I never really thought of writing down the recipes of food I make, but this one is such a good go to and is actually really cheap to make! I usually make a big batch if I’ve got friends coming over and it can be adapted to use up ingredients you have. You can replace the vegetables, or add meat – I prefer to keep it vegan. If you don’t have premade curry paste there’s a lot of good recipes to make your own from scratch.

I kept the recipe very simple – there’s definitely better curries out there but this is just how I like to make mine.

Prep: 10 Mins – Cooking time: 40 Mins – Serves: 4-6

Ingredients:Β 

  • 2 large sweet potatoes or a few smaller ones
  • 1 large onion (I prefer red onions) or 2 small ones
  • 3 cloves of garlic
  • 1 courgette/zucchini
  • 400g tin of chickpeas (can probably replace with lentils)
  • 400g tin of tomatoes
  • 500ml of stock (I use a vegetable stock cube dissolved in water)
  • 2 tbps tomato puree
  • 2 tbps curry paste (I use Patak’s premade madras paste)
  • 2 tsps of cumin, chilli powder, ground coriander, whatever other spices you have

Optional extras:

  • 200ml coconut milk (makes it creamy and a bit less spicy)
  • 1/2 lime juice
  • freshly chopped coriander/cilantro if you can get it
  • 2 tbsp ground almond makes it sweet
  • 1 tbsp mango chutney (also good to serve with it)

Method

  1. Dice onion and finely chop garlic.
  2. Heat oil in a large pan and start frying the onion. Then add garlic and curry paste, and cook on a low heat, while you chop the vegetables.
  3. Add the peeled and chopped potatoes, the washed and sliced courgette, and the can of chickpeas (after draining them in the sink).
  4. Fry the vegetables for a couple of minutes (making sure nothing gets stuck to the pan), then pour in the tinned tomatoes and stock.
  5. Chuck in the rest of the ingredients, while the curry comes to a boil.
  6. Add spices and taste to check hotness.

    IMG_20160330_200731
    the finished curry (without coconut milk)
  7. Reduce the heat, cover with a lid and simmer for 40 minutes, stirring every 10 minutes or so. (You can go watch TV at this point just remember to come back and stir occasionally so it doesn’t burn/stick).
  8. Check that the potato is cooked throughout (it will be soft and easy to cut through) and it’s done!
  9. I like to add a handful of fresh spinach at this stage which wilts and cooks v quickly in the hot curry. You can also add more stock/coconut milk if its too dry.

Serve with rice and naan bread! This also reheats and freezes well. If you enjoyed this or want more recipes please comment! If you have any tips for improving this recipe please comment those too!

(I’ll try and take better pictures next time – I was hungry!) A xxx

 

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2 thoughts on “Simple Vegan Curry – Sweet Potato and Chickpea

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