Coconut Chickpea and Sweet Potato Curry
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Coconut Chickpea and Sweet Potato Curry

45 min 4 servings Easy
Coconut Chickpea and Sweet Potato Curry is a delightful vegetarian dish that brings the comforting flavours of butter chicken into a plant-based meal. This curry combines hearty chickpeas and sweet potatoes with the rich creaminess of coconut milk, making it both satisfying and wholesome. This version works wonders for those who are seeking a vegetarian alternative to the classic butter chicken. With aromatic spices like garam masala and kasoori methi, it delivers a punch of flavour that is both authentic and comforting. It's perfect for anyone looking to enjoy a meatless meal without compromising on taste.

Instructions

1

Sauté the onions

Heat vegetable oil in a large pot over medium heat. Add chopped onions and sauté until caramelized, about 5-7 minutes.

Pro tip: Stir occasionally to prevent burning.

2

Add garlic and spices

Add minced garlic, garam masala, kasoori methi, and salt. Cook for 1 minute until fragrant.

Pro tip: Reduce heat if spices begin to burn.

3

Incorporate liquids

Pour in the coconut milk and canned tomatoes. Stir to combine and bring to a simmer.

Pro tip: Use full-fat coconut milk for a richer texture.

4

Add chickpeas and sweet potatoes

Add chickpeas, sweet potatoes, and water. Stir well and bring to a boil.

Pro tip: Ensure sweet potatoes are evenly cubed for uniform cooking.

5

Simmer the curry

Reduce heat to low, cover, and simmer for 20-25 minutes or until sweet potatoes are tender.

Pro tip: Stir occasionally to prevent sticking.

6

Garnish and serve

Garnish with fresh cilantro and serve hot with basmati rice.

Pro tip: Add a dollop of yogurt for extra creaminess.

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Tips & Tricks

  • Use full-fat coconut milk for a richer texture.
  • Adjust the spice level by varying the amount of garam masala.
  • Kasoori methi adds a unique flavour, but can be omitted if unavailable.
  • Serve with fresh cilantro for added freshness.

Frequently Asked Questions

What makes this curry a vegetarian take on butter chicken?

This curry uses chickpeas and sweet potatoes in place of chicken, with similar spices and a creamy coconut sauce.

Can I freeze Coconut Chickpea and Sweet Potato Curry?

Yes, it can be frozen for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

How many calories are in a serving of this curry?

There are approximately 350 calories per serving.

What is kasoori methi?

Kasoori methi is dried fenugreek leaves, commonly used in Indian cuisine for its aromatic flavour.

Is this curry gluten-free?

Yes, this curry is naturally gluten-free.

Serving Suggestions

Serve this Coconut Chickpea and Sweet Potato Curry over a bed of fluffy basmati rice to soak up all the delicious sauce. A side of warm naan bread complements the meal perfectly, allowing you to scoop up every last bit of curry. This curry can be made ahead of time and stored in the refrigerator for up to 3 days, making it a convenient option for meal prep. Simply reheat on the stove over low heat, adding a splash of water if needed to loosen the sauce.

Nutrition per serving

350

Calories

9g

Protein

14g

Fat

50g

Carbs