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Green Chickpea Sweet Potato Curry
[Vegan]

TC By: Tori Cooper

Author Bio

Tori Cooper is the writer and baker behind the food blog Sincerely Tori, where she shares... Read More

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A vibrant bowl of Green Chickpea Sweet Potato Curry, rich with creamy sauce, tender sweet potatoes, broccoli, and chickpeas, garnished with fresh basil and a dollop of coconut yogurt.

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Green Chickpea Sweet Potato Curry [Vegan]

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Ingredients You Need for Green Chickpea Sweet Potato Curry [Vegan]

2 large sweet potatoes, peeled and cubed
1 small head broccoli, florets slightly chopped
1 small onion, chopped
1 cup mushrooms, sliced
2 cups chickpeas, cooked
1/2 cup sweet peas, shelled
2/3 cup full-fat coconut milk
2 tablespoons Thai green curry paste
1 lime, juiced
1 green chili, chopped
1/4 cup fresh basil leaves, chopped
1 tablespoon coconut sugar (optional)
1/2 cup coconut yogurt (optional)

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How to Prepare Green Chickpea Sweet Potato Curry [Vegan]

Add sweet potatoes to a large skillet and fill with about 1 inch of water. Cover and place over medium heat for about 10 minutes. When water has evaporated add broccoli and onions and pour in oil. Sauté for 10-15 minutes, until sweet potatoes are soft.
Now add mushrooms, chickpeas, sweet peas, and green chili and stir over heat for 2-3 more minutes. Meanwhile, in a medium bowl, whisk coconut milk, curry paste, lime juice, and coconut sugar together. Pour into pan, reduce heat to medium-low, and cover for about 20 minutes. Stir occasionally until sauce has thickened and potatoes are fork tender.
Serve with coconut yogurt.