vegan chickpea curry with sweet potatoes

a good curry is always soothing for the soul and having it tomato-based with no coconut milk makes it less rich and smooth but more fruity in taste. plus the mix of colours with tomatoes and sweet potatoes is very easy on the eye! no rice needed.

VEGAN CHICKPEA CURRY WITH SWEET POTATOES

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ingredients (serves two … with plenty of curry left for another serving):

  • 2 sweet potatoes (about the size of a hand each)
  • 2 tsp coconut oil
  • 2 shallots
  • a thumb sized piece of fresh ginger
  • half a fresh habanero chili (if you like it really spice then use a whole chili)
  • 1 tbsp coconut oil
  • 1 tsp fennel seeds (coarsely pounded in a mortar)
  • a pinch of cinnamon
  • a couple of pinches of coconut sugar (or a spritz of agave syrup)
  • 2 slightly heaped tbsp of a good indian curry mix (i used a lemon curry powder variety), or mix your own
  • juice of half a lemon
  • 1 can of chopped tomatoes (400g)
  • 1 can of chickpeas (800g)
  • half a bunch of fresh coriander
  • sea salt, pepper, chili flakes

wash the sweet poatoes, thinly peel them and cut them in half. melt the coconut oil in your hands and cover with sweet potatoe halves with it (ensure they are well coated on each side). put them on a non-stick baking tray with the halved side downwards and bake it in the oven at about 200 degrees celsius for about 30-40 minutes. they should be well-cooked but not turn too mushy inside.

while they are in the oven. finely chop the shallots, ginger and habanero chili (remove the seeds before chopping). heat the rest of the coconut oil in a large pan and sweat / braise the shallots and the ginger for a minute or two at a medium heat. then add the chopped chili, fennel seeds, cinnamon, coconut sugar and curry and let it sweat some more while stirring (don’t let it burn or it will turn bitter!), then add the lemon juice. add the tomatoes and some water (about half a tomatoe can of water), stir well and let it cook for about 20-25 minutes to reduce the liquid. stir occacionally.

drain the canned chickpeas and rinse them well, then add those to the tomato curry after about 10 minutes of cooking time.

coarsely chop the coriander (including the stalks), keep about 2 tsp aside for decoration.

when the curry is cooked and really thickish in texture (remember, it should not be a soup), season with sea salt, freshly ground pepper and chili flakes. remove from the hob and stir in the coriander.

for serving, add two baked sweet poato halves on a plate (with the even side facing upwards) and arrange a couple of spoons of curry on top of each half. sprinkle the rest of the coriander and some more chili flakes on top for decoration. tuck in!

 

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