When you are in the mood for something warm and spicy, curry is always a good option. When the curry is vegan, oil-free, creamy, delicious and nutritious as this one, than it is the perfect choice! Let's discover how to make it.

Since I went vegan, Indian food has been one of my favourite. Apart from some dishes, Indian cuisine is mostly plant-based and even the dishes which are not vegan can easily be adjusted and adapted into a vegan version.

That's what I did with this deliciously hot sweet potato and chickpea curry!

This recipe calls for very simple and basic ingredients which you can easily find in many supermarkets. Also, it is very flexible as you can add or remove ingredients as you wish, apart of course from the staples, which are tomatoes, coconut milk and curry paste. With the exception of those ingredients, you can really give space to your imagination and customize this recipe as you wish.

I love using this mix of ingredients though, as they provide a perfect combination of sweetness which goes very well with the spiciness of the curry.  So, for this recipe, you will need:

  • 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

Chickpeas and green peas boost the protein and fiber content of the dish while the coconut milk gives creaminess and the typical smell/flavor  - although I do not advise to consume it regularly (as it is a dense source of saturated fats).

As you'll notice, since the dish is already very rich in fats from the coconut, I avoided frying the onion and the chilis in oil. I used water and soy sauce instead. The result is the same although you'll need to get a little bit familiar with this technique.

I hope you will enjoy this dish as much as I did!

Feel free to reach out to me if you need any advice on how to cook without oil, or if you have any questions. If you want to share your dish with me (which, I'm sure, will look amazing!), you can do it on Instagram: just tag me or mention me in your photo: @sergiogiannone

Sweet Potato and Chickpea Curry
 
Prep time

Cook time

Total time

 

Serves 2
Author:
Recipe type: Main Course
Cuisine: Vegan, Indian, Whole Foods Plant Based

Ingredients
  • 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

Instructions
  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.

 

Italian, (plant)based in Poland, passionate about nutrition and avid oatmeal eater.

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