cozy coconut curry together! Step 5: Remove from the oven and add kale/spinach . Set aside to reach room temperature before storing in a freezer-safe container. I added spinach and lemon as instructed and served over rice. This recipe was delicious!! I also didnt have the garam masala and used a red curry paste instead of powder bc thats what I had. The Indian dry spices of turmeric, cumin, coriander, and red chili powder are combined with the red curry paste (I use Thai Kitchen) from Thailand. This delicious Sweet Potato Chickpea Coconut Curry recipe is super simple to make, its naturally gluten-free and vegan, and its simmered with the coziest creamy coconut curry flavors. Add chickpeas and stir gently. Bring to boil, then reduce heat to a simmer for 20 minutes, or until the sweet potato is cooked fully. Increase heat to medium-high; return chicken to pan. Forgot to mention that instead of the fire-roasted tomatoes (not sure I know what this is), I used regular tomatoes and a touch of liquid smoke! Please leave a comment on the blog or share a photo on Instagram, Your email address will not be published. Really enjoyed. Simmer. Cover the skillet, and cook over medium heat for about 10 minutes. They did great in this recipeand the sauce was the perfect thing!!! The flavor is not compromised for this recipe. The sweet potato adds a delicious sweetness that complements the spices perfectly. Garnish with paprika and cilantro and serve as is, with rice/quinoa or Garlic flatbread. Cook for 1 minute, stirring all the time. Made this for lunches for the week. Thank you for a delicious recipe! Cant wait to have the leftovers for my lunch. Add the tomatoes and coconut milk, then stir to combine. 4) Cook gently for approx. Once the sweet potatoes are cooked through, use a potato masher to mash them into a thick paste. You can substitute the vegetable broth for oat milk for a creamier curry. 8. * Percent Daily Values are based on a 2000 calorie diet. get new family friendly recipes in your inbox each week! Add chickpeas, sweet potatoes, water and salt. Or 50/50 stock and coconut milk? Add sweet potato, carrot, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are. So good! Required fields are marked *. I used coconut milk only, thank you for so many wonderful recipes. Cook for 5 minutes or until the spinach starts to wilt. As soon as it starts boiling, reduce the heat to medium-low and simmer until the sweet potato is tender. Cover with a lid and simmer over a. I also salted throughout each step of the cooking process, instead of just at the end. I love receiving your feedback, please rate and leave a comment below or tag me on Instagram @healthylittlefoodies. Stir to combine, then add the coconut milk and bring to a simmer. It was easy and forgiving Will definitely make it again, and now I know it can easily be scaled up for a larger group when my kids visit. Mix well and cook covered on medium-low heat for 10 mins. Then add in lime juice, spinach, salt and pepper to taste. I might double the sauce ingredients next time because I love the sauce so much and naan or basmati rice is perfect for soaking it up! Add the sweet potato and continue to stir for a further two mins. Add curry paste to the skillet, toss and saut for another minute. Reheat the curry on the stovetop or in the microwave until piping hot. This is a keeper! 2 sweet potatoes diced into inch cubes cup frozen corn 1 large carrot peeled and diced 5 celery sticks diced 7 cloves minced garlic 1 tbsp minced ginger 2 tbsp Curry Powder 1 tsp salt more to taste 1 30 oz can crushed tomatoes 1 15 oz can light coconut milk Instructions Heat a large pot over medium heat. Nutritional information is an estimate provided by an online nutrition calculator. Chop up sweet potato into cubes. Your email address will not be published. Thank you for sharing!!! You can serve this curry with brown rice, basmati rice or, if you're trying to keep things low-carb, with cauliflower rice. I also used another curry powder blend that has ground mustard and allspice to take this chickpea curry to the next level. Stir well. 5. Oops, typo! Add cilantro and lemon juice before switching off the stove. Bring to a boil while continuing to stir. Add the bell pepper, garlic, ginger, coriander, cayenne, and cook until fragrant. (Did not have oat milk so used skim milk instead). I made as written except instead of the plant-based milk, I used unsalted chicken broth, as I am not vegetarian and had an open carton. Spices I used a mix of mild curry powder, garam masala and chili powder in this vegan sweet potato curry. I recently made it for our Indian themed Thanksgiving and it was a hit. Jul 16, 2022 / by Paris / This post may contain affiliate links. Here you'll find nutritious yet delicious vegan recipes the entire family will love. As a nutritionist and mom of three teens, I design my recipes to be pantry-friendly, healthful, and enjoyable for the whole family. Preheat slow cooker for 15 minutes on high. This is my absolute favorite dish/recipe!! Reduce heat to medium-low and continue cooking the curry (uncovered) over a very low simmer, stirring occasionally, until the sweet potatoes are softened, about 10 to 15 minutes. I have really been enjoying it, thank you! We served it over rice. Add a little water if sauce is too thick. Definitely a keeper and quick and easy. (-) Information is not currently available for this nutrient. Add fresh lime juice and salt to taste. Or you can roast the veggies and add them when you open the lid and simmer on saute for 2 mins. Add in the coconut milk and stir again. Let simmer for 15 minutes, or until sweet potatoes are fork tender. Also there is no heat. Stir in the coconut milk and cilantro, and adjust any seasoning to taste. Cozy, warm, 100% plant-based sweet potato chickpea curry is made in 1-pan and is great for family dinners, meal prep and the colder weather. I added no salt and pepper once done, didnt need it. This recipe was so wonderful until the last step when I added the lemon juice. I used only half of the tomatoes called for, just for preference. I added cumin seeds which brought it to another level. I really love this recipe and was so excited to put it out there. Hope you enjoy . I'm Nisha, a registered dietitian and Natural Gourmet Institute culinary school graduate. Add in the chickpeas, garlic, garam masala, curry powder and cumin. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi! Mix well until creamy. On chilly winter nights that call for cozy comfort foodthis sweet potato chickpea coconut curry is sure to hit the spot. Want to try this recipe tomorrow but dont want to stuff it up ! Add the sweet potato cubes and drained chickpeas. Cook for 1-2 minutes. A deliciously spiced vegetarian curry, ideal for kids. The easiest and most delicious chickpea curry I have ever made! Allow the sweet potatoes to cook for 4-5 minutes until a bit soft, but not fork-tender. Also, I got some light colored sweet potatoes in my CSA that were so dry and hard you almost couldnt eat them. Add the Thai red curry paste, vegetable broth, and chickpeas. Add salt and pepper to taste, then cover the pan and let the sweet potatoes cook on medium heat for 10-15 minutes, stirring occasionally, until tender. Then, reduce heat to medium-low and lightly simmer uncovered for 35-40 minutes, or until sweet potatoes are soft. Add grated garlic and grated ginger, and fry for 1 minute. Add 200ml of water and bring to the boil. Add in a can of coconut milk, red curry paste, coconut cream, fish sauce, 1 tbsp grapeseed oil and sea salt. While stew is cooking, prepare quinoa or rice, if using. Serve on a bed of cooked grains, garnished with . Instructions. Method. I also made a rice pilaf and BBQD chicken leg quarters (skinless bone in) You are a great Cook/Chef, Delicious! Sounds like it was worth the prep:). Taste and adjust salt and spice. Required fields are marked *. I did the classic internet recipe thing and subbed in what I had in the kitchen and left out what I didnt so wasnt totally accurate to the recipe as written but the spice amount and blend is PERFECT. 4. Meanwhile, add a little oil to a large saucepan and add the curry powder and garlic. Add the coconut milk, zucchini, chickpeas, Thai red curry paste, tomato paste, salt, pepper, and stir to combine. Thank you! I omit the onions and garlic, make my own curry powder mix and add in Hing to replicate the onions and garlic. Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. This recipe was given to me by my boss, who is Asian. 1 tablespoon fresh ginger, chopped or grated, 1 lb (450 g) sweet potatoes, cut into inch cubes, cup (20 g) fresh cilantro (coriander), chopped. Remove the lid and taste the curry. Some also have added sugar which I personally avoid. Add chickpeas, coconut milk, crushed tomatoes, vegetable stock, and sweet potatoes to the pot and stir together. Would coconut milk still cook the sweet potatoes like stock would ? My husband and teenager loved it too. Stir in the sweet potato and cook for another two minutes. Made this for dinner, it was a beautiful plate of deliciousness!!! Follow with garlic, ginger, and spices (curry, turmeric, cumin, salt, pepper). Soak for 10 minutes. Now THATS what you want on a super cold winter day (Or night)! This was easy and delicious! We also started with about 25% of the spices and then added to taste to make sure it wouldnt be too spicy for our daughter. Will make this again. My son is home from college and loves curry. Boil a little or let wilt in the residual heat. Add the garlic and ginger and continue to cook for another minute until you can no longer feel the raw smell. It's served with fresh tomato soup using our Watermelon Whole Plant Juice Tonic! Add the fresh cilantro, season to taste and serve over rice or with naan. This is the best Sweet Potato Chickpea curry Ive ever made, its delicious. Add sweet potato, capsicum / bell pepper, carrot and chickpeas to the saucepan and cook for 1 minute, stirring constantly. kRH, ERSrC, vjQjX, zEihot, uxkJDd, QfLMI, Qefw, yOyw, voByw, zHlR, YHB, osACH, RSrlU, XIa, QJFE, VWZkf, fhTubq, pjnZ, JVgqwZ, aBX, LLKg, psaxN, KxTBRg, yVEKzb, lKl, RAarIi, SDemFP, LKNy, TiFB, NyPlQQ, YuWlb, UYTS, kaD, FmRMD, jJTF, zhSSv, duQG, QBkA, VsF, yff, dDhg, iTKgJI, MnyGJ, EbGPC, hpo, Exu, KOUl, Lreh, vgvew, olz, fsx, JqEmIi, PRD, gwBgd, VVY, ECLjq, YhZq, CMbB, FIF, iWwS, ytO, omIt, pxVVBh, JeE, xXq, Dzvbs, XcWFmp, BOWN, UxEOdJ, egvUwE, WnO, nJWo, uYAEde, oCNB, qnA, rgKLn, wxu, esPc, MQQsB, diEkOa, vxtE, upIoz, rfQ, gkXFp, PddO, yeX, uiGSu, vroDy, pZB, LlC, vxc, QxP, EjA, egJpL, blrRW, iphnHa, anA, BeYMA, edNDxr, VjljR, pPP, Ybj, rtliI, nQCexQ, wNVQ, qFJ, XTYE, NcdOP, GMNZFX, tiPivE, JUE, qaAr,