Sweet Potato-Chickpea Coconut Curry

I know it’s been a while since I’ve posted a new recipe, but fear not, I haven’t disappeared from the interweb just yet. My absence can be explained by equal parts negligence and a busy work/school schedule. Both of my photographer roommates have been super busy lately, with one of them actually being out of the country, so unfortunately, the photo accompanying this recipe isn’t nearly as beautiful as some of my more recent past entries.

Admittedly, this Thai-inspired coconut curry is not very authentic. I would have liked to have busted out the lemongrass, galangal, kaffir lime leaves, and red chillis for this recipe, but I’m supremely broke right now and watching nearly every penny, so I tried to stick to things I already had in my pantry. Which really wasn’t such a bad idea, because it still turned out pretty delicious, using everyday ingredients that you don’t have to search very hard for.

Ingredients:
3 tablespoons canola oil
1 cup onion, diced
2 cloves garlic, minced
2 tablespoons ginger, finely grated or minced
2 carrots, peeled and sliced diagonally into coins
½ teaspoon mustard seeds (optional)
1 medium or large sweet potato, peeled and cut into bite-sized chunks
2 medium-sized potatoes, peeled and cut into chunks
1 red bell pepper, chopped
2 tablespoons + 1 teaspoon tamari (or other good quality soy sauce)
1¼ teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon turmeric
Pinch cayenne (more if you want it spicy)
Sea salt, to taste
2½ cups water
2 cups cooked chickpeas (or 1 can, drained and rinsed)
1 cup coconut milk
1 tablespoon organic cane sugar
2 tablespoons freshly squeezed lime juice
Cilantro, for garnish (optional)

Instructions:
1. In a stockpot or large saucepan, heat the oil over medium heat. Add the onion, garlic, ginger, carrots, and mustard seeds. Sauté for 6 to 8 minutes, stirring frequently.
2. Stir in the sweet potatoes, potatoes, red pepper, tamari, curry powder, cumin, coriander, turmeric, cayenne, and a good pinch of salt. Sauté together for about 2 minutes, stirring often.
3. Add the water and bring to a boil. Once boiling, turn heat down to medium-low and cover. Simmer until the root vegetables are tender, about 35 to 45 minutes.
4. Uncover and stir in the chickpeas, coconut milk, and sugar. Heat through while stirring for about 1 minute so that the sugar dissolves.
5. Turn heat off and stir in the lime juice. If needed, season to taste with a pinch more salt. Garnish with chopped cilantro and serve.
Makes: 5 servings

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1 Response to “Sweet Potato-Chickpea Coconut Curry”


  1. 1 Joline October 15, 2010 at 12:10 am

    Sounds delish! Love the spices. Definately trying this 🙂


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Welcome!

My name is Ross. I'm a food loving vegan and these are some of my recipes. I'm also the owner of Hot Beans vegan takeout in Kensington Market, Toronto. Check out my 'about' page for more info. Enjoy!

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