Sweet Potato & Chickpea Curry (Vegan)

This Sweet Potato & Chickpea Curry is deliciously comforting & creamy making it the perfect mild curry. It is vegan & gluten free making it a real crowd-pleaser.

Curries are easier than you may think!

I am not very adventurous at all when I visit Indian restaurants. I always order chicken tikka masala which is why I came up with my Skinny Chicken Tikka. But in recent years, I have started to become more adventurous with my Indian cooking at home. Since finding out I like coconut milk and ground coriander, the world has been my oyster! With a few basic Indian spices in your cupboard, you really can’t go wrong. 

One of our favourite recipes in my house is my Vegetable & Red Lentil Curry. That is another vegan recipe but uses a spice paste for ease. I wanted to make another delicious curry completely from scratch that was just as easy. 

Indian food is ideal for Vegetarian and Vegan recipes

Ignoring the fact that large numbers of people living in India are vegetarian; the cuisine is perfect for vegetarian and vegan meals. As someone that isn’t vegan, I think that when you are creating meat free meals for people that typically eat meat they need to have lots of flavour. This is especially the case for people that may not be as enthusiastic to try meat free meals. My thinking is that if a meal is packed full of flavour, people will hopefully not miss the meat! 

Although this Sweet Potato & Chickpea Curry is mild, it has lots of flavour. Not only is it vegetarian and vegan, it is also gluten free and dairy free. This makes it a great meal which should appeal to a large number of people with various dietary requirements. 

A mild but flavoursome curry 

This Sweet Potato & Chickpea Curry is quite a mild curry. I chose to keep it mild so that it would suit most people’s tastes. It also makes it easier for people to add spice if they would like to. If you do like a bit of heat, you could either add chilli powder or fresh chillies. I would add this with the rest of the spices and then you can check the spice level and add more if needed before you add the cavolo nero. 

Cavolo nero probably isn’t the most traditionally used ingredient in Indian cooking, but it works really well. I’m not really a fan of spinach which is more commonly used which is why I used cavolo nero. You can use spinach or kale if you would rather not use cavolo nero.  

5 from 7 votes
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Sweet Potato & Chickpea Curry (Vegan)

This Sweet Potato & Chickpea Curry is deliciously comforting & creamy making it the perfect mild curry. It is vegan & gluten free making it a real crowd-pleaser.

Course Main Course
Cuisine Indian
Keyword Vegetarian, Curry, Vegan, Sweet potato, Chickpeas
Prep Time 30 minutes
Cook Time 40 minutes
Servings 4
Calories 410 kcal
Author Curly

Ingredients

  • ½ tbsp sunflower oil
  • 1 onion diced
  • ½ tbsp ginger paste
  • 1 cloves garlic paste
  • 800 g sweet potato (2 large) peeled and diced
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 2 tbsp garam masala
  • 1 ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 ½ tbsp tomato puree
  • 500 g passata
  • 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

  1. Heat a large pan over a medium heat before adding the oil. When warm, add the onion and allow to soften without colouring for a couple of minutes

  2. Add the ginger and garlic paste to the onions and allow to cook for minute or two, stirring frequently

  3. Add the diced sweet potato, all of the spices and tomato puree. Mix to coat the sweet potatoes in all of the spices

  4. Pour in the passata, drained chickpeas, coconut milk and stock. Stir thoroughly and then turn the heat down to low so that the curry is barely bubbling. Cover and leave to cook for 30 minutes, stirring every so often

  5. After 30 minutes, remove the lid and check the sweet potato is cooked by inserting the point of a knife. If the knife doesn't go in easily, let the curry cook for another 5-10 minutes

  6. Wash the cavolo nero and remove the middle stalk. Slice and add to the pan. Stir through and leave to cook for 10 minutes without the lid on

  7. Serve scattered with fresh coriander with rice, poppadoms or naan bread

Recipe Notes

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Sweet Potato & Chickpea Curry (Vegan)
Amount Per Serving
Calories 410 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 1323mg58%
Potassium 1332mg38%
Carbohydrates 58g19%
Fiber 11g46%
Sugar 17g19%
Protein 6g12%
Vitamin A 29215IU584%
Vitamin C 21mg25%
Calcium 105mg11%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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