Easy Indian Vegan Chickpea Curry Recipe with Sweet Potatoes
A one-pot, Indian-style vegan chickpea curry that can be made ahead and warmed just before serving.
Servings: 4 servings
Calories: 616kcal
Ingredients
- 3 cups vegetable stock or water + 1 cup for finishing
- 2 tablespoons madras curry powder
- 2 teaspoons garam masala
- 1 – 14.5 oz. can petite diced tomatoes
- 4 tablespoons clarified butter ghee or vegetable oil
- 2 medium yellow onions diced
- 1 medium sweet potato peeled and diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- ½ jalapeño pepper seeded and minced
- 1 ½ tablespoons tomato paste
- 1 – 14 oz. can chickpeas rinsed
- ½ head cauliflower cut into bite-sized florets
- 1 cup frozen peas
- 1 cup coconut milk full fat
- 3 tablespoons fresh cilantro roughly chopped or torn
- 1 teaspoon kosher salt
- Basmati Rice – cooked according to package directions.
Instructions
- In a small, dry skillet, toast curry powder and garam masala over medium heat for one minute, stirring constantly. Remove from heat and transfer to a small bowl to cool.
- Melt butter in medium-sized Dutch oven, or large, heavy-bottomed pot over medium-high heat. Add onion and sweet potatoes.
- Cook, stirring occasionally, until onions just begin to caramelize and sweet potatoes begin to soften slightly, about 8-10 minutes.
- Reduce heat to medium. Add garlic, ginger, jalapeño and tomato paste. Stir to combine and continue cooking, stirring often, for one minute. Add toasted spices and continue stirring for another minute.
- Add stock (or water), diced tomatoes, chickpeas and salt. Scrape the bottom of the pot to get brown bits and stir to combine. Cover, reduce heat to medium low and let it simmer for 20 minutes.
- Add cauliflower and continue to simmer for an additional 20 minutes, or until cauliflower is tender. (If making ahead, stop here and cool down for storage. To finish, go to next step)
- Remove from heat, add coconut milk and peas. Add additional stock, if desired. Finish with cilantro and serve immediately with basmati rice.
Notes
Although the cook time is about 45 minutes, the majority of that time is hands-off. The pot is simmering away on the stove while you are doing other things.
Nutrition
Serving: 1g | Calories: 616kcal | Carbohydrates: 65g | Protein: 16g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 11g | Cholesterol: 41mg | Sodium: 1254mg | Fiber: 16g | Sugar: 16g