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Sweet Potato and Chickpea Coconut Curry [Vegan, Gluten-Free]
This sweet potato and chickpea coconut curry is crunchy, creamy, and delicious. The dish combines an excellent blend of spices and fresh ingredients to bring together a savory and well-balanced curry. The cashews are a perfect crunchy counterpart to the tender sweet potatoes.
Ingredients You Need for Sweet Potato and Chickpea Coconut Curry [Vegan, Gluten-Free]
How to Prepare Sweet Potato and Chickpea Coconut Curry [Vegan, Gluten-Free]
- In a large cooking pot, heat the coconut oil over moderate heat.
- Add the sweet potatoes and onions, and cook them, stirring every so often until they soften.
- Add the curry paste and turmeric. Stir to coat the vegetables and cook for them another minute.
- Add the chickpeas, tomatoes (with the liquid), and coconut milk. Bring the mixture to a boil.
- Reduce the heat and allow the mixture to simmer for approximately 10 minutes or until the sauce has thickened slightly.
- At this point, if you'd like a thicker curry, do the following: mix 1/4 cup of cold milk and 2 tablespoons of corn starch and gradually stir the mixture into the curry.
- Cover the curry and simmer it for another 10 minutes, or until the potatoes are tender.
- Add half of the cashews and mix them in.
- Upon serving, garnish with parsley or cilantro and the remaining cashews.
- Serve with warm naan bread, pitas, or rice.
Nutritional Information
Per Serving: Calories: 436 | Carbs: 52g | Fat: 14g | Protein: 21g | Sodium: 337mg | Sugar: 5g
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