Best Vegan Sweet Potato Chickpea Curry Recipes

VEGAN SWEET POTATO CHICKPEA CURRY

Vegan Sweet Potato Chickpea Curry image

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

Ingredients

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 (15 ounce) can chickpeas, drained
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can coconut milk
1 sweet potato, cubed
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon salt
¼ teaspoon red chile flakes
1 cup baby spinach

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

VEGAN SWEET POTATO AND CHICKPEA CURRY

Vegan Sweet Potato and Chickpea Curry image

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

Ingredients

2 tablespoons cumin seeds
1/2 teaspoon peppercorn
8 cloves
4 teaspoons turmeric
2 onions, finely chopped
2 inches fresh ginger, finely chopped
2 green chili peppers (or heat to taste)
2 tablespoons vegetable oil
4 garlic cloves, finely chopped
1 (796 ml) can chopped tomatoes
1 (400 ml) can coconut milk
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium sweet potatoes, peeled and cubed
2 cups chickpeas
4 cups fresh spinach (optional)
1 lemon

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