This sweet potato and chickpea curry is rich in colour and flavour, and will soon become one of your family's favourite vegan dinners. Foodie travellers flock to India to explore the amazing flavours and take in the gorgeous aromas that Indian food has to offer and as most of the population are vegetarian, vegan curries are not hard to come by. This means that, unlike many vegan meals that require substitution and alternatives, this sweet potato and chickpea curry is served exactly as intended. It has the consistency of a dal and captures the fragrant signature of a great curry.
Of course you can always cut corners when it comes to making a curry, so you can make this recipe using ready-made rogan josh curry paste, but we have included a recipe which will walk you through how to make your curry paste from scratch. For an easy midweek meal, why not make ahead and freeze, or pop the ingredients in a slow cooker before you head out to work? We hope you love this recipe as much as we do!
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- This recipe was taken from Being Vegan
- 6 servings
- 20 minutes prep time
- 35–40 minutes cook time
- Olive oil
- 2 onions
- 3 tbsp rogan josh curry paste (see how to make rogan josh paste below, or use ready-made)
- 1 fresh chilli
- 3 sweet potatoes, peeled
- 1x 400 g | 14 oz tin chickpeas
- 1x 400 g | 14 oz tin chopped tomatoes
- 230 ml | 7¾ fl oz | 1 cup water
- 2 tbsp fresh ginger, grated
- 400 ml | 13½ fl oz | 2 cups coconut milk
- 1 bunch fresh coriander, chopped
- Cooked basmati rice
- Steamed broccoli
- 1 lime, sliced into wedges
- A few sprigs fresh mint (optional)
1. Heat round 2 tbsp of oil in a large saucepan, then finely slice the onion before adding to the pan along with the curry paste. Cook for 10 minutes until the onion is soft and beginning to turn golden.
2. Finely chop the chilli – remove the seeds first if you’d prefer a more mild curry. Now chop the peeled sweet potato into rough 2cm | 1” chunks.
3. Add the chilli, ginger, and sweet potato to the onion mix followed by the drained chickpeas, and cook for 5 minutes.
4. Next add the chopped tomatoes and water then bring to the boil. Simmer for 10 minutes with a lid on, then remove it and cook for a further 15 minutes. If the sauce hasn’t thickened much or the sweet potato isn’t cooked through, keep it on the heat, uncovered, for a little longer.
5. Stir on the coconut milk and cook the curry for 5 more minutes.
6. Scatter with coriander and serve the curry with some rice and broccoli, plus a few sprigs of mint (if using) and a couple of lime wedges to squeeze over the top.
Make your own rogan josh curry paste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp black peppercorns
- 1 clove garlic, peeled
- Fresh ginger, 2½cm | 1” piece, peeled
- 75 g | 2½ oz roasted red peppers (from a jar or roast your own), roughly chopped
- 1½ tsp sweet paprika
- ½ tsp smoked paprika
- 1 tsp garam masala
- ½ tsp turmeric
- ¼-½ tsp cardamom
- 3 tsp groundnut oil or vegetable oil
- 3 tsp tomato puree • ½-1 red chilli (depending on how spicy you like it), roughly chopped
- Pinch sea salt
1. Toast the cumin seeds, coriander seeds and black peppercorns in a dry pan over a medium/high heat for a couple of minutes until they become aromatic. Keep an eye on them to avoid burning, then remove from the heat.
2. Grind the toasted spices in a food processor (or with a pestle and mortar) until they are a fine powder.
3. Add the rest of the ingredients to the processor (or mortar) and keep grinding until everything comes together to form a smooth paste.
4. The paste will keep for a couple of months in an airtight jar stored in the fridge. Alternatively you can freeze individual tablespoon-sized portions, ready to add to the pan from frozen.
From Being Vegan | £12.99 on My Favourite Magazines
Find this recipe and many other easy, healthy and delicious vegan recipes in Being Vegan. Whether you are trying to cut down on meat, or are a vegan looking for fresh dinner ideas, here you will find over 30 recipes to try.View Deal