Vegan Sweet Potato Chickpea Curry with Spinach
Discover how to make creamy sweet potato chickpea curry in 30 minutes! This vegan-friendly recipe is packed with flavor, protein, and wholesome ingredients.
Equipment
- 1 large pot large dutch oven
- 1 hand blender
Ingredients
For The Curry
- 500 grams Sweet Potatoes (diced)
- 350 grams Fresh Spinach
- 400 grams Chickpeas
- 400 grams Pelati (Canned Crushed Tomatoes)
- 400 grams Coconut Milk
- 400 grams water (1 can)
- 2 tbsp ground fresh Ginger
- 2 tsp ground garlic
- 1 large White Onion (finely diced)
- 1 tsp cumin seeds
- 1 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp turmeric
- 2 tsp garam masala
- 1 tsp chili flakes (optional)
- 2 tbsp vegetable oil
- salt
For Decoration
- vegan yogurt
- fresh Coriander
Instructions
- In a large medium-hot pot, add the vegetable oil and sizzle the cumin seeds for about 3-4 minutes.2 tbsp vegetable oil, 1 tsp cumin seeds
- Add the finely diced onions and fry until golden and soft. Now reduce the heat a little and add the ground ginger and garlic. Fry for another 3-4 minutes until soft.2 tbsp ground fresh Ginger, 1 large White Onion (finely diced), 2 tsp ground garlic
- Time to add the Spices! Add ground cumin, turmeric, ground coriander, garam masala and, optionally, as many chili flakes as you desire according your heat level. Stir and toast for just 1-2 minutes.1 tsp ground cumin, 2 tsp ground coriander, 2 tsp turmeric, 2 tsp garam masala, 1 tsp chili flakes (optional)
- Now add the canned tomatoes and coconut milk and put the stove back to medium heat. Add the diced sweet potatoes, extra water and a good pinch of salt. Close with a lid and cook for about 30 minutes on medium-low heat.500 grams Sweet Potatoes (diced), 400 grams Pelati (Canned Crushed Tomatoes), 400 grams Coconut Milk, 400 grams water (1 can), salt
- Remove the lid and add the chickpeas. Now, just roughly blend a few times with a hand blender. The curry should get a thicker consistancy but there should remain some larger chunks.400 grams Chickpeas
- Step by Step, add the fresh spinach and stir it into the curry. The large spinach leaves will fall together in the hot curry, but you might have to add them step by step.350 grams Fresh Spinach
- Cook for 2-3 more minutes. Serve the ready curry onto some plates and garnish with fresh coriander, some vegan yogurt, or other ingredients to your taste. Enjoy your flavor packed Indian style sweet potato chickpea curry together with some lovely steamed basmati rice.vegan yogurt, fresh Coriander
