A chickpea and sweet potato coconut curry recipe
This chickpea and sweet potato coconut curry dish is my absolute favourite thing to whip up when I return home from my travels. It’s a flexible recipe which can be adapted to suit any seasonal vegetables you have to hand. It’s wholesome, it’s easy to whip up a big batch for freezer meals and it’s ridiculously yummy.
So long as you have the basic ingredients backed up in your cupboard, you can customise this dish with all the goodness, pulses and veggies that you wish.
Now I’m certainly no food blogger (in fact I’m a chuck it in, make it up as you go along and hope for the best kinda gal) but I’ve popped this recipe on my Instagram stories a few times now and had so many requests to share it. So here it is, my sweet potato, chickpea and coconut curry recipe…
A tablespoon of olive oil / coconut oil
1 large sweet potato (or two medium)
(If you don’t have / don’t like sweet potato you could sub in butternut squash, okra, aubergine or similar veg)
1 large handful of spinach
2 X cans of chickpeas
(If you don’t have / don’t like chickpeas, substitute in butter beans / lentils / mixed pulses)
2 X can of chopped tomatoes
1 X can of coconut milk
1/2 an onion
1 tablespoon of Massaman curry paste
Serve with Quinoa or rice
How to make the curry…
Prep time: 10 minutes
Total cook time: 45 minutes – 1 hour
- Chop up your onion and dice your sweet potato / chosen vegetable. Bear in mind that the larger they are cut the longer they will take to cook.
2. Splash some olive oil into a pan and turn on the heat. Add in the onions and sweet potato and cook until onions go clear. The sweet potato will be part cooked at this point and will continue to cook and soften when the rest of the curry is added.
3. Drain the chickpeas / pulses and rinse them before adding them to the pan. Sometimes I leave them to cook for 5 minutes, sometimes I don’t. It doesn’t really matter, whatever you fancy!
4. Next add in the two cans of chopped tomatoes, the can of coconut milk and the tablespoon of massaman curry paste.
5. Give everything a good stir and reduce the heat. If you’re cooking quinoa or rice from scratch (not a packet) nows the time to get it cooking!
6. Leave for 20-25 minutes stirring every 5 minutes until the liquid reduces to a creamy curry consistency
7. Test the vegetables with a fork to check they are soft through. When cooked, add the large handful of spinach on top until it wilts with the heat and then season with some salt and pepper to taste.
8. If you’re serving up with naan bread, pitta pockets or packet rice / quinoa! Pop them in the microwave now and add to your finished dish.
Top tip: I like to add a little bit of Hummus or natural yogurt to my curry when it’s done but it’s totally yummy without!
Love as always + happy adventuring,
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