Name: Coconut, sweet potato and chickpea curry
Cook time: 45 min
Yield: 4
Ingredients: 15ml (1 tbsp) coconut oil; 2 peeled and crushed garlic cloves; 1 peeled and diced onion; 10ml (2 tsp) ground cumin; 10ml (2 tsp) ground coriander; 5ml (1 tsp) paprika; ½ finely chopped red chilli; 1 stick crushed lemongrass; 400g tin chopped tomatoes; 400g tin coconut milk; 600g cubed sweet potato; 400g tin drained chickpeas; charred vine tomatoes, to serve; fresh mint leaves, to serve

This delicious vegan coconut, sweet potato and chickpea curry is a filling dinner that’ll only take 45 minutes. Perfect for one of those ‘lazy but hungry’ nights!

Print Recipe

Coconut, sweet potato and chickpea curry

Serves: 4

Cooking Time: 45 mins

Ingredients

15ml (1 tbsp) coconut oil
2 peeled and crushed garlic cloves
1 peeled and diced onion
10ml (2 tsp) ground cumin
10ml (2 tsp) ground coriander
5ml (1 tsp) paprika
½ finely chopped red chilli
1 stick crushed lemongrass
400g tin chopped tomatoes
400g tin coconut milk
600g cubed sweet potato
400g tin drained chickpeas
charred vine tomatoes, to serve
fresh mint leaves, to serve

Instructions

Heat 15ml (1 tbsp) coconut oil in a medium pot over medium heat. Add 2 peeled and crushed garlic cloves and 1 peeled and diced onion and fry, 5 minutes. Add 10ml (2 tsp) ground cumin, 10ml (2 tsp) ground coriander, 5ml (1 tsp) paprika, ½ finely chopped red chilli and 1 stick crushed lemongrass and cook, 5 minutes. Add a 400g tin chopped tomatoes, 400g tin coconut milk and 600g cubed sweet potato. Bring to a simmer and cook, 30 minutes, or until the sweet potato is tender. Add a 400g tin drained chickpeas and season to taste, before stirring through a large handful fresh chopped coriander. Serve warm with charred vine tomatoes and fresh mint leaves.