The easiest most delicious vegan curry that everyone will love

  • Easy Vegan Sweet Potato and Coconut Curry with Chickpeas - absolutely divine by Anastasia, Kind Earth

I am sharing this recipe by popular request. It works wonders and I am always asked for the recipe. So here we go – delighted to share this Sweet Potato & Chickpea Curry here.

* Tastes amazing, oh yes!
* Super healthy, oh yes!
* Easy to make, oh yes!
* Simple ingredients, oh yes!
* Hits the spot, OMG yes!

So this is a simple variation of one of my earliest ever recipes. It just works and everyone loves it. I’ve stripped it right down to essentials, which is how I often serve it (and is divinely delicious). If you have other vegetables and foods like broccoli, cauliflower or mushrooms to use up, then pop them in too.

Easy Vegan Sweet Potato and Coconut Curry with Chickpeas - absolutely divine by Anastasia, Kind Earth

About that yellow rice?

Before we start… yes, I have a recipe all about making that yellow rice too.
You can check it out here: How to make perfect yellow rice with turmeric & brown rice

If you go to that page, I go into detail about how to get delightful, perfectly cooked individual grains of rice that don’t clump together. A wonderful accompaniment to this Sweet Potato Curry recipe.

What makes this curry so delicious?

I am using simple ingredients that really want to be in the pot together. Sometimes it doesn’t take a whole lot to make something delicious. For this recipe, I am also using pre-blended curry powder (rather than suggesting individual spices).

Sweet potato, tomato, and coconut. Right there! Marriage made in heaven.

I am using a quick one-pot method. No faffing about required what-so-ever. Everything just goes in the pot – it cooks – it dances – divine alchemy happens – and then you get to enjoy it. Yum!

Easy Vegan Sweet Potato and Coconut Curry with Chickpeas - absolutely divine by Anastasia, Kind Earth

If you are using organic sweet potatoes then just leave the skins on. Give them a quick wash, chop ’em into small cubes and it won’t take long at all.

Sweet potatoes work particularly week in curry to balance out the curry spices. They also cook quickly and after falling apart ever so slightly, add to the thickening, creamy effect of the sauce.

Did you know…  sweet potatoes are especially high in vitamin A (in the form of beta-carotene)… in fact, one sweet potato is said to carry at least 400% of your RDA!

Easy Sweet Potato & Chickpea Vegan Curry decadently delicious and super healthy by Trinity

A tip for cooking chickpeas… Cook a whole pan full in advance and then freeze them in batches. In that way, they are easy to take out and use in recipes in the amounts that you require.

Alternatively, if you are just using them every once in a while you could buy a carton or can of chickpeas. In England, organic chickpeas (pre-cooked) are usually just chickpeas and water (no other ingredients) – in other countries, they may have the odd extra thing added.

My CookBook “The Kind Earth Cookbook”

This recipe features in my book (recipe also below). I have in on special offer on my website and send out signed copies with international shipping myself. Please consider purchasing a copy to support my site here…

Easy Vegan Sweet Potato and Coconut Curry with Chickpeas - absolutely divine by Anastasia, Kind Earth

The easiest most delicious vegan curry that everyone will love

The easiest most delicious vegan curry that everyone will love

Yield: 6 portions
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Easy vegan sweet potato curry with coconut, chickpeas, tomato, fresh ginger, and curry powder. Everybody adores this.

Ingredients

  • 1 kg sweet potatoes (about 3 large sweet potatoes)
  • 1 heaped teaspoon ginger (finely grated)
  • 300ml (1 1/4 cups) passata (or tinned/crushed tomatoes)
  • 300ml (1 1/4 cups) water
  • 1 tablespoon curry powder
  • 1 teaspoon sea salt
  • 200g chickpeas (pre-cooked)
  • 100g creamed coconut
  • A handful of fresh basil or parsley.

Instructions

  1. If your sweet potatoes are not organic, then peel them. If they are organic then feel free to leave the skins on, (but cut off any bits that aren't too nice).
  2. Dice your sweet potatoes into small cubes (about half an inch cubed).
  3. Finely grate about one heaped teaspoon of fresh ginger.
  4. Put all the ingredients in a pan together (except for the creamed coconut and fresh herbs) and turn on the heat. Bring the pot to boiling point and then reduce to a simmer. Cook for about 20 minutes, stirring regularly. The curry is cooked when you can easily pierce the sweet potato with a fork.
  5. Chop and add the creamed coconut and mix in until all is melted and stirred in evenly.
  6. Chop and toss in the fresh herbs right before serving.

Pin for later…

Easy Sweet Potato & Chickpea Vegan Curry decadently delicious and super healthy by Trinity

 

8 Comments

  1. hans van santen September 26, 2018 at 5:57 am - Reply

    so delicious, so easy just perfect Trinity, thank you this will be a favorite for this family. 5 stars, good to share with people just starting out on their vegan journey. regards Janet. ps I used fresh coriander because I have plenty, as I said, perfect.

  2. Lainey Ross September 26, 2018 at 9:16 pm - Reply

    Good evening Trinity…. What a wonderful meal to make and take to those less fortunate! Had so many requests for more that in two days, I easily made up four batches of both the Sweet Potato Curry as well as the Yellow Rice.I love reading all the material you include with each recipe. SO helpful and such happy reminders of my life in Dorset. Seems I left just a wee bit too soon! THanks again for your willingness to share and to hold the light!

    • Trinity @ Trinity's Conscious Kitchen September 27, 2018 at 9:38 am - Reply

      Hi Lainey,
      It warms my heart so incredibly much to hear this.
      I am so glad that you are sharing the love in this way.
      Ahhhw if you still lived in Dorset, we could meet up 🙂 I am on the move very soon, but currently not to far away.
      Beautiful to know that you are tuning in here.
      with love x

  3. Dawn Heald October 17, 2018 at 2:01 pm - Reply

    I’m embarking on this tea tonight. Something different for the kids now they’re opening to new flavours and vegan meals. I’m using garam masala instead hope that works. X

  4. Dave Clarke April 10, 2020 at 7:47 pm - Reply

    Hi there and thank you so much for sharing your lovely recipes. I made a variation on your vegan curry tonight and I roasted a sweet potato and a couple of carrots, steamed some cauli and then as an afterthought I quickly pan fried some red cabbage and celery. I was also trying the Turmeric rice for the first time and really enjoyed (my guests also loved it).
    Thank you once again and I’ll be trying your Turmeric potatos tommorow x

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