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Meatless Monday is again here! We have your back with our vegan chickpea and sweet potato curry. 30 minutes is what it takes to make this delicious healthy curry meal. Curry recipes and variants are endless. Whether with crunchy vegetables, with tofu, tempeh or other ingredients. Depending on how spicy you like to eat, you should pay attention to this when buying your paste.
I am saying this, because I have to be honest. This vegan chickpea and sweet potato curry was SO spicy. I really had hard problems to eat it without a kilo of rice and yoghurt as well. 🙂
Red, yellow and green Thai curry – What are the differences?
With red, yellow and green Thai curry not only the colors differ from each other – the taste and above all the sharpness is also very different. That’s because different ingredients are added to the curry paste. Yellow curry is the creamiest and mildest of those three and is partly reminiscent of Indian curry thanks to the added turmeric. Red curry is usually a bit spicier, with the red chillis in the curry paste. Green curry paste, on the other hand, is made with fresh green chilies. That’s why green chilli is the hottest of the three and only for the very hard-core among us. Our Butternut & shrimp curry we have prepared with yellow curry paste, so this time we had to spice it up….But it was too much! 🙂
Autumn is just the right season for:
- To light some candles
- Finally to get out all the cuddly sweaters, scarves, jackets and socks that we have missed over the summer
- Laying under a blanket on the couch while on the stove a deliciously spicy curry is bubbling away, which is just the right soulfood in these days
And when I talk about curry, I mean a vegan sweet potato and chickpea curry!
- Sweet potatoes and chickpeas, simmering in velvety coconut milk
- Crazy taste due to tidy curry powder and cumin
- Thick and filling and like a big, warm hug
- All prepared in one pot in 30 min
- And it is reheatable, which makes it perfect as a meal prep secret weapon for stressful days
What I love about sweet potatoes: They are so flexible. Whether as a baked potato, fries, steamed garnish or a part of sauces and dips, everywhere they can play their sweet taste. I really like the potato in curries, because it gives the sauce a creamy consistency and a warm, soft taste without any binder. It also does not really take long for the sweet potatoes to soften and cook.
This time we couldn’t resist on our famous homemade naan bread. But we also craved for rice. This is perfect for serving with this curry, and makes a complete vegetarian protein meal. And to be honest, any recipe is a great excuse for naan bread. Especially to dip in the sauce. We prepare our naan minimum once a week and have it always ready to make in the fridge. So we never face the struggle to have no naan. 🙂
If you make this chickpea and sweet potato curry, be sure to leave a comment and/or give this recipe a rating! We are happy to hear, how you like this recipe! And of course, if you do make this recipe, don’t forget to tag BeastFeast on Instagram!
Enjoy your meatless monday!
Sweet Potato and Chickpea Curry
- 2 can Chickpeas rinsed and drained
- 1 pcs Sweet Potato large
- 1 can Coconut Milk
- 1 pcs Onion chopped
- 1 pcs Garlic Clove minced
- 3 tbsp Red Thai Curry Paste
- Salt & Pepper to taste
- Handful Fresh Coriander
- Chili Flakes optional
- Heat a large pan over medium heat
- Peel and finely chop the onion and mince the garlic clove
- Peel sweet potato and cut into about 2cm cubes, (Tipp: The bigger the cubes the longer they take to cook.)
- Once the pan is hot, add some oil to the pan and then add chopped onion and garlic. Sauté until onion is glassy. (Tipp: If serving over freshly steamed rice, now is a good time to start preparing that)
- Add curry paste and mix it well with the onion
- Add coconut milk, sweet potato and chickpeas and stir well. Make sure all sweet potato cubes are well submerged in liquid so they cook fast
- Bring to boil and once boiling, reduce the heat to simmer (medium low)
- Let simmer uncovered until sweet potato is cooked through and sauce has thickened (20-30 minutes), stirring mid through and making sure again all sweet potato pieces are submerged in liquid at all times
- Salt and pepper to taste if necessary, then serve over steamed white rice, sprinkle with fresh chopped coriander and a little bit of chill flakes for extra spice
- Enjoy your BeastFeast!