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.
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
Add the ginger and garlic paste to the onions and allow to cook for minute or two, stirring frequently
Add the diced sweet potato, all of the spices and tomato puree. Mix to coat the sweet potatoes in all of the spices
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
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
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
Serve scattered with fresh coriander with rice, poppadoms or naan bread
Nutritional information is given as a guide only and my vary.
Sweet Potato & Chickpea Curry (Vegan) https://www.curlyscooking.co.uk/sweet-potato-chickpea-curry-vegan/
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.