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Vegan curry with sweet potatoes and chickpeas

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Ingredients for 3 servings:

  • 1 tbsp coconut oil
  • 1 tsp turmeric
  • 1 large onion(s)
  • 1 small chili pepper(s)
  • 2 cm ginger
  • 700 g sweet potatoes
  • 1 can of tomatoes, peeled
  • 400 g chickpeas, from the can
  • 400 ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

a delicious curry with few ingredients

Peel the sweet potatoes and dice into bite-sized pieces. Chop the onion into small pieces. Grate or chop the ginger and chili pepper. Heat the coconut oil in a large pot until liquid. Add the turmeric and toast. Add the onions, chili, and ginger and sauté. Add the sweet potatoes, tomatoes, chickpeas, and water and simmer over medium heat for about 35 minutes. Serve with a dollop of sour cream, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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