Sweet Potato Chickpea Curry (vegan)

[Katiebug]

This easily serves 6-8 people. I half it sometimes if it's just us and the kids I usually put this over steamed brown rice (basmati is yummy) or just with naan bread. It's also good with cubed tofu in it or my DH will cook himself a chicken breast and throw it into his portion.

Sweet Potato Chickpea Curry
~2 medium red onions
~1 clove of garlic, peeled
~1 small hot pepper (birdseye, Thai chilli, or, if you're a wimp like me, 1 tsp chilli powder)
~1 3 inch piece of ginger, peeled and cut into chunks
~2-3 tbsp canola oil
~2 1/2 tbsp curry powder
~1/2 tsp salt
~2 pounds (about 3 medium) sweet potatoes, peeled and cut into 1/2 inch cubes
~ 1 400mL can lite coconut milk
~1 tbsp tamarind paste (I never have this on hand so I use 3 tbsp lime juice)
~2 1/4 cups hot vegetable broth
~4-5 cups (about 4 cans if using canned) cooked chickpeas
~2 tbsp chopped cilantro leaves (for garnish, optional)

1. In food processor, pulse garlic, onions, hot pepper and ginger until finely chopped (or do it by hand)
2. Heat canola oil in a large pan over medium low heat. Add onion mixture and saute until soft, about 5 minutes
3. Add curry powder and salt, stir to mix. Add sweet potato and stir until covered in spice mix. Stir in coconut milk.
4. Dissolve tamarind (or lime juice) in hot broth and add to pan. Bring to boil. Reduce heat and simmer partially covered until sweet potatoes and just cooked, about 25 minutes.
5. Add chickpeas and simmer until heated through, about 5 minutes. Adjust salt to taste. Add more broth if you want a saucier texture.
6. Transfer to warm bowl and top with chopped cilantro.

Total Time: About 40 minutes.

[mamaKristin]

Sounds yummy! I have just discovered how much I love sweet potato and I love a good curry - and now I have to make them in order to have them!

[emmalouise]

This recipe is just amazing, I am about to make it in the slow cooker for the second time. I make a few variations, like lessen the liquid and use a vegan stock cube instead of the stock, and I used lite coconut cream instead of milk because I read the recipe wrong
I also finely grate the ginger which is what I always do (I read that wrong too).
I put everything except the chickpeas and lime juice in the slow cooker for 3 hours on high and then add the chickpeas and lime juice just to heat through. I also added some fresh spinach to wilt right at the end - YUM.

My dh is a big meateater and he loved it so much he ate leftovers twice of his own volition. I know it's not very authentic but we served the leftovers on couscous and it was very quick and delicious!!

Thanks SO much for this recipe!!

[Katiebug]

Glad you like it My carnivore loves it too