0 0
Sweet Potato and Chickpea Vegan Curry

Share it on your social network:

Or you can just copy and share this url

Ingredients

4 tsp Coconut Oil
1 tbsp Cumin seeds
1 Medium Onion Finely Chopped
3/4 tsp Salt
3 Large Garlic Cloves
4 tsp Grated Fresh Ginger
1 tsp Ground Turmeric
1 tsp Ground Coriander
1/4 tsp Chilli Flakes
3 cups / 750g Sweet Potato
Can / 398ml Chickpeas
(398ml) Can of Chopped Tomatoes
100ml Coconut Milk
100g Baby spinach
Black Pepper

Sweet Potato and Chickpea Vegan Curry

Features:
  • Gluten Free
  • Vegetarian
  • Easy

Ingredients

Directions

Share

A delicious vegan dish full of flavour, perfect for sharing or freezing for multiple dinners!

Steps

1
Done

Put the coconut oil, onions and cumin seeds in a large casserole dish, cover and cook on HIGH MICROWAVE for 3 mins to soften.

2
Done

Add the garlic, ginger, turmeric, coriander, and red chilli flakes and season with flakes and season with pinch of salt. Stir combine, cover and cook on HIGH MICROWAVE for 2 mins.

3
Done

Add the sweet potato, chickpeas, tomatoes with their juices and coconut milk. Stir to combine, cover and cook on MEDIUM MICROWAVE for 20-30 minutes, until the potatoes are fork-tender.

4
Done

This next step is optional: Mash one-third of the mixture to thicken the sauce (using a potato masher).

5
Done

Stir in the spinach and cook on HIGH MICROWAVE for 30-50 seconds or until wilted. Season with salt and black pepper to taste.

6
Done

Serve on a bed of cooked grains, garnished with cilantro and coconut. If desired, offer lime wedges for squeezing over the curry.

The Ideas Kitchen

We LOVE food, and you’re here so we guess that you do, too! We aim to provide you with a variety of delicious options to cater to what you’re in the mood for!

previous
Roasted Pepper and Hummus Wrap
Spring vegetables Walnut Crumble
next
Spring Vegetables with Crunchy Wanut Crumble
previous
Roasted Pepper and Hummus Wrap
Spring vegetables Walnut Crumble
next
Spring Vegetables with Crunchy Wanut Crumble