Vegan sweet potato and chickpea curry

This weeks recipe is from one of my awesome readers. Puveshree is sharing a sweet potato and chickpea curry. I definitely going to be trying this recipe soon. I made a chickpea and cauliflower curry over the weekend that was divine, I had forgotten how much I enjoy chickpeas.

Chickpea Curry|HarassedMom

I am also trying to cut down the amount of meat I eat, no real reason really. So I am adding more and more of these types of meals into my diet. Chickpeas are quick and easy too cook and give the “crunch” in a meal. 

Chickpea Curry|HarassedMom

 

Vegan sweet potatoe and chickpea coconut milk curry
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753 calories
105 g
20 g
27 g
30 g
16 g
930 g
1529 g
20 g
0 g
7 g
Nutrition Facts
Serving Size
930g
Amount Per Serving
Calories 753
Calories from Fat 232
% Daily Value *
Total Fat 27g
41%
Saturated Fat 16g
78%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 20mg
7%
Sodium 1529mg
64%
Total Carbohydrates 105g
35%
Dietary Fiber 7g
29%
Sugars 20g
Protein 30g
Vitamin A
408%
Vitamin C
15%
Calcium
50%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 can chickpeas, rinsed
  2. 1 can reduced fat coconut milk
  3. 1/4 can chopped tomatoes
  4. 1 medium orange sweet potato, peeled and chopped into irregular pieces as this helps with the thickening the curry
  5. 1 tablespoon organic coconut oil
  6. 6 curry leaves
  7. 1 tsp crushed ginger and garlic
  8. 1/2 tsp mustard seeds
  9. 1 tsp coriander powder
  10. 1 tsp cumin powder
  11. 1 tsp chilli powder (this is for a medium spicy version, you can decrease it for a mild version)
  12. 1 tsp masala powder
  13. 1 tsp garam masala
  14. 1/2 cup boiling water, you can use vegetable stock but I prefer to keep the sodium level low
  15. salt and pepper to taste
  16. freshly chopped coriander
Instructions
  1. 1. Place heavy based pot on a low heat.
  2. 2. Add coconut oil, once melted add crushed ginger and garlic, curry leaves, mustard seeds and all powdered ingredients. Braise for about 20 seconds, add the tomatoes and braise for approx. 2 minutes until the oil starts separating.
  3. 3. Add the sweet potato and water, cover lid and let simmer on medium heat for approx. 5 minutes.
  4. 4. Add coconut milk and chickpeas and simmer covered over medium heat for 40 minutes until the sweet potato is cooked through and the curry slightly thickened, stirring occasionally.
  5. 5. Remove curry from stove and sprinkle with fresh coriander.
  6. 6. Serve hot with brown rice or basmati rice.
beta
calories
753
fat
27g
protein
30g
carbs
105g
more
Harassed but happy mommy blogger https://www.harassedmom.co.za/

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1 Comment

  1. 24 August, 2017 / 4:59 pm

    This looks really good and easy to make. I love that you opted for a reduced fat coconut milk. Will try to get that in the market.

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