sweet potato and chickpea curry bbc good food

Tip in the coconut milk, lime juice, zest and sweet potato. The ingredients also speak healthy, and we love it! I served mine up with coconut pilau rice. Step 2: Add the garlic, ginger, corn, spinach or baby kale, and curry powderCook for 2 minutes. It will keep for up to 4-5 days in the refrigerator. Oh!! Serve with yogurt and naan bread Add the chickpeas and frozen peas until warmed through. Season. Try one of our best chickpea curries for a filling, vegetarian main. Recipe from Good Food magazine, July 2022 Goes well with Now that's thinking Cassie! Add the garlic and shallots and fry until softened. Im so glad you liked this recipe Sharon! This looks really good. Serve curry alone or with rice, a dollop of greek yoghurt and a sprinkle of fresh coriander. Bring it to the boil over a high heat, place the lid on tight and turn the heat to low. You made me hungry! Once hot, add the cumin seeds and fry for a minute, or until aromatic. Each serving provides 551kcal, 15.5g protein, 97g carbohydrate (of which 14.5g sugars), 8g fat (of which 1g saturates), 13g fibre and 0.2g salt. haha. Cook for 10 minutes and then turn the heat off. Thanks for sharing such healthy and easy recipe!!! You first 5 issues for only 5 and never miss our best recipes. Otherwise you could try substituting for a grain like barley (if you aren't allergic) or even adding in some cauliflower (just use a little less liquid). What a delightful way to get more sweet potatoes into our diet. Serve with the rice. This look really yummy. Add the garlic, ginger, corn, spinach/baby kale, and curry powder. It's always a win when I can find recipes like this one that will appeal to everyone. Serve with naans to soak up the lovely sauce, A rustic Indian one pot with tender, marinated meat is a perfect dish to make in batches and freeze, Make this spiced mango, red cabbage, spinach and chickpea salad as a speedy packed lunch for one. Im sure you will love this and it will definitely align with your health goals for the year! Pin it. Its really delicious and adds to how comforting it is. Simmer for about 10 minutes, or until the potatoes are just tender. Serve with yogurt and naan bread. Tip in the coconut milk, lime juice, zest and sweet potato. Kudos to you. Print it. Serve immediately with the rice. That is completely normal and everything is fine. Tomato, pepper & bean one pot I went vegan a few years back and felt absolutely amazing!! And the food images in this post are looking very delicious. Easy and hardly any clean up! On my meal plan for next week! If you do end up adding some sort of meat, Id also recommend increasing the amount of spices you use since otherwise itll probably taste under-seasoned with additional protein added. I know they would love this. Insert a skewer into each one to check that they're cooked. It would come together really well camping! Once this sweet potato and chickpea curry has cooled, transfer it to an airtight container and store it in the fridge. But not a fan of sweet potato?? Prick the sweet potatoes all over with a fork, then put on a baking tray and roast in the oven for 45 mins or until tender when pierced with a knife. If your kids are sensitive to curry flavors, just use less of the curry powder in their portion and add more to your portion! I am not getting any younger and I might as well learn to value my health as early as possible. All curry powders vary in intensity and heat. Step 3: Add in the rest of your ingredients. Cant wait to try more of your recipes. Let me know how you go! Hope they love it Jeanette! Simmer for two minutes. Dice the sweet potatoes roughly the same size, and cut them into small cubes, so they cook evenly and quickly. Sweet Potato is the best!!! (I love the spicy heat too!). Cover and cook for 30 minutes until the sweet potatoes are tender. I've been on a chickpea kick recently. Pour in the coconut milk and season. Recipe from Good Food magazine, October 2017. This easy chickpea curry, created by reader Jon Gregg, is a vegan recipe that's three of your five-a-day. Leave the lid on until the curry has cooked. This recipe has become a regular weeknight meal in our household. I love curry things. This looks so delicious. Sweet Potato and Chickpea Curry Yield: 4 Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Warm up your winter nights with a delicious, healthy and hearty bowl of sweet potato and chickpea curry. A superhealthy, vegan curry that accounts for 2 of your 5-a-day and is low in calories to boot! We love curries and I love chickpeas and lentils for their healthy benefits. 04 of 08 Marrakesh Vegetable Curry View Recipe christina Pop a comment and a star rating below! 30 ounces cans chickpeas, rinsed and drained 1 cup coconut milk 2 cups fresh spinach Rice and/or naan bread, for serving Instructions In a large skillet, heat the olive oil or coconut oil over medium high heat. Bring to a simmer, then tip in the chickpeas and cook for a further 20 mins until thickened. Poke holes all over the sweet potatoes with a fork, then put them on a baking sheet and roast them in the oven for 45 minutes, or until a knife can easily go through them. Get 6 issues for 9.99 + a copy of Good Food's Vegetarian Summer! This curry recipe looks and sounds so tasty! Cook onion, garlic, and ginger in hot oil until softened, about 5 minutes. Absolutely fall and winter are the perfect seasons for this recipe! This looks so good and perfect meal for the Colorado cold nights. Sweet Potato and Chickpea Curry (https://youtu.be/7twIFyx-MCY), Sweet Potato Tacos with a Spicy Yogurt Sauce. Ingredients 1 tablespoon olive oil 1 red onion, diced 1 teaspoon cumin 1 teaspoon turmeric Serve with yogurt and naan bread, Serve this mildly spiced curry with rice noodles, basmati rice or chappati breads and introduce your kids to curry, Serve your vegetable curry Caribbean style, flavoured with thyme, jerk seasoning and red peppers great with rice and peas. You first 5 issues for only 5 and never miss our best recipes. It looks so yummy! Magazine subscription your first 5 issues for only 5. It definitely makes it a bit more hearty . STEP 5. Cook this tasty, budget-friendly vegan curry for an easy family dinner. I love cooking with chickpeas and my kids always like them too. I always worry about that! For the basmati rice, place the rice into a pan with a lid. Stir in the coconut milk, chicken stock and tomatoes. Serve with a scoop of rice or naan for sopping up the extra sauce. Thank you , Awesome! I bet gives a nice texture like a dhal. I really need to open my mind and give curry a try. I never thought of sweet potato. Fill with the bean mixture, drizzle over the tahini yogurt and top with the pine nuts and pomegranate seeds. Add a drained 400g can chickpeas, then heat through. I can't wait for it to cool down so I can try them! Season, then scatter with coriander before serving. You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, Im here to help! I love that its easy to make and done in one pot! Drain and tip in the chickpeas, then cook for 5 minutes. I love curry so this will be a perfect meal for me. Looks delicious! Warming chilli and creamy coconut smothered veggies make for a satisfying supper, This simple vegetable curry, full of fresh Indian flavours, is quick to make and cooks in a single pot, it's even vegan-friendly. With spinach and sweet potato, it boasts two of your five-a-day and it's under 400 calories Lentil & sweet potato curry 316 ratings A storecupboard spice pot with red and green lentils, chickpeas and coriander. Awesome! I love the blend of flavors in this recipe. Learn more about me here and stay for a while! We are suppose to be getting some snow this week and now I have a great recipe to try out thank you. As well as being quick and easy, it's healthy too, A superhealthy vegetable-packed curry with chickpeas, spinach and tomatoes. Hope this helps . Method Heat the oil in a large frying pan, cook the lamb until browned all over for about 10 mins, then remove from the pan. I have never had anything like that before. Add 200ml of water and bring to the boil. Next, add the tomatoes and sugar. Tomatoes: Canned tomatoes are perfect in this recipe. Add the sweet potato, chickpeas, tinned tomatoes, tomato puree and coconut milk. oh man this looks awesome, I really like the chickpea and lentils mixed together. Heat a large pot over medium heat. I'm going to have to give this recipe a try . Method Heat the oil in a frying pan over a medium heat. I could definitely see our family loving this! Simple and easy. Insert a skewer into each one to check that theyre cooked. Love chickpeas! Follow with sweet potato, bell pepper, tomatoes, coconut milk, water, garlic, chili pepper (if using), and salt. Im a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA! So healthy and full of yummy ingredients! I'm sure it'll be one of your weeknight wonders. Leave the lid on until the curry has cooked. Add the onion and a pinch of salt and cook for 5-6 minutes, or until the. Rinse the rice in a sieve under cold water until it runs clear then place into a large, lidded saucepan. Read about our approach to external linking. If you are using a different brand of curry powder than the one I mentioned, make sure to taste your curry powder and the sweet potato curry itself while youre cooking to make sure it doesnt get too spicy and the flavors remain balanced. I will admit I've never tried curry or lentils before. Serve this delicious Indian dish with filling brown basmati rice. Season with garam masala, cumin, turmeric, salt, and chile flakes. I bet this is just loaded with protien and fiber goodness, too! Learn to cook fast, easy meals that don't sacrifice taste. No curry or lentils! I'm Cassie. This curry looks so good. Would it ruin the recipe if we added chicken or beef or pork in it? Chicken thighs are good value and tasty, just right for this healthy, versatile curry. Add the coconut milk, 200ml water and the sweet potatoes. Yes, you can use frozen spinach to make this dish. Meatless Monday dinner is sorted with this delicious, healthy and hearty Sweet Potato and Chickpea Curry. Yum! Packed with sweet potato, cabbage, tomatoes and red peppers, it contains all five of your five-a-day, This rich and comforting spicy lentil dish, topped with lightly curried vegetables, is delicious served with creamy yogurt and zesty lime, An easy to prepare vegetarian curry with a sweet twist, This light vegetarian version of your favourite Thai green curry is an unbelievable 5 of your 5-a-day! Serve with the rice. A low-fat curry that's packed with full, fragrant flavour - you can make it in one pot, too. Add the cumin seeds and fry for 1 min until fragrant, then add the onion and fry for 7-10 mins until softened. Coconut Milk: I used light coconut milk to get the creamy consistency of curry without all of the fat and calories! It's easier than you would think! Don't be tempted to look! A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish. Yes!! This wholesome, comforting sweet potato and chickpea curry is crave-worthy and delicious. Cook It Real Good focuses on making the most of simple ingredients. Simmer over a medium-low heat for 10 mins before adding the courgettes back to the pan and cooking for a further 8-10 mins. This sweet potato chickpea curry is already vegan and gluten free, but here are some of our favorite variations for this dish: LOVE THIS RECIPE? If youve tried this Sweet Potato & Chickpea Curry Id love to hear how you enjoyed it! My question is what do you consider a serving size ? Add in the onions and tomatoes. Season the curry with salt and pepper. All of these healthy Indian recipes are plant based, and lightened up from the traditional versions, but still totally authentic and absolutely delicious! I like to serve with boiled rice, topped with fresh coriander and sliced red onion. Wrap each potato in foil and put directly on the hot coals of a barbecue for 35-45 mins, depending on the size of the potatoes. Add the potatoes and stir to coat in the Spices. I love chickpeas! And the left overs will taste great the next day. . Bring to a boil, reduce to simmer. Each serving provides 551kcal, 15.5g protein, 97g carbohydrate (of which 14.5g sugars), 8g fat (of which 1g saturates), 13g fibre and 0.2g salt. and fall in love with these rich flavors! Ready in just 25 minutes, serve with rice Aubergine & chickpea curry 71 ratings Hope you like it Ramona! Serving it with coconut rice sounds delicious! Hi Kathy! To cook the. love this recipe. Add the garlic, chilli flakes and ginger and fry for a further 3 minutes. My husband does too and he loves curry so this I'm sure he would enjoy eating! I just know your family will love this as much as ours. Add the chickpeas and bring back to the boil. Add chickpeas, tomatoes, coconut milk, and sweet potato. Saut for 8 minutes, stirring often until the onions are translucent. I would love to give it a try! What! Store in the fridge for up to 4-5 days, or in the freezer for up to 3-4 months. These recipes look to die for! Copyright 2022 Brunch Pro on the Brunch Pro Theme, Air Fryer Karaage Chicken (Japanese Fried Chicken), Zucchini and Halloumi Fritters with Sweet Corn, Healthy Chicken Tacos (Soft Chicken Tacos), https://www.cookitrealgood.com/sweet-potato-chickpea-and-spinach-curry/. I have never tried anything like this, but it definitely looks tasty and I have to give it a try. Im Anjali. Add a drained 400g can chickpeas, then heat through. Season to taste and stir into the chickpea mixture. You first 5 issues for only 5 and never miss our best recipes. I have wanted my husband to try curry because I think he would like it but he has always been reluctant. We love curry so I'm going to try making it. Meanwhile, cook the rice according to the packet instructions. Amazing! Add the garlic and fresh ginger and cook for one minute. Enjoy! I think Meatless Mondays is a great idea! Thanks for the healthy recipe! Increase the heat slightly, add the chicken pieces and brown. This looks delicous and fairly simple. Stir through the ginger, garlic, cumin and coriander, then cook for 2 mins more until you smell the spices. We are trying to eat more meatfree meals and this is such a comforting and tasty dinner option for those evenings! Get 6 issues for 9.99 + a copy of Good Food's Vegetarian Summer! 1 lime, juice and zest 2 large sweet potatoes, chopped into large cubes 400g tin chickpeas, drained 250g/9oz frozen peas Method Rinse the rice in a sieve under cold water until it runs clear. Bring to a boil, reduce heat to low, and simmer until tender, about 15 minutes. Oh yes! Garnish with the chopped coriander. Id recommend thawing it and laying it on a paper towel to get any extra water out of the spinach. Recipe from Good Food magazine, April 2014. You'll have to let me know how you go Terri! Gently warm through for 1 min or so, then add the spinach and leave to wilt. Method Heat the oil in a large pan and add the onions. Looks delicious!!! Bring to simmering point, taste and season - the sauce will need. Oh and the less washing up, the better! 2 15 oz cans chickpeas 1 red onion diced 2 yellow bell peppers diced 2 sweet potatoes diced into inch cubes cup frozen corn 1 large carrot peeled and diced 5 celery sticks diced 7 cloves minced garlic 1 tbsp minced ginger 2 tbsp Curry Powder 1 tsp salt more to taste 1 30 oz can crushed tomatoes 1 15 oz can light coconut milk Instructions I have a lentil allergy. Whisk together the lemon juice, zest and remaining olive oil in a small bowl. Absolutely love this recipe. Pick the coriander leave and put aside, the finely slice the stalks. whhaaattt? Enjoy. That way the water in the frozen spinach wont water down the flavors of this dish! Magazine subscription your first 5 issues for only 5. Thanks a lot. Absolutely delicious! Veggie chilli It doesn't get much easier than this veggie chilli. Get 6 issues for 9.99 + a copy of Good Food's Vegetarian Summer! Get some protein into a vegan diet with this tasty chickpea curry jacket. Once hot, add the cumin seeds and fry for a minute, or until aromatic. Unsurprisingly, it's been enjoyed by all, and it's even made its way into quite a few family and friends personal recipe collections. Bring to the boil, then turn the heat down to medium and cook for 10 mins until the sweet potatoes are almost cooked through. Saut the onion, garlic and ginger in a large pot. Thanks so much Jacqueline!! I really appreciate you sharing this with us. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed. Add the onion and cook for 10 minutes, or until the onion has softened and has taken on some colour. I hope the ginger wasn't too strong! So happy to hear that Kay! Leave the lid on until the curry has cooked. Add everything else to the pot - lentils, chickpeas, stock and diced tomatoes. In the meantime, melt the coconut oil in a large saucepan over medium heat. Chickpeas can go in just about anything haha! Want to use up the cans cluttering up your cupboards? Yay Im so glad you like this recipe! I'm totally making this! Add the spices and tikka masala paste and cook for a further 2 mins until fragrant, then tip in the tomatoes. You could even serve it with cauliflower rice for a lower carb option. I love chickpeas and lentils so I can't wait to try this out. I will definitely look back to this when I don't have a clue of what to eat. Warm up your winter nights with adelicious, healthy and hearty bowl of sweet potato and chickpea curry. haha. Definitely give it a go! I will be able to us these recipe while camping. (Alternatively, heat oven to 200C/180C fan/gas 6 and put the foil-wrapped potatoes on a large baking sheet. Bookmark it. It's an easy midweek meal, or filling lunch that packs a lot of flavour. We've also included chicken, pork and fish with plenty of healthy and easy options. I am totally going to make it. Ready in just 25 minutes, serve with rice, With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner, Give this vegan curry a lift with some tamarind, chickpeas and chard it packs in real depth of flavour. Bake in the oven for 45 mins-1 hr or until the centre is soft. It looks yummy and tasty!!! Spoon over the chickpea curry and squeeze over the lemon wedges. Add cumin, turmeric and curry powder and stir for 30 seconds. Would love to make it for my Little girl and myself. You can barely taste the ginger And could always leave it out! If you havent used can coconut milk often, keep in mind that sometimes that separates into layers while its in the can. I added this to my BigOven meal plan for next week. All of these healthy Indian recipes are plant based, and lightened up from the traditional versions, but still totally authentic and absolutely delicious! It's warming me up this winter here in Australia for sure! It works well as a main course or a simple side dish, Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry, Combine chickpeas and spinach with almond butter and spices to make this veg-packed family supper. Method Preheat the oven to gas 4,180C, fan 160C. Due to the natural sweetness of the corn, carrots, and sweet potatoes, children normally are drawn to this meal. Sweet Potato and Chickpea Masala View Recipe Suzanne L Each bite of this vegetarian curry is packed with a range of flavors and textures with ingredients like sweet potatoes, chickpeas, tomatoes, and fresh ginger. Cover and leave in the fridge to marinate for at least one hour. This Sweet Potato and Chickpea Curry is one of my weeknight wonders. Chop the sweet potatoes into 2cm chunks. Add the chickpeas and bring back to the boil. 2 tablespoons curry powder 1 tablespoon cumin 1 teaspoon cinnamon 10 ounces fresh spinach, washed, stemmed and coarsely chopped 2 large sweet potatoes, peeled and diced (about 2 lbs) 1 (14 1/2 ounce) can chickpeas, rinsed and drained 12 cup water 1 (14 1/2 ounce) can diced tomatoes, can substitute fresh if available Cook for 15 minutes or until the potato is soft. Awesome!! Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes. Once cooked, put under a hot grill for 3 mins until the skin is blackened and crispy.). Recipe from Good Food magazine, April 2014 Goes well with 922 ratings This sounds fantastic! Split the potatoes open lengthways. Choose the type of message you'd like to post, Crispy sweet potatoes with chickpeas & tahini yogurt. Peel and quarter the onions, then break into petals. Naturally gluten-free and vegan too! I think my Husband would love this dish. Hope that helps!! Aw yay! This one looks fantastic! It also makes for tasty leftovers! Heat oven to 200C/180C fan/gas 6. Add the garlic and spices, and stir to combine. Read about our approach to external linking. I've been enjoying it for lunch all week! This easy sweet potato and chickpea curry uses only a few storecupboard staples and is perfect for a laid-back supper. I love sharing recipes from my kitchen to yours. Brown rice works well too, although it's longer cooking time generally deters me when I'm after a quick meal. Recipe from Good Food magazine, July 2016. Its one of my favorites Regarding a serving size, Id say about 1.5 cups but what I usually do is just divide the whole curry into 8 equal parts and use 1 part as 1 serving. Putting this curry together couldn't be easier, which is why it makes a great weeknight dinner. Add the chickpeas and frozen peas until warmed through. Stir well, bring to the boil, then turn down the heat, put the lid on the pan and simmer for 20-25 minutes until the sweet potato is tender. This is such a great meal option that is full of energy and great nutrition. Heat oil in a skillet over medium heat. Rinse the rice in a sieve under cold water until it runs clear then place into a large, lidded saucepan. Scatter in the chickpeas and pour in the tomatoes, coconut milk and reserved courgette seeds. Add the chickpeas, tomatoes and vegetable or chicken broth. STEP 1 Heat the oil in a pan, add the onion and cook over a low heat for about 5 mins until softened. It looks easier than I thought it would be and oh my does it ever look delish! Magazine subscription your first 5 issues for only 5. Add the onion and cook until translucent, about 5 minutes. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Copyright 2023 The Picky Eater, LLC. This Keralan-inspired mackerel dish provides a hearty, deeply spiced supper with brain-boosting properties, Tamarind and fennel seeds complement each other in this vegetarian dish from Uttar Pradesh, Try this flavourful lamb curry with creamy mash, An easy vegetarian curry that can be cooked in one pan with a rich and creamy sauce - serve with simple, homemade flatbreads, Youll love the tarka, which is the spiced butter thats poured over this subtly flavoured Indian chickpea and coconut dhal. I love anything that has sweet potatoes in it and this curry is getting pinned for later. I'm thinking your Meatless Mondays are going to be quite helpful in transition. It's perfect for my diet! I call them my weeknight wonders - meals that I can make in 30 minutes or less with ingredients I always have on hand. I have a can of chickpeas and some lentils in my pantry, so I'm going to try this next week. This satisfying veggie chickpea curry is made in four easy steps and counts as three of your five-a-day, A low-fat, low-calorie Indian vegan one-pot that's full of delicious sunshine flavours and hot spice, Parsnips work so well in this wintry vegan curry, adding flavour and texture. There's no need to pre-soak the red lentils for this recipe. Cover and cook for about 30 minutes until the sweet potatoes are tender. Ginger gives everything such a special taste! You first 5 issues for only 5 and never miss our best recipes. Serve with brown rice, Try our chicken and chickpea curry for a dish that packs in punchy flavour but doesn't require a lot of effort to make. Top up with a little more water during cooking if needed. Sweet Potato and Chickpea Curry is warm, spicy, and packed with detoxifying nutrients. Thanks for sharing. Please leave a5-star ratingin the recipe card below and/or a review in the comments section further down the page! Curries have reputation for being quite difficult to make, especially if you aren't using a jar of curry paste. Your sweet potato, lentil and chickpea curry sounds like a perfect meal once cooler fall weather arrives. Bring to the boil and add the potatoes. All rights reserved. Just add them directly to the curry! My grandmother used to make a lot of recipes with lentils when I was growing up. This looks great for those cold nights or days when you need something to warm you up from the inside. It's also packed with veggies such as spinach, sweet potato and tomatoes. Curry is my guilty pleasure I prepare it very often and in different ways but have not added lentils. Most of the recipes youll find here have a vegan and/or gluten free option as well. This curry powder has the perfect balance of warm spices, sweet spices and a little bit of heat I love it! And it keeps well so you can enjoy it for lunch for several days after (or freeze it for dinner in a pinch). Oh this sounds like a really delicious mix for a curry, I do love a bit of sweet potato, but I've never thought of using it in curry before. Simmer for two minutes. It's been presented to unexpected guests for dinner, brought along to potlucks to share and gifted to sick relatives who need a comforting meal. Im sure you will love this recipe! I always make the exact same kind of veggie curry. Cover with enough boiling water so that it rises about 1 inch above the top of the rice. This looks SUPER yummy! I will definitely have to try it out! Sounds like an interesting recipe! For the chicken, combine the chicken, ginger, garlic and vegetable oil in a shallow non-reactive dish. Such a delicious and healthy curry recipe, the sweet potatoes soaked up the curry flavouring so well. As someone who hates using recipes, I love that you let your tastebuds guide you. 10. Search, save and sort your favourite recipes and view them offline. Perfect for fall New England nights! It sounds like a really tasty meal option that my kids will love. We do meatless Wednesdays and this will have to make it into the rotation! The curry idea sounds delicious. Its also super customizable with any veggies you have on hand. Delicious. With spinach and sweet potato, it boasts two of your five-a-day and its under 400 calories, A storecupboard spice pot with red and green lentils, chickpeas and coriander. Super cheap and zesty. From traditional samosas to a variety of dahls and curry reicpes, I have easy recipes for everyones Indian favorites! I am always looking for more meatless recipes to add to my collection. I want to go vegetarian even for a day in every week. This recipe looks yummy. Gently mash with a potato masher until the chickpeas are slightly crushed. , I have easy recipes for everyones Indian favorites! This would be perfect for meatless Monday! Oh what a nice recipe! I've got to try this recipe, it sounds so delicious! Red lentils cook quite quickly and will cook while simmering in the curry. Just recently I told myself I wanted to try being vegan. I turned my love for cooking at home into this blog you see right here. You can alsoFOLLOW MEonFACEBOOK,INSTAGRAMandPINTERESTto keep up to date with more delicious recipes. Your email address will not be published. I know that will help a lot for my health and the environment. Can I substitute anything, Hey Dot, I have a similar curry to this that uses spinach (https://www.cookitrealgood.com/sweet-potato-chickpea-and-spinach-curry/). I will have to try this out! It doesnt even require a ton of spices to build flavor. Mark of a true chef . It's great if you're in a bit of a rush but still want a hot and filling lunch. This looks amazing! Sweet potato and chickpea curry This easy sweet potato and chickpea curry uses only a few storecupboard staples and is perfect for a laid-back supper. 1 cup cooked chickpeas 1 lb 450g sweet potatoes or 3 cups, peeled and cubed into 1 inch pieces 13.5 ounces/383g can coconut milk* juice of 1 small lime 3 cups spinach Instructions In a deep pot over medium-high heat, add the coconut oil. Choose the type of message you'd like to post. Cover with enough boiling water so that it rises about 1 inch above the top of the rice. Add the dill. ); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! One of the easiest curries you will ever make. Thanks so much. 1 pound (450 grams) potatoes peeled and cubed 1 cup chickpeas cooked 1 cup water or vegetable stock 1 x 14 ounce (400g) can diced tomatoes (crushed tomatoes in the UK) teaspoon salt 2 cups baby spinach leaves packed 2 tablespoons chopped fresh parsley or cilantro/coriander Instructions Add the chickpeas and ground almonds, then season. Everyone in my family loves it, and were more than happy to eat it several times a month.

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