Lightning fast and ultra easy Sweet Potato and Chickpea Curry (VG, GF, Oil-Free)

What’s this? A post? How quaint!” I hear you cry!

Yes indeed it has been a couple of weeks since our last post. But you will find no apologies here. Much like Andreea mentioned in her post, Lockdown #3 has taken a toll and recently I haven’t felt much like blogging… getting out of bed… anything really.

However I managed to get my feet on the ground outside and have been running now for 2 weeks, trying to shed some weight and feel/look just that bit healthier and I am so glad I did. I come to you now, a little over halfway through January 2021 (yes let that sink in) with renewed vigor and vim (a word much beloved by someone I went to university with, and it always reminds me of him) – so lets get down to it and here’s to an exciting Snug Vegan 2021!

It’s #Veganuary and you know what that means – there are options aplenty everywhere you look, from chain restaurants and deliveries like Domino’s and Papa Johns, to supermarkets like Asda, Co-op and TESCO going out of their way to stock huge plant-based options.

You know who hasn’t heard? Smaller restaurants, pubs and basically anyone who isn’t a conglomerate.

Whenever we used to go out to eat (back in the day), if we went with friends or family to a restaurant they love, 1 of 3 things would happen:

  • They would have multiple vegan options (yay! but rare)
  • They would have 1 token vegan option on the menu, normally marked vegetarian anyway
  • They would have no options but would offer to “provide a suitable vegan alternative” on the day

The funny thing is. For #2 and #3 there, probably 7 or 8 times out of 10 it would be the same dish.

Sweet Potato (and/or Butternut Squash) and Chickpea Curry.

Its a staple, everyone knows how to make it, its quick and easy. Unfortunately a lot of restaurants have it as a standby and more times than not it’s… pretty disappointing.

Yay well done you boiled some rice and made a watery curry with undercooked hard-as-nails butternut squash or sweet potato.

Clap clap clap clap.

Well fortunately, you don’t have to go out to these restaurants to get your fill of in my opinion, as a result of the above, the most underrated curry. It’s extremely cheap to make (the whole thing can do 6 portions for only a couple of £), it’s super healthy, extremely flavorful and fast. Honestly this is a perfect curry to make on a school/work-night, serve with rice or vegan naan (if you can find it) and it actually gets tastier the longer you leave it before eating… up to a point of course!

This is my foolproof curry recipe, I really hope you like it!

Fast, cheap and tasty Sweet Potato and Chickpea curry

  • Servings: 6
  • Difficulty: Easy
  • Print

A guilt-free kaboom of spice to get you through the cold, dark days

Ingredients

Ingredients:

  • 1 large brown Onion, finely diced
  • 5 small or 4 large cloves Garlic
  • 1 tsp Chili Flakes (or 1 whole medium Chili, finely chopped)
  • 1 thumb-sized piece of Ginger, peeled and finely chopped
  • 1 tin Chickpeas, drained and rinsed
  • 2 large Sweet Potatoes, chopped into chunks just larger than the chickpeas
  • 1 can regular Coconut Milk
  • 2 tbsp Tomato Paste
  • 1 tin chopped Tomatoes
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Turmeric
  • 1.5 tsp Cumin
  • 1/2 tsp Coriander
  • 1/2 tsp Paprika
  • 1 tsp mild Curry Powder
  • juice of 1/2 Lime
  • Rice (to serve)

Directions

  1. Pre-heat a non stick pan on a medium heat, and when up to temperature, add the onion
  2. Cook for about 5 minutes until the onion softens and if you find it starting to brown or stick to the pan add 2 tbsp of water
  3. Once softened, add the garlic, ginger, chili (flakes), salt, pepper, and spices and stir through until the garlic, ginger and spices start to give off their aromas (another ~2-3 minutes)
  4. Add the tomato paste and stir until combined, followed by the sweet potato chunks and chickpeas, stirring until completely covered
  5. Add the tinned tomatoes and, if your coconut milk has separated, add the white coconut cream at the top and half of the remaining water, if your coconut milk has not separated, pour in about 3/4 of the tin
  6. Once stirred in, taste the sauce and add additional salt & pepper at this point
  7. Bring up to a simmer and then turn the heat down to low and allow to cook, partially covered for 10 minutes and then uncovered for a further 5-10 minutes – Hint: You’re looking for a fork to go clean into and out of the sweet potato, with it falling off after about 1/2 a second and not breaking in half once pierced – it should have some bite
  8. Finish with the lime juice then serve with rice and keep any leftovers in the fridge for up to 1 week in a sealed container

Buon Appetito!

The world is a pretty crazy place at the moment so hopefully this post inspires you, and we would love to hear what you’re cooking and also we’d love to see your attempts at the above dish and how you change it to be yours, so tweet us @rockinblues and @PlantBasedSQL on Twitter and let us know your snug story!