This Quick Chickpea Sweet Potato Curry dish is my go-to whenever I am looking for some quick vegan comfort food. The combination of the sharp spices with sweet potato is really one of my best discoveries yet. If you already have some Easy Yellow Curry Paste made in advance, this will take you about 20 minutes to make.
I also love making this recipe when I go camping because the ingredients keep good in all weather conditions and it’s relatively easy to cook over a bon fire or a camping stove.
It’s so creamy and rich, I just love the texture combination of creamy sauce, chickpeas and soft sweet potatoes.
How to make it
Cut two sweet potatoes in bite sized cubes and boil in saucepan with water until soft. Remove from water and set aside.
While that’s happening, chop up an onion and some garlic, fry them until soft in coconut oil.
Then, generously add Curry Paste (make it yourself at home!) and sauté for a few more minutes with the onion garlic mix
Add a bit of coconut milk and stir until the paste is fully combined to a thick sauce
Continue to add the chickpeas, tomatoes, some soy sauce and brown sugar
Let it cook for a few minutes, then add those delicious, soft sweet potatoes in there too
Cook a bit longer and serve over rice with lots of coriander on top
- 2 Onions, chopped
- 3 Garlic Cloves, minced
- 3 Tbsp Coconut Oil
- 2 Sweet Potatoes, cut into cubes
- ⅓ Cup ( 6 Tbsp) Yellow Curry Paste
- 400ml (1½ cups) Coconut Milk
- 800g (30oz) Chickpeas (Canned or cooked)
- 2 Tomatoes
- 3 Tbsp Soy Sauce
- 1 Tbsp Brown Sugar
- 1 Tbsp Lime Juice
- 1 Bunch Chopped Cilantro
- Heat up water and cubed sweet potatoes and boil until they are soft when poked with a fork, but do not fall apart. Set aside.
- In a large skillet, sauté onions and garlic until soft
- Add curry paste and sauté for a few more minutes, mixing with the onions and garlic
- Add a third of the coconut milk and stir to combine to a thick sauce
- Add the remaining coconut milk. chickpeas, tomatoes, soy sauce and brown sugar and stir. Cook for 10 minutes on low medium heat.
- Add the sweet potatoes and let cook for 5 more minutes
- Serve over rice and add chopped cilantro on top
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