11 November 2024

Chickpea & Sweet Potato Curry

This creamy Chickpea & Sweet Potato Curry is about to become your next favorite comforting meal. This vegan dish is packed with vegetables and enriched with delicious spices that will transport you to India. Slow and gentle cooking is the key to achieving a delicious and smooth consistency, but the velvety result is worth it.

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This is the classic recipe I make on the weekend when I crave something cozy. Additionally, this Chickpea & Sweet Potato Curry is the ultimate choice for meal prepping, as I usually prepare a big batch and enjoy it in the following days. I like to eat it with rice or another type of grain, making this vegan recipe even more complete. Personally, when reheated the next day, this curry tastes better as all the spices release their full aromas.

The origins of vegetable curry are rooted in India’s culinary culture, a country where plant-based diet is promoted. There there are many versions of curry, such as the lentil and cauliflower one. However, the term “curry” is believed to have been established by the British colonialists, who used this generic word for many different types of spiced dishes.

For this Chickpea & Sweet Potato Curry, I used zucchini and carrots, but any type of vegetable pairs well, depending on the season. The same goes for legumes: my recipe uses chickpeas, but I’m sure that lentils or peas would work just as well. Before storing the curry, it’s important to let it cool to room temperature to prevent it from becoming too soggy. Then, you can store it in a airtight container for the next 3-4 days, or freeze it for a longer period.

Ingredients for a nutritious sweet potato curry

Sweet potatoes: this type of potato has a natural sweetness that balances the richness of coconut milk and spices. When cooked, sweet potatoes add thickness to the vegan curry and are packed with vitamins A and C, antioxidants, and fiber. Finally, their vibrant orange color enhances the dish visually, and they make it more filling.

Chickpeas: I use canned chickpeas because they save time, but if you prefer, you can use dried legumes and follow the directions to cook them. Chickpeas are an excellent source of plant-based protein, and their nutty flavor complements the other ingredients without overpowering them. Additionally, their firm texture contrasts nicely with the softer vegetables and sweet potatoes. Finally, cooked chickpeas release some starch, which thickens the Chickpea & Sweet Potato Curry and gives it a satisfying consistency.

Peeled tomatoes: their natural acidity balances the richness of the coconut milk and the sweetness of the vegetables. When added to the curry, they release their juices, contributing to a velvety sauce. Moreover, the red color of the peeled tomatoes makes the dish visually appealing and adds nutritional value by providing vitamin C, potassium and antioxidants.

Coconut milk: this ingredient provides a rich and creamy sauce to the Chickpea & Sweet Potato Curry, making it smooth and balancing the other flavors. Coconut milk has a natural sweetness and a tropical flavor, giving the vegan dish a unique taste. Moreover, its fat content thickens the sauce and offers a dairy-free alternative for those following a plant-based diet, eliminating the need for butter or cream.

Carrots: they have an earthy sweetness that complements the spices and balances the richness of the coconut milk. Additionally, carrots provide a pleasant contrast to the softer potatoes and chickpeas, and their color brightens the dish. Finally, carrots are rich in beta-carotene, vitamin K and antioxidants, boosting the nutritional profile of the Chickpea & Sweet Potato Curry.

Zucchini: this vegetable has a delicate flavor able to absorb the spices, and a tender texture that adds variety to the dish’s mouthfeel. Zucchini has a high water content , which adds moisture to the curry and prevents the sauce from becoming too thick. Finally, this ingredient is rich in vitamins A, C, potassium and antioxidants.

Onion: sautéed onion provides a savory and aromatic base for the Chickpea & Sweet Potato Curry, releasing its natural sugars that balance the other rich ingredients. Cooked onions add a smooth texture to the dish, helping to bind the components together in the sauce.

Ginger: Include fresh grated ginger, but if you don’t have it, you can use ground ginger as a substitute. This ingredient adds a zesty note and subtle pungency, providing a vibrant kick to the vegan curry. The citrusy aroma adds freshness, making the dish more appetizing, and it also aids in digestion. Ginger has anti-inflammatory and antioxidant benefits, making the meal more wholesome.

Spices: cumin, paprika, curry powder, and turmeric bring complexity and different layers of flavor, creating a balanced profile. This mix of spices complements the sweetness of other ingredients like coconut milk, zucchini and carrots. Moreover, they add vibrant colors to the dish and provide health benefits, such as digestive and anti-inflammatory properties. Finally, spices are a direct link between the Chickpea & Sweet Potato Curry and the Indian culinary tradition.

Find the complete recipe with measurements below.

How to prepare the veggie bowl

Heat a pan with olive oil, then add finely chopped onion, along with the spices (curry, turmeric, paprika, cumin) and grated ginger.

Incorporate the chopped carrots, zucchini, sweet potatoes (cut into cubes) and chickpeas. Season with salt and pepper, and add the peeled tomatoes. Cover with water and let it cook until soft.

Pour in the coconut milk and stir. Let it cook for a few minutes to thicken.

My tips for a creamy meal

Adjust the water based on how much the veggies absorb to prevent the curry from thickening.

I suggest serving the Chickpea & Sweet Potato Curry with rice, quinoa or pita bread.

You can substitute chickpeas with any legumes you prefer such as lentils, peas or beans.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!