Recipe: Sweet Potato, Chickpea & Coconut Curry

Vegan sweet potato, chickpea and coconut curry

I mentioned last week my energy levels had slumped, so I googled to see which foods were good for energy. Among those mentioned were:

Sweet potatoes

Sweet potatoes contain Vitamin D and, as we all know, at this time of year when summer’s coming to an end and there’s a lack of sunlight, our energy levels can crash, along with our mood. The Vitamin D in sweet potatoes will boost your energy, along with the natural sugars it contains which are released slowly into the bloodstream to keep your energy levels balanced.

Chickpeas

Chickpeas are a source of manganese which is important in energy production. So if you ever needed an excuse to eat more hummus, here it is. You’re welcome.

Coconut milk 

Although coconut milk has a high level of saturated fats, those saturated fats are mainly short and medium chain fatty acids which are not stored by the body as fats but provide instant energy to the body.

Tomatoes

Tomatoes have a high content of biotin which is also known as Vitamin H which is, confusingly, part of the B complex group of vitamins. But, you don’t need to worry about that (unless you’re doing some kind of medical degree which requires you to know about these things) – all you need to know is that B vitamins help the body produce energy.

So, I had a list of healthy ingredients and, faced with these ingredients, there was only one thing to make – a curry. And not just any old curry but a creamy vegan curry that raised my energy levels and gave me a natural boost.

Maybe I should have called it Sunshine Curry.

Sweet Potato, Chickpea & Coconut Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Curry
Cuisine: Vegan
Serves: 4
Ingredients
  • 1 onion
  • 1 tbsp vegetable oil
  • 3 cloves garlic, crushed
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp fresh ginger, grated
  • 1 red chili, deseeded and chopped
  • 400g can chopped tomatoes
  • 400g can chickpeas, drained
  • 1 large sweet potato, peeled and chopped into 1" chunks
  • 400ml can coconut milk
  • Salt to season
Instructions
  1. In a large saucepan (or Tefal wok, like I use), heat the vegetable oil and fry the onion for a few minutes, until softened
  2. Add the garlic, chili, and ginger to the onions, along with the dried spices and fry for another couple of minutes
  3. Add the chickpeas, tomatoes, coconut milk and the sweet potato and bring to the boil
  4. Turn the heat down, season with salt, cover and simmer for 30 minutes
  5. Remove the cover and let simmer for another 20 minutes
  6. Serve with Basmati rice

 

 

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