Sweet potato & peanut curry 894 ratings Cook this tasty, budget-friendly vegan curry for an easy family dinner. Remove the Sweet Potato and Chickpea Curry from the heat and mix in the peanut cream. (If the curry thickens too much while cooking, add a bit of water). Add onion to pan; cook 10 minutes or until tender, stirring frequently. 3. Thank you! This was easy and delicious! Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. In a bowl mix the herbs and spices (paprika, turmeric, chilli powder, ground ginger, garam masala, curry powder, coriander, salt, pepper and . Skipped the tomatoes because I dont like them (so my curry was a little thicker which is my preference!). 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! get new family friendly recipes in your inbox each week! Your email address will not be published. Jul 16, 2022 / by Paris / This post may contain affiliate links. . Stir and cook for a further minute. . I challenge anyone to prep and cook that in just 30 minutes though! I added a little sugar to balance the acidicness. Add in the broth or water, lentils, sweet potatoes, 1 teaspoon of salt, and a 1/4 teaspoon of ground black pepper. Stir in the red curry paste. Add the sweet potato, chickpeas, tinned tomatoes, tomato puree and coconut milk. Serve this creamy plant-based curry over rice or with naan for a fuss-free yet delicious midweek dinner. 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 had a half bag of kale and arugula and other greens so I dumped in. Turn the heat to low and add in the spices: curry, cumin, red pepper flakes, coriander, turmeric, black pepper, and salt. Used tomatoes with green chilies. Step 2. Add sweet potatoes, chickpeas and coconut milk to the skillet and stir to combine. . Add the oat milk, chickpeas, tomatoes, coconut milk, sweet potato and stir to combine. Preheat slow cooker for 15 minutes on high. Have you tried this recipe? I would make this again and just skip the lemon juice or add very slowly and taste after each bit. Step 2 - Crush a garlic clove and 1 tsp ginger and cook for 2 minutes until fragrant. I added cumin seeds which brought it to another level. Thank you for the recipe! Simmer covered for 10 minutes, or until the sweet potato is fork tender, stirring frequently. Thankee! 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. 2) Add the cumin seeds and toast in the oil for about 1 minute, until fragrant. 8. 3) Next, add the chopped onion and garlic to the pan and lightly season the mix with salt and pepper. frozen chopped spinach, thawed and drained, Vegan Butternut Squash and Chickpea Curry, Kai Kang Dang (Chicken Curry with Coconut Milk), Ginataang Manok (Chicken Cooked in Coconut Milk), Vegan Butternut Squash Soup with Ginger, Apple, and Coconut Milk, Nigerian Jollof Rice with Chicken and Fried Plantains. Serve with rice or naan. Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt and pepper. 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? Step 4. Set aside to reach room temperature before storing in a freezer-safe container. You can freeze this curry for up to 3 months. Place in a bowl, cover with cold water, and stir in baking soda. Looking for more healthy kid recipes?Sign up for my Stir well. I cook easy peasy vegan food with simple and wholesome ingredients. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes. 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. Stir to combine, then add the coconut milk and bring to a simmer. Heat the coconut oil in a large, deep pan and cook the onion for 3-4 minutes over medium heat until softened. Quick release, add veggies, close the lid and pressure cook for another 6 to 8 mins, depending on whether the chickpeas were done at 35 mins. Simmer until flavors are well combined, about 20 minutes. It only takes 30 minutes to make just perfect for a busy weeknight. 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. 3-5 minutes until the onion is soft. 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! 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. I also added some cumin and sprinkled with cilantro when served. Instructions. Ive made it over a dozen times and have shared it with several people. Add the fresh cilantro, season to taste and serve over rice or with naan. This Sweet Potato Chickpea Curry is a quick and easy meal that the whole family will enjoy. Mix in the diced tomatoes and vegetable broth. To make the sweet potato chickpea curry even creamier, add 1-2 tablespoons coconut cream with the. Cannot recommend enough! Then add the broccoli florets and chickpeas and cook further 10 minutes, or until the veggies are fork-tender. Really enjoyed. 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. The curry became a sour disaster and very disappointing since it was so delicious before. Mix all the spices except salt in a bowl. If you want it extra spicy, use medium or hot curry powder or add a finely chopped green chili with the garlic ad ginger. I used whole milk instead of oat and I couldnt find garam masala. To a large skillet, add the oil, onion, potatoes, and saut over medium-high heat until the onions and potatoes begin to soften. I used both the full-fat coconut milk and full-fat oat milk and it was perfect, not too runny. Adjust seasoning with salt and pepper. My husband is not a big fan of curry but he loved it! Hope you enjoy . Remove the Sweet Potato Chickpea Curry from the heat and mix in the peanut cream. Half of a seeded jalapeo was perfect. 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. Stir in the baby spinach and lime juice and cook for another minute until wilted. 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. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. While stew is cooking, prepare quinoa or rice, if using. Any thoughts on whether this soup would freeze well? Meanwhile finely chop the onion, crush the garlic and peel and dice the sweet potatoes to 1cm cubes. I had to do major amendments with the spices, Very tasty enjoyed the flavours,thank you for sharing this recipe. I added no salt and pepper once done, didnt need it. 4. Stir in heavy cream, optional. We served it over rice. The house smelled amazing from the curry and this was perfect for a chilly evening. Add sweet potato and cover with lid. Boil. This sweet potato curry is relatively mild to keep it family-friendly, but you can up the spiciness as much as you like. Add the sweet potato and continue to stir for a further two mins. I used two sweet potatoes just because I had two and the extra doesnt hurt. The peanut cream is very delicious. Mix well and cook covered on medium-low heat for 10 mins. 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. Add tomatoes and frozen spinach; stir to combine. You can substitute the vegetable broth for oat milk for a creamier curry. Spices I used a mix of mild curry powder, garam masala and chili powder in this vegan sweet potato curry. I used veg stock instead of milk. I also used regular milk as well as an already opened can of evaporated milk plus coconut. I recently made it for our Indian themed Thanksgiving and it was a hit. I omit the onions and garlic, make my own curry powder mix and add in Hing to replicate the onions and garlic. It's an aromatic and nutritious meal that's packed with protein from the chickpeas and ready in just 30 minutes. I used coconut milk only, thank you for so many wonderful recipes. Thanks for the yummy recipe for my weeknight arsenal. Now THATS what you want on a super cold winter day (Or night)! Cover with a lid, and simmer until the carrot and the potato are soft. I'm Nisha, a registered dietitian and Natural Gourmet Institute culinary school graduate. Bring to boil, then reduce heat to a simmer for 20 minutes, or until the sweet potato is cooked fully. So good to hear. 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. Cook for 5 minutes or until the spinach starts to wilt. 8 Comments. Peel and dice the sweet potato into 3 cm cubes and put into the slow cooker along with the drained chickpeas. Stir in the curry paste and ground cumin. Let me just say, I didnt like curry.until we tried this recipe! Thanks, Ali! Add around 2 cups of the chickpea stock. would substituting the stock with coconut milk (400ml can) and adding 100ml of stock would work ? Add a little water if sauce is too thick. Thank you for a delicious recipe! Read more, Receive family friendly recipes, delivered weekly to your inbox, for FREE! Curry powders vary greatly and will change the taste of this curry. Could I simmer it with the sweet potato? Or 50/50 stock and coconut milk? We even forgot the toppingsdid not need them. I used partial chicken broth and low fat milk as well as low fat coconut milk. Add 200ml of water and bring to the boil. Required fields are marked *. Also, I got some light colored sweet potatoes in my CSA that were so dry and hard you almost couldnt eat them. I can eat this three days a week. Add salt and pepper (I added a lot of salt, almost a tablespoon). Stir in the broth, coconut milk, and chickpeas. This sweet potato, cauliflower and chickpea curry is the perfect choice for a delicious weeknight dinner. Add chickpeas, coconut milk, crushed tomatoes, vegetable stock, and sweet potatoes to the pot and stir together. Such a rich meld of flavors in this dish! Or you can also sub in almond or oat milkalthough the curry will be much less creamy and considerably thinner. toppings: chopped fresh cilantro, thinly-sliced red onions and/or. Step 3 - Add the Thai red curry paste, peanut butter, chickpeas and spinach. 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. Definitely recommend you try this.- its quick and simple. I could eat this everyday! Why you'll love this sweet potato and chickpea curry. / Leave a Comment. I made this and I have to say like all good curries, make it early, leave to thicken and cool (or leave in the fridge overnight) then reheat gently. Alternately can also add chopped spinach at this stage just to add some greens. Add the fresh cilantro, season to taste and serve over rice or with naan. And receive a FREE ebook - "How to Raise a Healthy Little Foodie". Add sweet potato, cauliflower, or simply baby spinach to it to make it even more delicious. Increase the heat and bring to a boil. Tip in the coconut milk, lime juice, zest and sweet potato. 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. 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. Then add the lemon juice and season with the salt and black pepper to taste. Bring to a gentle simmer, lower heat and cover. Transfer the peanut butter to a small bowl with cup water. Save my name, email, and website in this browser for the next time I comment. Some brands have salt pretty high up in the ingredient list, which you want to avoid for babies and young toddlers. There is a LOT of snow here in NYC and I decided to make this recipe for lunch today. Stir to combine and saute for 1 minute for spices to open up. AS AN AMAZON ASSOCIATE, I EARN FROM QUALIFYING PURCHASES. Scoop out the coconut solids from the can, leaving the watery milk and add it to the saucepan, cooking for 1 minute. Add chicken to pan; saut 5 minutes or until browned, stirring occasionally. As soon as it starts boiling, reduce the heat to medium-low and simmer until the sweet potato is tender. Outstanding! Summary: This Chickpea Curry and Tomato soup is the perfect Yin Yang balance.It's both hearty and healthy. Add the coconut milk, zucchini, chickpeas, Thai red curry paste, tomato paste, salt, pepper, and stir to combine. Add the rest of the coconut milk along with the sweet potatoes, chopped tomatoes and lime zest. This sweet potato chickpea curry with tomato is simmered in coconut milk and only uses one pot. Substitute the 2 (15-ounce) cans chickpeas for 1 cup dried chickpeas. Add the ginger, coriander, salt and sweet potatoes and stir to combine. I added spinach and lemon as instructed and served over rice. Add some stock if it starts to stick. It's also perfect for the slow cooker. Would it also freeze/thaw well? more about me . Add sweet potato, cauliflower, and tomato and give a quick stir to coat well. I also made a rice pilaf and BBQD chicken leg quarters (skinless bone in) You are a great Cook/Chef, Delicious! Add sweet potato, carrot, and coconut milk. Your email address will not be published. Saute onion and garlic. Used rotel which is tomatoes with chiles since all I had on hand and added 1 lb of shrimp that I seasoned prior to. 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. Im new to cooking Indian food but love all the ingredients in this recipe! 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. Everyone loves it, even meat eaters! Add the curry powder and stir for 30 seconds. Add the cumin, paprika, turmeric, cinnamon, and cayenne and cook for 1 minute more, stirring constantly. Add the sweet potato, chickpeas, tomatoes and coconut milk. It has been passed through generations of her family so as you can imagine it is the real deal. Required fields are marked *. Other veggies that you can add to this curry include broccoli, cauliflower and bell peppers. Then add cumin and coriander and cook for 1 more minute. Definitely a keeper and quick and easy. Saute. You can make it as spicy as you want and play with the veggies to make it your own. 5. Easy and so flavorful. Your recipes never fail. I'm glad you and your family enjoyed it as much as I did! How to make peanut butter curry. Please read my disclosure policy. Add in a can of coconut milk, red curry paste, coconut cream, fish sauce, 1 tbsp grapeseed oil and sea salt. Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Adjust flavors with soy sauce/coconut aminos for saltiness and a squeeze of lime juice for acidity. Sweet potatoes Cut the sweet potatoes into -inch cubes so they cook quickly. Taste and adjust salt and spice. I made this, and it was amazing! Mix in the coconut milk cream and bring to a boil. Add the garlic and ginger and continue to cook for another minute until you can no longer feel the raw smell. Cook until spinach is wilted, about 2 minutes. I use an emersion blender and make this into a wonderful thick nutrient punch for my 1 year old! You can serve this curry with brown rice, basmati rice or, if you're trying to keep things low-carb, with cauliflower rice. Want to try this recipe tomorrow but dont want to stuff it up ! I dont see them in the recipe. It's served with fresh tomato soup using our Watermelon Whole Plant Juice Tonic! She uses her experience and knowledge to create healthy and delicious recipes for kids. Step 2. My favorite thing in life is time spent around the table. Sweet potato and chickpea curry is comfort food in a bowl! Method. Hover over "serves" value to reveal recipe scaler, Heat the oil in a large frying pan over a medium high heat. Followed the recipe but I used heavy cream cause I wanted a richer texture and I didnt have any oat milk or stock anyway. Heat the oil in a large pot or dutch oven. Add the sweet potato chunks (and pumpkin/butternut squash, if using), coconut milk, rinsed chickpeas, tomatoes, tomato pure and lentils. Thank you for this amazing recipe!! I do love coconut milk in a curry so trying to think of how to use it here. Serve the curry topped with freshly chopped cilantro and with extra lemon wedges on the side. Thanks for this recipe! This was fantastic! Cook for 5-10 minutes until the sweet potatoes begin to soften. The sweet potato adds a delicious sweetness that complements the spices perfectly. This was a huge hit! Thanks for your advice . 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. Drain and tip in the chickpeas, then cook for 5 minutes. Heat the oil in a Dutch oven or medium-size saucepan over medium heat. Oh my goodness! Serve it with the naan bread.also an excellent recipe!! curry powder, salt, cardamom, tomato, curry leaves, garlic paste . Made this recipe and it was a hit! ~ South-African living in the Netherlands :), Im a Vegan and have IBS. So glad you enjoyed it. THANK YOU, Ali for this A-MAZING healthy, nutritious, sooo good easy recipe. And receive this FREE ebook - "How to Raise a Healthy Little Foodie". This is the best Sweet Potato Chickpea curry Ive ever made, its delicious. Beyond delicious. Cook onion, garlic, and ginger in hot oil until softened, about 5 minutes. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. I made this and it was SO GOOD!! It still is a favourite today and this Sweet Potato Chickpea Curry is just one of the many ways that they enjoy eating it. What can one substitute if they do not want to use coconut oil due to its saturated fat content? Add the spinach/kale and cook until wilted. Freezer & kid-friendly. Chop up sweet potato into cubes. I can hardly wait until tomorrow so I can have leftovers! As a nutritionist and mom of three teens, I design my recipes to be pantry-friendly, healthful, and enjoyable for the whole family. Instructions. Pinterest and Allow the sweet potatoes to cook for 4-5 minutes until a bit soft, but not fork-tender. The sweet potato adds a delicious sweetness which complements the spices perfectly. I cannot wait to make it for my family one day. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); When do you add the chickpeas? Cover the skillet, and cook over medium heat for about 10 minutes. Toss to coat the sweet potatoes with curry and saute for 2 minutes. Stir well. I use quite a hot curry powder but my kids have been eating curry for quite a while now and are used to spicer food. Stir around and cover. I really love this recipe and was so excited to put it out there. Hi can I use regular diced tomatoes if I cant find the diced ones? Stir to combine. 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. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Cook for 15 minutes or until the potato is soft. This is my new favorite curry recipe! Easy Chicken Curry without Coconut Milk or Cream | KETO | Spicy Top Sri Lankan Recipe. Instructions. Hi Amy, YUMMY!!! OUTSTANDING flavors and textures!!! Serve on a bed of cooked grains, garnished with . Cover with a lid and simmer over a. I paired mine with creamy coconut rice. Heat oil in a large frying pan (skillet) over a medium-high heat. Naan breads or roti also pair great with this curry. I have to say the result was awesome, this is one of the best curries Ive made and Ill be making it again and again. Love the sweet potato in this superb dish - my favorite! Thank you for catching that. Turn off the heat. 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. They did great in this recipeand the sauce was the perfect thing!!! Another great recipe, will definitely be going in the regular rotation! Let simmer for 15 minutes, or until sweet potatoes are fork tender. Delish! I would love it if you would rate this recipe and leave a comment. Cook until the onions are soft and the seeds begin to crackle. Amazing! Add the sweet potato and bell pepper and cook, stirring frequently, until softened and caramelized, 8 to 10 minutes. Mix well until creamy. Pour dried chickpeas on top, then sprinkle the curry powder evenly over the beans. Save my name, email, and website in this browser for the next time I comment. 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! Add in the diced onion and saute for 5 minutes or until translucent. Thank you ? 3. Chickpeas Canned chickpeas work great in this curry for convenience, but you can also use dried chickpeas if you want. Add the sweet potato cubes and drained chickpeas. Add the Thai red curry paste, vegetable broth, and chickpeas. 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. Curry Roasted Cauliflower & Farro Grain Bowl, Indian-Spiced Skillet Chickpeas & Kale with Raita, High-Protein Quinoa & Lentils Without Oil, or jalapeo, seeded and minced (optional), or water, or oat milk, plus more as needed. Garnish with paprika and cilantro and serve as is, with rice/quinoa or Garlic flatbread. Cook until the lentils and sweet potatoes are both tender, about 15 minutes. Stir in garlic-ginger paste, cayenne, salt, turmeric, and garam masala. I recommend using a mild powder if your kids havent been exposed to spicy food much. Add the oil to a large skillet over medium heat, followed by the sweet potatoes and garlic. How to make Baked Chickpea Sweet Potato Curry: In a 911 or a similar size baking dish, add the oil and spread evenly. Season with black pepper and lime juice. Place in the oven or simmer on the hob. Id stir through coconut milk (to taste) at the end of cooking. Add sugar, chickpeas, and sweet potato. Serve over freshly cooked rice. Add the chickpeas and cook for another minute, stirring constantly. Reheat the curry on the stovetop or in the microwave until piping hot. My husband generally only eats things with meat in it and he scooped up all the sauce. Remove chicken from pan. I also used another curry powder blend that has ground mustard and allspice to take this chickpea curry to the next level. Dice the onion and peppers and add to the pot along with the crushed garlic. Cook on manual high pressure for 8 minutes. 270g 2 cups Sweet Potato, cut into 1cm cubes 800g 28oz Canned Chickpeas (2 x 400g), drained 400g 14 oz Can of Chopped Tomatoes 500ml 2 cups Vegetable / Chicken Stock (see note 2) Instructions Heat the oil in a large frying pan over a medium high heat. Only had vanilla almond milk (oops) so did half cup that and half cup water. 5. Add chickpeas, tomatoes, coconut milk, and sweet potato. Directions. I changed a couple of things due to what I did and didnt have on hand. Drain and add them to the curry when the recipe calls for canned chickpeas. Plus, it's packed with flavor and can be made without spice or oil. Add in the coconut flour which helps to slightly thicken the curry. 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. This recipe is perfect for weeknight dinners and meal prep, and it even freezes well. Bring the liquid to a boil, then lower the heat and cover the pot. Stir to combine, then add the coconut milk and bring to a simmer. I used only half of the tomatoes called for, just for preference. I also didnt have the garam masala and used a red curry paste instead of powder bc thats what I had. Close with a lid and simmer until the sweet potato dices are softened (15-20 minutes). Yes! My whole family loved this recipe. Nutritional information is an estimate provided by an online nutrition calculator. This sweet potato and chickpea curry can be frozen for up to 3 months. (Did not have oat milk so used skim milk instead). Used chicken stock and used all curry my garam masala was old and only tiny bit left. Here are a few more of my favorite curry recipes on Gimme Some Oven: 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. Stir in the baby spinach and lime juice and cook for another minute until wilted. Add chickpeas, sweet potatoes, water and salt. Instagram. Add the steamed sweet potatoes and the chickpeas to the coconut curry. It was a perfect comfort food and the lemon really brightened it up. Cook and stir until spices are well absorbed by the onion, about 2 minutes. Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven, Your email address will not be published. Season with salt and pepper. My son is home from college and loves curry. Great recipe. Heat oil in a large skillet over medium-high heat. Add fresh lime juice and salt to taste. Add them at the same time as the tomatoes, etc. Add the rinsed and drained chickpeas, 1 cup vegetable broth, and 2 cups unsweetened almond milk to the pan. Add the garlic, ginger, and spice blend, and cook for another 30 seconds. Follow with garlic, ginger, and spices (curry, turmeric, cumin, salt, pepper). 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. Thanks for this great recipe that is definitely going in regular rotation! 8. Drain and rinse thoroughly. Amount is based on available nutrient data. The flavor is amazing and the dish is so creamy! Heat up a large dutch oven or pot with cooking oil, add onion and cook until translucent (4-5 minutes.) Very healthy and super tasty. Continue to cook for 4-5 minutes, until everything has thickened. I dont normally comment on recipes, but this .wow! I cut mine roughly 1cm cubes, if you make them bigger then the curry will need longer simmering to ensure the potatoes are cooked. This Sweet Potato and Chickpea Curry can be thought of as a fusion of Indian and Asian curry, borrowing aspects of both. Your email address will not be published. 2 (10 ounce) packages frozen chopped spinach, thawed and drained. Add curry paste to the skillet, toss and saut for another minute. * Percent Daily Values are based on a 2,000 calorie diet. Even my husband, the biggest curry snob in town, loved it. Made this delicious dish last night and it is a new family favorite! I had it as leftover the next night and couldnt believe how amazing the flavours were. * Percent Daily Values are based on a 2000 calorie diet. Coconut milk and red lentils add creaminess to the curry. free recipe newsletter to Add coconut milk and pumpkin. 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 spices. Then add the onion, garlic, and ginger on one side and the sweet potato on the other side. Hi, Im Amy a Food Scientist and Mum to two. Made this for lunches for the week. Step 2: Heat a large pot oven a low/medium heat with oil and crushed garlic until the garlic begins to sizzle. Step 3: Add the spices and chopped sweet potato and mix. Cover the lid and turn the heat to high until boiling then reduce the heat to low and simmer for 8-10 minutes. It makes my day to see you recreate my recipes. A deliciously spiced vegetarian curry, ideal for kids. I see other people in the comments have used it too. 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 didnt have any garam masala so I used equal parts cumin and allspice as a substitute. Then add the spinach, and give the curry a gentle stir for the spinach to wilt. This recipe was delicious!! Added cilantro at the end and a squeeze of lime! Add the sweet potatoes, chickpeas, coconut milk, water, salt, and pepper and stir to combine. 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. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi! Remove from the heat and stir in the lime juice. 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! This was awesome! ** Nutrient information is not available for all ingredients. Take off the lid, stir in the spinach leaves and cook for 3 . Hi Friends! But turned out VERY tasty. Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. 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 The flavor is not compromised for this recipe. Would coconut milk still cook the sweet potatoes like stock would ? I know it will taste even better tomorrow once the flavors meld. 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. And, bonus, it also makes for fantastic leftovers the next day. Cook for 1-2 minutes. HEALTHY comfort food that tastes AMAZING!! You'll have to soak them overnight and then cook them until tender before adding them to the curry. Receive family friendly recipes, delivered weekly to your inbox, for FREE! Instructions. Stir well. I'm Paris! Add chickpeas and stir gently. Pour in strained tomatoes and coconut milk, stir to combine again. 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. Defrost it overnight in the fridge before reheating. This is beyond delicious and satisfying, full of good, healthy ingredients and it came together in no time at all. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Drain and rinse chickpeas under cold running water. Excellent and simple recipe!!! Healthy and vegan, with nut-free and oil-free options. You can store any leftovers for up to 3 days in an. You are welcome to use low-fat coconut milk, if you prefer. It's made with strong Indian spices, sweetened with creamy coconut milk and tamed with a drizzle of lime juice. Drizzle olive oil in the bottom of a 6-quart or larger slow cooker then add onion and stir to coat. Soak for 10 minutes. Rinse and drain chickpeas. How to Make Instant Pot Sweet Potato Curry with Pumpkin and Chickpeas - Step by Step Prep ingredients. Step 1. My taste buds are doing a happy dance and my house smells SOOOO good! Add in the fresh spinach. Perfect with rice and/or naan bread! This is my absolute favorite dish/recipe!! Simmer until flavors are well combined, about 20 minutes. This recipe was so wonderful until the last step when I added the lemon juice. 6. Easy to make, super healthy, amazing flavor. Oh my goodness! Add the bell pepper, garlic, ginger, coriander, cayenne, and cook until fragrant. It was phenomenal! Lazy Chickpea and Sweet Potato Curry cooks in just 20 minutes. I love receiving your feedback, please rate and leave a comment below or tag me on Instagram @healthylittlefoodies. It's extra flavorful and feels just like a takeaway treat, only healthier and cheaper. This is a keeper! Soak and cook the dried chickpeas separate from the curry. Then, reduce heat to medium-low and lightly simmer uncovered for 35-40 minutes, or until sweet potatoes are soft. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are. (-) Information is not currently available for this nutrient. Instructions. Oops, typo! Use homemade / low sodium stock for babies and kids. 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. Serve with either rice, bread, bhaji, or samosas. Add enough water (approximately 500ml/18fl oz) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix everything together. Looks amazing! Then add in lime juice, spinach, salt and pepper to taste. Mix well and sprinkle all over. I made this recipe twice already! Word to the wise, do not skip adding cilantro, its a MUST. We did half of the lemon, to taste. This information is provided as a courtesy and is an ESTIMATE only. Add sweet potato, capsicum / bell pepper, carrot and chickpeas to the saucepan and cook for 1 minute, stirring constantly. Add the chickpeas and sweet potatoes and simmer on medium-low heat for 15 minutes or until the sweet potatoes are fork tender. This is a great vegetarian dinner option! Add the onion to the skillet and cook, stirring frequently, for about 5-6 minutes or until fragrant. Let it sit and simmer for 7-8 minutes until it's fork tender. When warm, add the onion and allow to soften without colouring for a couple of minutes 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 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? Thank you in advance. Made this for dinner, it was a beautiful plate of deliciousness!!! Drain the chickpeas but retain the water they were cooked in. I made this tonight for my family. Follow with sweet potato, bell pepper, tomatoes, coconut milk, water, garlic, chili pepper (if using), and salt. Add water. Simmer. Add in the chickpeas, garlic, garam masala, curry powder and cumin. Thissweet potato and chickpea curryis easy to make but bold in flavors. I made some changes based on what I had in the house (no spinach, but added frozen peas; no coconut milk, used half½ no gram marsala, used cumin and allspice) and I did add some sauteed chicken breast and served it with jasmine rice. Stir in the sweet potato and cook for another two minutes. Amy Whiteford runs the blog Healthy Little Foodies. Cant wait to have the leftovers for my lunch. Sweet Potato was one of the first foods that both my boys ate and they instantly loved it. Thank you for sharing!!! Making it for the second time and planning to make it many more times. I will make this again and again. Remove the lid and taste the curry. Some also have added sugar which I personally avoid. Instead of spinach we used kale. This is so delicious. Served it with microwaved brown basmati rice to which I added a little butter, cumin, salt and a pinch of cinnamon. A bowl of pure bliss! I thought it was too mild while I was cooking and tasting it, but the spices build, so it was actually perfect for me. 7. Heat oil in a large Dutch oven over medium-high heat. 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. 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