CHICKPEA, Yams Green spinach CURRY

 

Chickpea & Sweet Potato Curry. Perfect Vegetarian curry ready in 30 mins

Video taken from the channel: Kitchen Sanctuary


 

Sweet Potato and Chickpea Curry Recipe

Video taken from the channel: How To Cook Smarter


 

Sweet potato & chickpea curry

Video taken from the channel: Veganleonora


 

EASY VEGAN CHICKPEA + SWEET POTATO CURRY | shane&mel

Video taken from the channel: Mel Datugan


 

Chickpea Sweet Potato Spinach Curry VeganRicha.com

Video taken from the channel: Vegan Richa


 

#MeatFreeMondays Sweet Potato, Chickpea and Spinach curry | VEGAN

Video taken from the channel: new channel! look for lissa elle


 

EASY VEGAN SWEET POTATO AND COCONUT CURRY RECIPE

Video taken from the channel: The Happy Pear


Add diced sweet potato and simmer for 15 minutes, until it is almost tender, then add drained tinned chickpeas and frozen spinach and simmer for 10 more minutes, until the sweet potatoes are soft. Add chopped fresh coriander (also optional) and season with plenty of salt. Easy 1 Pot Chickpea Sweet potato Spinach Curry with Indian Spices.

Use spices of choice, pumpkin or other squash and other beans. throw everything in the pot and let it cook. Vegan gluten-free soy-free Recipe. To double the recipe, double everything except water. Add 1.5 times and add more if needed. Jump to Recipe.

Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks. Add the chilli, ginger, coriander stalks and sweet potato to the softened onion.

Drain and tip in the chickpeas. This Sweet Potato, Chickpea and Spinach Coconut Curry was so delicious and comforting, just as a curry should be. I loved the addition of the spinach. I loved the addition of the spinach.

I did add a little bit of coconut sugar towards the end to really hit those spicy notes. HOW TO MAKE SWEET POTATO, CHICKPEA AND SPINACH CURRY – STEP BY STEP. Putting this curry together couldn’t be easier, which is why it is one of my weeknight wonders. Here’s what you need to do Sauté the onion, garlic and ginger in a large pot.

Add sweet potato, capsicum /bell pepper, carrot and chickpeas to the pot and cook for 1 minute. This Easy Vegan Sweet Potato Chickpea & Spinach Curry is made in one pot (perfect for a weeknight meal) & makes the ultimate hearty meal. It is the perfect blend of flavours and is excellent for meal prep! it has everything you need; complex carbs, protein, fibre and a bit of fat. While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat. Add onions and sauté 2-3 minutes, or until they begin to soften.

Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices. Add tomatoes with their juices, and the chickpeas. This delicious vegan curry dish with sweet potatoes, chickpeas, spinach, and coconut milk is seasoned with Indian spices like garam masala, turmeric, and cumin. Add the diced sweet potato, curry paste, broth, salt, and pepper and cook until the potato chunks have softened.

Stir in the chickpeas and coconut milk and let the mixture bubble away until sufficiently thickened. Anytime you’re craving a bit of comfort in your meal, break out a pot and start prepping Potato, Chickpea, and Spinach Curry. You’ll love that it’s easy to make, and you’ll be rewarded with a fabulous meal in about and hour.

Serve it with naan bread, rice, or a fresh green salad for dinner.

List of related literature:

Add the mashed sweet potato, beans, lime juice, almond butter, soy sauce, 2 tablespoons (30g) hot water, curry paste, basil, coriander, and salt to a food processor; process for 3 to 4 minutes or until very smooth.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

Add the spinach to the chickpea mixture in the skillet, and cook over medium-high for 5 minutes, stirring well.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Add the spinach, garlic, salt, and garam masala.

“The Ayurvedic Vegan Kitchen: Finding Harmony Through Food” by Talya Lutzker
from The Ayurvedic Vegan Kitchen: Finding Harmony Through Food
by Talya Lutzker
Book Publishing Company, 2012

Right after adding the garam masala, cayenne, and turmeric, I increased the heat under the skillet to high, added only 10 ounces of whole, unchopped baby spinach, and cooked it, stirring, until just wilted.

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
by Sara Moulton
Oxmoor House, 2016

WHY THIS RECIPE WORKS: For a spinach-based dish that was more satisfying than a side, we turned to convenient and tender baby spinach and added hearty chickpeas and an aromatic yogurt sauce.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Add the cooked spinach, gram, ground masala, salt and jaggery.

“Rasachandrika: Saraswat Cookery Book with Notes and Home Remedies, Useful Hints and Hindu Festivals” by Saraswat Mahila Samaj (Bombay, India)
from Rasachandrika: Saraswat Cookery Book with Notes and Home Remedies, Useful Hints and Hindu Festivals
by Saraswat Mahila Samaj (Bombay, India)
Popular Prakashan, 1991

Add the chickpea flour, tapioca starch, baking powder, salt, granulated garlic, coriander, and granulated onion and mix gently.

“Teff Love: Adventures in Vegan Ethiopian Cooking” by Kittee Berns
from Teff Love: Adventures in Vegan Ethiopian Cooking
by Kittee Berns
Book Publishing Company, 2015

Add the sweet potato, carrot, spinach, chickpeas, stock, and curry powder.

“Vegan Under Pressure” by Jill Nussinow
from Vegan Under Pressure
by Jill Nussinow
HMH Books, 2016

With a slotted spoon, transfer the cooked onions and garlic to the lentil mixture; stir in the spinach, cumin, coriander, lemon juice, a bit of salt and pepper, and 1 cup water.

“Cooking with the Bible: Biblical Food, Feasts, and Lore” by Anthony F. Chiffolo, Rayner W. Hesse
from Cooking with the Bible: Biblical Food, Feasts, and Lore
by Anthony F. Chiffolo, Rayner W. Hesse
Greenwood Press, 2006

The spice in this recipe make the lentils okay for pitta.

“Ayurvedic Cooking for Self-healing” by Usha Lad, Vasant Lad
from Ayurvedic Cooking for Self-healing
by Usha Lad, Vasant Lad
Motilal Banarsidass, 2005

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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25 comments

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  • My partner and I have been vegetarian for the last 7 months. He has been having health problems for a few years and after doing a food intolerance test which basically showed up our entire diet, we had 2 options…..go back to meat or go vegan. OBVIOUSLY we went vegan. This weekend I had our first weekend batch cooking for our new life and this was the first meal I cooked, just had it for dinner

    ABSOLUTELY INCREDIBLE! No doubt it will become a staple in our weekly meals. Thank you for sharing this!

  • I combined this recipe with the chick pea curry recipe and made my first “quarantine” meal using canned goods, that I’d been stocking up on. Grocery stores are still open, but I wanted to start testing out recipes to see what I should continue to buy, so thanks happy pear. (I didn’t have fresh chilis or ginger, so powder it was!)
    Thankfully coconut milk isn’t the first thing to disappear off shelves, when they’re restocked anyway

  • Hey guys! Just made my version of this with a Korean sweet potato, broccoli, a tired yellow bell pepper, leek, Vidalia onion, garlic, ginger, harissa, coconut sugar, S&P, curry powder, baby arugula, light coconut milk, canned diced tomatoes. It was clean out the fridge day. Oh My Stars is it delicious. Serving with a lime wedge for the sour and brown rice. Love how you can make this basic recipe your own! Much love from Atlanta, Ga.

  • I was planning on making something like the coconut and lentil Dahl this weekend, so this recipe is ideal. Love the sweet potato and coconut combination!!

  • Just did the recipe with butternut squash instead of sweet potato and cashew milk instead of coconut milk and it was EXCELLENT:).. thank you so much, it’s been a while since I did one your recipes and now I remember why me and my family loves them so much.. keep up the good work:D

  • Don’t understand why people say “I eat junk food because it’s cheaper “gone non processed and a day of three meals is £3. Uk,including bits of frickin fruit

  • This looks great �� we use this curry very often in India, but the combination of sweet potatoes and chickpeas is new and refreshing �� also, we call the mixture of yogurt and cucumber as Raita ��
    Thanks for sharing the recipe!

  • I live in Frankfurt am Main in Germany and can’t get tinned lentils locally. I have dried instead. How much should I cook to get to the equivalent of a can?

  • 1:23 the process he’s talking about when he mentions drawing the moisture out of the sweet potato is called disgorging. This is done by sprinkling salt on watery vegetables before cooking, leaving them for a decent period of time, then patting dry the veg. Salt will not disgorge vegetables during cooking, merely season them.

  • Ingredients:
    1 tbsp oil
    2 cloves garlic (minced)
    2 red onion (diced)
    1 thumb sized piece of ginger (minced)
    1 red chili (diced)
    1.75 lb (750g) sweet potatoes (diced into bite size pieces)
    1 generous pinch salt (1/4 to 1/2 tbsp)
    1/2 to 3/4 cup water
    1.5 tbsp curry powder
    1 can chopped tomatoes
    1 can coconut milk
    1 can lentils
    1 handful (about 2 cups) fresh baby spinach
    2 tbsp lime juice

    Preparation:
    1 Heat 1 tbsp oil on medium high heat in large sauce pan
    2 Add garlic, onion, ginger, and chili to pan and fry for 2 to 3 minutes
    3 Add sweet potatoes to pan and add the pinch of salt and stir potatoes to distribute salt.
    4 Add in water and place lid on pan to steam. Cook 10 to 15 minutes, opening occasionally to stir.
    5 After potatoes have been steamed stir in curry powder, tomatoes, coconut milk and lentils and heat.
    6 Add in spinach and lime juice and stir in allowing spinach to wilt and loose its water.

  • I like the way they made this a less than 5 minute video. I hate cooking videos where I have to keep searching forward in the chit-chat to get to the next step.

  • I absolutely love your recipes, especially this curry one. But, as a guy that needs to lose a lot of weight, I get very nervous at the thought of putting oil in the pan and then full fat or even partially fat coconut milk. Can you help me at all?

  • We tried this and it was GREAT! Maybe you could do a video on a Broccoli Masala dish? I’ve been looking for a good vegan recipe for that for a long time already.

  • Oh fabulous! It makes such a difference to daunted vegan novices like me to see the cooking in action before taking on a recipe first time! And your videos are so smartly put together and edited: first class! One thing I’m never sure of is whether the flame should be low, medium or high at each stage. Could you give us a rule of thumb?

  • Can you do this and your other recipes without oil? If so, would you replace it with anything else? I’m trying to keep fat down because of my weight.

  • Hi! This sounds delicious and such a wholesome complete meal! Could you please give quatities of your tins of tomatoes, coconut milk and lentils for those of us making everything from scratch? Thank you!!

  • What spices did you use?? I would love to make this recipe and the ratio of ingredients I can manage myself but I don’t recognise all the spices you use.

  • Just made this curry. This portion is enough for 3 medium serves. I used curry made up of Coriander Powder, Cumin powder, Turmeric powder and Garramasala powder. about 1/2-3/4 tsp of each. BUT, hold back on the salt. You guys used too much. 1/2-1 tsp total is plenty. The end result, a sensational curry, very easy to make. You don’t even need to write down the recipe. Another one for my repertoire. Many thanks guys.

  • Great recipe, thank you! I did initially add tablespoons rather than teaspoons of some of the spices ��, but after scraping the first set of browned onions, the second attempt was a success!

  • Beautiful recipe, I am eating a sweet potato from my garden with ground smoked hickory salt and ground dried Thai chili as I watch this lol.

  • Dish turned out nicely, but I would definitely recommend removing the skin of the sweet potatoes first, because it comes off anyway during the cooking process ��

  • My friend! Curry is one of my favorite dishes! I grew up eating curry chicken, and curry goat, and still do! �� Your curry vegetable dish looks delicious! �� Thanks for sharing! �� I’m new to your channel. ��

  • ooooooooooooffff holy snrg so eazy and svper vltradeliciovzzz i lovezzz to eat this all so fast wooooooffffff wooooofffffff ����������������������������������������������������������

  • I want to eat your curry. I have never seen my own curry powder.
    I subscribe to your channel. I hope you come to my channel. We share it with you.

  • Another great recipe Sasha! Your recipes fit in perfectly with the way we like to eat. We are not strict vegetarians, but we like to make vegetables and grains The center of our diet. I’ll definitely be giving this recipe a try. ����