Vegan Sweet Potato Chickpea Curry Recipes
VEGAN SWEET POTATO CHICKPEA CURRY
Yummy vegan curry dish. Serve with basmati rice and naan bread.
Provided by Sherri Zeringue D'Argenio
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
- Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.
Nutrition Facts : Calories 292.7 calories, Carbohydrate 22.3 g, Fat 21.6 g, Fiber 4.9 g, Protein 5.1 g, SaturatedFat 13.4 g, Sodium 515 mg, Sugar 3.4 g
SWEET POTATO & CHICKPEA VEGAN CURRY
A creamy vegan curry, spices can be adjusted to how you like!
Provided by Jennifer_Brown
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat oil in a deep frying pan over medium heat. Add onion and cook for 5 minutes until softened. Add cumin seeds and cook for a further 1 minute.
- Add garlic, ginger, tomato puree and all other spices. Cook for a further 2-3 minutes.
- Add chopped tomatoes, coconut milk and sweet potato. Stir well and simmer for approx 20-22 minutes or until sweet potato is cooked through. May need a splash of water if the consistency is too thick.
- Add chickpeas and cook through for 2-3 minutes. Serve with rice.
VEGAN SWEET POTATO AND CHICKPEA CURRY
Make and share this Vegan Sweet Potato and Chickpea Curry recipe from Food.com.
Provided by Mawthook
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Fry the cumin seeds for a minute in a dry medium-high frying pan and then grind them with the other whole spices in a mortar and pestle or a spice grinder.
- Fry onion, ginger, and chilli peppers in the oil until the onion is soft and translucent. Add the garlic and fry for a couple of minutes.
- Add the spices and stir for a minute or so. Add the tomatoes, sugar, salt, and pepper. Cook, stirring often, for 5 minutes.
- Pour in the coconut milk, add sweet potatoes and chickpeas. Bring to a boil, then reduce heat and simmer for 15 minutes.
- About 5 minutes before serving, add spinach if you are using it and cook until it just wilts but retains its bright green color.
- Add the juice from one lemon to taste, to lift the flavor.
- Serves well with brown and wild rice.
Nutrition Facts : Calories 554.3, Fat 31.2, SaturatedFat 20.4, Sodium 716.6, Carbohydrate 63.8, Fiber 11.7, Sugar 12.8, Protein 12.5
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