Sweet Potato Chickpea Coconut Curry

Originally published on One Arab Vegan.

There is nothing quite like a warm and vibrant curry for an easy weeknight dinner, and my recipe for Sweet Potato Chickpea Coconut Curry delivers every time. Thai curries in particular are some of my favourite to make at home, due in large part to the fact that restaurant-made curries are hardly ever plant-based since they contain shrimp paste.

This dish combines fragrant red curry paste, decadently creamy coconut milk and tender sweet potatoes. Perfectly spiced, it also keeps very well in the fridge for up to 4 days and goes great with your grain of choice (brown rice, for me).

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Ingredients

• 1 medium red onion, diced
• 3-4 cloves of garlic, minced
• 1-2 tbsp of vegan Thai red curry paste
• 2 cups of vegetable stock or water
• 1 can of coconut milk
• 1 can of coconut cream
• 2.5 cups of sweet potato, peeled and cubed
• 3 red, orange or yellow bell peppers, sliced
• 2 cups of cooked chickpeas
• ¼ cup chopped coriander (including stalks) + 2 tbsp to garnish
• Juice of one lime
• Sea salt and black pepper to taste

Instructions

1. Begin by sautéing the onions with the curry paste and a splash of vegetable stock in a large pot on medium heat until fragrant, around 3 minutes. Add in the bell peppers (and more stock as needed) and cook for a further 2 minutes, stirring frequently.
2. Add in the sweet potatoes, coconut milk, coconut cream, and the remainder of the vegetable stock and season with sea salt and black pepper to taste. Bring to a boil and then cook on medium heat for 15 minutes before adding in the chickpeas, crushed garlic, lime juice and chopped coriander.
3. Cook for a further 5-7 minutes or until the potatoes are completely cooked through.
4. Adjust seasonings as needed and serve with your preferred grain of choice and a sprinkling of fresh coriander.