Sweet Potato and Chickpea Curry
Cuisine: Vegan, Indian, Whole Foods Plant Based
Author: Sergio Giannone
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves 2
  • 1 sweet potato
  • 2 carrots
  • 2 baby corns
  • 1 white onion
  • 1 cup of chickpeas, cooked
  • 1 cup of green peas, cooked
  • 1 small chili pepper
  • 1 can of chopped tomatoes
  • 1 can of coconut milk
  • 3 tbsp of red curry paste
  • A small bunch of coriander
  • Salt and pepper to taste
  1. Chop the onion and the small chili pepper and sautée them in a non-stick pan with a splash of water and a splash of soy sauce (add a little splash of water from time to time if you notice that the liquid is evaporating and the onion and chili are sticking to the pan). Sautée until the onion is translucent.
  2. Add the can of chopped tomatoes, then blend everything with an immersion blender (add a little bit of water if too dry).
  3. Cut the carrots and the baby corns into discs and the sweet potato into cubes, then add them to the pan with the blend of onion, chili and tomatoes.
  4. Add the green peas and the chickpeas as well.
  5. Add the can of coconut milk (both the liquid and the cream) and the 3 tbsp of curry paste
  6. Mix everything well together, bring it to a boil and let it simmer for about 30 minutes, making sure that carrots and sweet potato are well cooked.
  7. If you notice that it is reducing too much, add a little bit of water, but keep in mind that the end result should be quite thick and creamy.
  8. Serve on a bowl with a sprinkle of fresh coriander on top and, optionally, a squeeze of fresh lemon juice.
Recipe by Sergio Giannone at http://sergiogiannone.com/health-and-nutrition/recipes/sweet-potato-and-chickpea-curry/