Sweet Potato Chickpea Coconut Curry
Recipe type: Main
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4-6
  • 1 medium red onion, diced
  • 3-4 cloves of garlic, minced
  • 1-2 tbsp of vegan Thai red curry paste
  • 2 cups of vegetable stock or water
  • 1 can of coconut milk
  • 1 can of coconut cream
  • 2.5 cups of sweet potato, peeled and cubed
  • 3 red, orange or yellow bell peppers, sliced
  • 2 cups of cooked chickpeas
  • ¼ cup chopped coriander (including stalks) + 2 tbsp to garnish
  • Juice of one lime
  • Sea salt and black pepper to taste
  1. Begin by sauteeing the onions with the curry paste and a splash of vegetable stock in a large pot on medium heat until fragrant, around 3 minutes. Add in the bell peppers (and more stock as needed) and cook for a further 2 minutes, stirring frequently.
  2. Add in the sweet potatoes, coconut milk, coconut cream, and the remainder of the vegetable stock and season with sea salt and black pepper to taste. Bring to a boil and then cook on medium heat for 15 minutes before adding in the chickpeas, crushed garlic, lime juice and chopped coriander.
  3. Cook for a further 5-7 minutes or until the potatoes are completely cooked through.
  4. Adjust seasonings as needed and serve with your preferred grain of choice and a sprinkling of fresh coriander.
Recipe by One Arab Vegan at http://www.onearabvegan.com/2017/11/sweet-potato-chickpea-coconut-curry/