Chickpea & Sweet Potato Coconut Curry
This curry is hearty, warming and packed full of nutritional goodness. I’ve kept the spices mild so that it’s family-friendly, but feel free to use a hotter curry powder if you like heat! It's freezer friendly and perfect for batch-cooking.
Ingredients
- ½ TBSP oil
- ½ medium onion (60g) finely chopped
- 2 tsp minced garlic
- 5 mushrooms (100g) finely chopped
- 1 medium sweet potato (200g) peeled and cut into 2cm / ¾ inch cubes
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 TBSP curry powder I use mild
- 2 TBSP tomato puree (paste)
- 480 ml / 2 cups vegetable stock (broth)
- 400 ml / 14 oz can chickpeas in water rinsed and drained*
- ¼ tsp salt
- 50 g / 2 oz creamed coconut** chopped into small pieces
Serve with:
- 120 g / ⅔ cup uncooked brown rice or 360g / 2⅓ cups cooked rice***
Suggested accompaniments:
- Flatbreads such as chapatti, roti or naan
- Finely chopped spinach or coriander leaves, for garnish
Instructions
- Heat the oil in a large saucepan over low-medium heat. Add the onion and cook until it starts to soften and become translucent, about 3-5 minutes.
- Stir in the garlic and chopped mushrooms.
- When the mushrooms start to release their liquid, stir in the spices (smoked paprika, cumin, curry powder) and tomato puree. Cook for 1 minute to allow the flavours to deepen.
- Add the sweet potato cubes and stir to coat in the spices. If they start to stick to the pan, add a splash of water.
- Add the vegetable stock, chickpeas and salt, and bring to a gentle boil. Cover with a lid (leave it open a crack to allow the steam to escape) and cook for 20 minutes, or until the sweet potato is tender.
- Stir in the creamed coconut and simmer for 5 minutes.
- Remove from the heat and allow to cool slightly (it will thicken as it cools). Taste test and adjust the seasoning to suit. Arrange in bowls with rice and optional garnish, and it’s ready to serve.
Notes
tsp = teaspoon | TBSP = tablespoon
* To rinse the chickpeas, drain in a fine mesh sieve and rinse under cold water, until the water runs clear.
** Creamed coconut is made of pure coconut and comes in a solid block. In UK supermarkets, it can be found in the world food aisles. Check out my 'Top Tips' section above to find out why I love to use it in curries and my recommended brand.
*** For convenience, you can use microwavable wholegrain rice. I would recommend transferring it to a glass dish before microwaving.
Storage Tips: Leftover curry can be refrigerated for up to five days and also freezes well. Store leftover rice separately, refrigerate within 1 hour of cooking and consume within 24 hours (This is the advice of the British Food Standards Agency).