Let the record show.
There are far less savoury Halloween-themed recipes on the internet than there are sweet ones.
I mean, I suppose that makes sense considering that candy is essentially the hallmark food group for the holiday, but as a result I found myself at a total loss when deciding what to make for a Halloween-themed vegan potluck lunch last month.
Ghosts in a blanket? (AKA vegan hotdogs in puff pastry) Eyeballs in blood sauce? (vegan meatballs and marinara) Roasted pumpkin salad? Pumpkin hummus? Anything that came to mind seemed either too disgusting, conceptually, or far too cliché.
So I decided to widen the criteria and settled on sticking to Halloween colours, black and orange. Since black food immediately conjured up the not-so-appetising image charred bread – I opted for orange.
And that orange came in the form of this frighteningly creamy, spookily sweet yet savoury and scarily delicious sweet potato chickpea and coconut curry.
Cringe-worthy hyperbole ends here – onwards to the recipe!
- 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
- 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.
- 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.
- Cook for a further 5-7 minutes or until the potatoes are completely cooked through.
- Adjust seasonings as needed and serve with your preferred grain of choice and a sprinkling of fresh coriander.
Let’s be honest, this is a sad excuse for a Halloween recipe (and fairly poorly timed, considering it’s almost December – I blame the writer’s block).
That said, it has quickly become one of my favourite go-to curry recipes. Decadently creamy, peppered with chickpeas (my favourite legume, lest you forget) and perfectly spiced. It also keeps very well in the fridge for weeknight dinners and goes great with brown rice, making it an ideal one-pot meal prep contender.
Just a couple cooking notes:
- If you’re aiming for a lower-fat dish, substitute either the coconut cream or milk for light coconut milk. You could also substitute both if you wish, but prepare for a more liquid-y curry base.
- Most conventional Thai curry pastes include shrimp or shellfish – make sure you read the label to and opt for a vegan-labelled brand if possible.
I should also add that this curry received a seal of approval from a lovely group of discerning vegan ladies.
Until next time, friends!
Arwa says
You can eat that with black rice to maintain the Halloween color scheme 🙂
janet van Santen says
this was soooo good, perfect for dinner guests, thank you, I will share this easy delicious recipe with friends.
David Wright says
Awesome recipe! Such amazing flavours, so simple to make. Thank you!
Freya says
Chickpeas are my favourite, too! Thanks for sharing this recipe, looks absolutely delicious 🙂
Melanie McNamara says
It was delicious…I did add some wild rice and more liquid so it was more of a soup but hubby and I both loved it.
zchiesa says
Sweet potatoes are my favorite! Thank you very much for sharing this extraordinary recipe. This is absolutely mouth-watering food. I will also share this exceptional recipe
Flora says
This looks so yummy – a perfect recipe for warming up in snowy Scotland. Thanks for sharing 🙂
Nada says
Thanks so much Flora – it really is the perfect winter warmer.
Chelsea Stolt says
So incredibly delicious. I loved it on some baked pita with a little bit of sweet mango for some tang. It was incredible! Thank you!
Maria Wlodarski says
Every time I make one of your recipes I am never disappointed! They are easy to make and so full of flavor! You have taken my fear of cooking middle eastern food away. Thank you for sharing your recipes with us!
Nada says
Thank you Maria! I’m so pleased to hear that.