Tag Archives: vegetarian curry

Vegan Chickpeas and Sweet Potato Curry

This is the first time ever, I made this curry. Actually I created this recipe with throwing ingredients together after rummaging my brain and pantry to make something out of nothing. I wasn’t too sure about the combination of sweet potato, chickpeas and mushroom but the result astounded me. It turned out fantastic. I was ecstatic.

My hubby always says that I prepare best and exquisite meals when I put together whatever is available in the fridge and pantry. I guess, I just love the challenge of preparing a meal that everyone will love with limited resources.

I should document these crisis creations as I face these situation more often than I would like being a busy mom.

This curry is full of flavour. It has a big hit of chilli, thick and rich gravy, balance of spice, earthiness, sweetness and also packed a punch with hint of lemon juice.

Without further ado, I’m very excited to share this recipe. I hope you will love it as much as I enjoyed it,

Ingredients

4 tablespoons of oil
1 medium size onion finely sliced
1-2 green cardamom pods
1-2 cloves
A small sprig of cinnamon
2 medium size tomatoes cubed
5 green chillies sliced in half (or adjust per your liking)
1 sweet potato (peeled and cubed)
1 can of chickpeas (400g)
750ml of water or vegetable stock
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon curry powder
1 teaspoon garam masala
2 bay leaves
A handful of dried tea-tree mushroom (soak it in hot water for 10 minutes to rehydrate it)
4 cloves of chopped garlic
A small piece of chopped ginger
Salt as per taste
Lemon juice (half lemon squeezed)

In a pan, heat oil and add cinnamon, cloves and cardamom and toss it for few seconds to release its aroma. Fry onion until golden brown on a medium heat.

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Add chillies, tomatoes and cubed sweet potatoes cook it for 5 minutes until tomato and potato softens.

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Add chickpeas and all dry spices (cumin, turmeric, coriander, curry powder, garam masala powder, chilli powder) and salt and cook it for few minutes to cook rawness of the spices.

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Add bay leaves and add liquid. Cover the pot with a lid and cook it for 5 minutes until the liquid comes to boil.

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Add tea-tree mushroom and cook it in a gentle simmer for 15 minutes until the gravy thickens and chickpeas and potatoes are soft.

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Add lemon juice and stir it. Serve it with bowl of rice or rotis. Enjoy.

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Note: For non vegetarians, substitute water with chicken or beef stock and add a chicken stock cube to make it meatier.

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