Recipe: Tasty Chickpea and sweet potato curry

Chickpea and sweet potato curry. Heat the oil a large saucepan over a medium heat. Once hot, add the cumin seeds and fry for a minute, or until aromatic. A lightly spiced, fragrant curry with chickpeas, tender chunks of sweet potato and fresh spinach cooked in a creamy coconut curry sauce.

Pick the coriander leaves and finely slice the stalks. How To Make Vegan Chickpea, Sweet Potato And Spinach Curry: (For ingredients and full instructions see the recipe card below) Fry chopped onion in olive oil until it is soft and lightly browned. Add in garlic, ginger, tomato puree, curry powder, cumin, coriander and garam masala and fry for a couple of minutes more. You can cook Chickpea and sweet potato curry using 19 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chickpea and sweet potato curry

1. You need 2 cups of chicken stock.
2. It's 1 can of chickpeas drained.
3. It's 2 cups of sweet potato small diced.
4. You need 14 oz of petite diced tomatoes.
5. It's Bunch of cilantro chopped.
6. It's of Large onion fine diced.
7. You need of red chiles seeded and minced (2 for mild 4 for hot).
8. You need 3 of large garlic minced.
9. You need 3 tbsp of vegetable oil.
10. It's 1 cup of water.
11. You need of Dry seasonings..
12. Prepare 2 tbsp of yellow curry powder.
13. You need 1 tsp of all spice.
14. You need 1 tsp of nutmeg.
15. It's 1 1/2 tsp of smoked paprika.
16. Prepare 2 tsp of dried thyme.
17. Prepare 1 tsp of cumin powder.
18. It's 1 tsp of white pepper.
19. It's of Kosher salt.

Defrost in the fridge overnight, then reheat until piping hot. You might need to add a splash of extra water if it looks a little dry. This delicious vegan curry dish with sweet potatoes, chickpeas, spinach, and coconut milk is seasoned with Indian spices like garam masala, turmeric, and cumin.. Vegan Sweet Potato Chickpea Curry Vegan Sweet Potato Chickpea Curry.

Chickpea and sweet potato curry instructions

1. Add oil until hot and then the onions and chiles and sauté for about 5 minutes, add the garlic until fragrant.
2. Add all the seasonings plus salt to taste and toast for a few minutes.
3. Add the potatoes and chickpeas and cook for a few minutes.
4. Add the tomatoes followed by the chicken stock and water and bring to a boil and reduce to medium and simmer partially covered for 15 minutes and then open for another 10 and check for seasoning and consistency and adjust accordingly (take the lid off and reduce more if it needs to be thicker).
5. Stir through the cilantro and and serve over rice and top with green onions.

Sweet potatoes are something I crave especially when the weather cools off, and this sweet potato chickpea curry recipe is a new favorite way to enjoy them. I could eat this every day and be a very happy camper. This Sweet Potato, Chickpea and Spinach Coconut Curry was so delicious and comforting, just as a curry should be. I loved the addition of the spinach. I loved the addition of the spinach.