Coconut, sweet potato and chickpea curry

Coconut, sweet potato and chickpea curry

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! 

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

1

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.

Send this to a friend