This one is a bit of a mouthful to say and a delicious mouthful to eat. The chickpea sweet potato coconut curry recipe below was a winner at our house for this week’s Meatless Monday dinner. It is full of flavour.
Even though it’s still school holidays here in Melbourne, we had a busy day on Monday with friends over here and I didn’t want to have to worry about starting a complicated Meatless Monday meal once they had gone home. I started the preparation for the chickpea sweet potato coconut curry earlier in the day and you can do that too. It really did make the cooking of this meal very quick and simple.
If you are a vegan, then this recipe will suit you too.
- 1 Tbsp vegetable oil
- 1 yellow onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup of carrots (about 2 medium size), chopped
- 1 cup fresh tomatoes, chopped
- 1 1/2 cups cooked, mashed sweet potato (2 small sweet potatoes)
- 1 can (400g) chickpeas, rinsed and drained
- 1 Tbsp yellow curry paste
- 1 can (400ml) coconut milk (either light or full fat)
- 1 cup water
- 1 cup spinach or silverbeet, chopped
- 1/2 lemon
- In a large pot, heat oil over medium heat.
- Once hot, add the onion and saute for around 3 minutes or until soft.
- Add garlic and curry paste and cook for one minute.
- Add the carrots and tomatoes, stir to combine. Cover and cook for around 5 minutes or until carrots begin to soften.
- Add the sweet potato and chickpeas. Stir to combine.
- Pour in the coconut milk and water (use the water to rinse the coconut milk tin) and mix well.
- Bring to a boil, then turn the heat down to a simmer. Simmer for 15-20 minutes until the carrots are fully tender.
- Add spinach and stir to combine. Cook 2 minutes or until spinach is wilted.
- Serve over rice, quinoa or couscous and add a squeeze of lemon over each serving.
Do ahead of time:
To make my day enjoyable, I did some preparation earlier in the day (and it didn’t take long). I chopped the onion and carrot. I also boiled and mashed the sweet potato, storing it all in the fridge until dinner preparation time. Doing this sort of prep always makes me feel like I have my own cooking show and I can pretend to be Justine Schofield or Nigella Lawson, just popping in the ingredients as though we all cook that way! Just a little fantasy I have….
I can’t stress how important the lemon wedge is.
A spritz of lemon over the chickpea sweet potato coconut curry gives it a beautiful fresh zing. If you don’t have a lemon (or a lime would work well too), do what I did and pick one from the lemon tree next door (shh!).
Give this recipe a go at your house. I know we’ll be adding it to our list of permanent rotation recipes. Tell me what you think in the comments below and feel free to forward the recipe to your friends if they like vegetarian/vegan food. (There are other Meatless Monday recipes on this blog too)