Pantry Potterings

CHICKPEA & ROASTED SWEET POTATO CURRY | EASY & VEGAN

Delicious served with brown rice, yogurt, mango chutney and a side salad.

Serves: 4
Takes: 1.5 hours
Level: Easy, but more effort
Scroll down for step-by-step images

INGREDIENTS:

  • 2 Small Sweet Potatoes (350-400g), peeled and diced into 1/2 inch chunks
  • 2 inch Ginger (30-40g), peeled and finely chopped
  • 5-6 Shallots (130-150g), peeled and halfed
  • 1 can Chickpeas (240g when drained), rinsed very well
  • 150g Green Beans, fresh or frozen, chopped roughly
  • 60g (1/2 cup) Mixed Nuts, can be roasted, if salted then rinse before use
  • 1 can (400g) Chopped Tomatoes
  • 1 can (400ml) Coconut Milk, I use reduced fat but please use full fat if preferred
  • 200ml Water
  • 1.5 tbsp Curry Powder
  • 1 tsp Ground Cumin
  • 1/2 tsp Ground Mixed Spice
  • 1/2 tsp Turmeric
  • 2 tbsp Mango Chutney (Optional, but gives a nice sweetness to the dish)

METHOD:

  1. Prepare your ingredients and pre-heat oven to 200 fan.
  2. Lay peeled and chopped sweet potatoes on a lined oven tray, drizzle or spray with oil, sprinkle with salt and pepper.
    Roast potatoes in heated oven for 25-30 minutes, until tender and edges slightly charred.
  3. Meanwhile, chop onions, ginger, and beans.
  4. Add a small amount of oil to a large frying pan on a medium heat, add onions and 100ml of water, allow to simmer until water has evaporated and onions are becoming translucent.
  5. Add the ginger and spices to the onions, stir to prevent burning, cook for 5 minutes until fragrant, add 100ml water, simmering until water has evaporated.
  6. Once water has evaporated, transfer onions, tinned tomatoes, and nuts to a food processor (I use a NutriBullet), blend until smooth.
  7. Return the sauce to the same frying pan, no need to wash it, heat on a medium heat and allow to reduce and deepen in colour slightly for around 10 minutes.
  8. Add rinsed chickpeas, green beans, coconut milk, to curry sauce, stir to combine and let simmer for around 30 minutes until sauce is thickened and rich in colour.
  9. Stir through half the roasted sweet potatoes and mango chutney, if using.
  10. Serve with rice or grain of choice, topping with remaining sweet potatoes.
    This can store in the fridge for up to 3 days after making, perfect for leftovers or meal-prep!

STEP-BY-STEP:

1. Prepare your ingredients and pre-heat oven to 200 fan.

2. Lay peeled and chopped sweet potatoes on a lined oven tray, drizzle or spray with oil, sprinkle with salt and pepper.
Roast potatoes in heated oven for 25-30 minutes, until tender and edges slightly charred.
3. Meanwhile, chop onions, ginger, and beans.

4. Add a small amount of oil to a large frying pan on a medium heat, add onions and 100ml of water, allow to simmer until water has evaporated and onions are becoming translucent.
5. Add the ginger and spices to the onions, stir to prevent burning, cook for 5 minutes until fragrant, add 100ml water, simmering until water has evaporated.

6. Once water has evaporated, transfer onions, tinned tomatoes, and nuts to a food processor (I use a NutriBullet), blend until smooth.
7. Return the sauce to the same frying pan, no need to wash it, heat on a medium heat and allow to reduce and deepen in colour slightly for around 10 minutes.
8. Add rinsed chickpeas, green beans, coconut milk, to curry sauce, stir to combine and let simmer for around 30 minutes until sauce is thickened and rich in colour.

9. Stir through half the roasted sweet potatoes and mango chutney, if using.
10. Serve with rice or grain of choice, topping with remaining sweet potatoes.

I hope you enjoyed this mild curry, if you fancy some more spice, then try our Spicy Lentil & Feta Stuffed Peppers next!