Regular readers will know exactly how much I love my curries.
It’s partly the rich, earthy colours, but also the depth of flavour you get – perhaps it’s just me, but I honestly think you never get two curries that taste the same.
Anyway, lately I’ve been experimenting with vegan curries, made with plenty of chickpeas, beans or lentils. Not only are they cheap to make, and incredibly purse-friendly, but they’re also a great source of plant-based proteins and filling and satisfying, too.
This Chickpea & Sweet Potato Coconut Curry was originally a bit of an experiment, but as soon as I tried it, I knew I had to share it with you! Creamy, rich and full of flavour, I promise that you won’t miss your meat in the slightest – and even my boyfriend, the biggest meat lover around, adores this dish. In fact, it’s the perfect meal for a Meatless Monday.
Of course, if you’re desperate to add some meat to your dish, then this tastes incredible with spiced chicken breasts stirred in, and I’d imagine it would work brilliantly with red meat too.
If you don’t have coconut yoghurt to hand (although I’d recommend it – it truly makes a difference!), then you can also sub for natural yoghurt. That’s the thing with curries, they’re so versatile and easy to adapt, yet such a delicious and comforting dish too.
Sweet Potato and Chickpea Coconut Curry (Vegan)
- Serves 2-4 –
- 1 tbsp Lucy Bee coconut oil
- 1 red onion, peeled and finely diced
- 1 red chilli, deseeded and chopped
- 2 cloves garlic, minced
- 0.5 tbsp minced ginger
- 1 tsp turmeric
- 1 tsp chilli flakes
- 1 tsp chilli powder
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/2 tsp cinnamon
- 1 can chopped tomatoes
- 1 can chickpeas
- 1 can coconut milk
- 2 medium sweet potatoes, peeled and chopped
- 1 bunch fresh coriander
- 1 lime (plus one more to serve)
- 1 cup Co-Yo coconut yoghurt
- Heat the coconut oil in a large pan, then add the onion and cook for a few minutes until softened. Add the garlic, chilli, ginger and spices, along with a good dose of salt and pepper, then stir well and fry gently for a further couple of minutes.
- Add in the tomatoes, chickpeas, coconut milk and sweet potato, stir and turn the curry down to a simmer. In the meantime, finely chop a small handful of the coriander stems, then stir those in too, before adding the juice of half a lime. Cover the curry with a lid for around an hour, stirring often and adding more seasoning and spices to taste (I usually add a touch more cinnamon and chilli flakes).
- Just before you’re ready to serve, stir through the Co-Yo, along with more lime and spices if desired. Serve scattered with coriander leaves and with boiled rice or Quinoa and enjoy!