This sweet potato coconut curry recipe is super simple and tastes fantastic, it is even suitable for vegans. One of our goals in recent times has been to eat less meat, having at least 2 meals a week that don’t include it. This recipe is incredibly tasty and even the most dedicated carnivore would give this a go, best of all our vegetarian and vegan friends can enjoy it too.
It’s another that takes a little over 20 minutes to make and you can be proud you made it from scratch. You can serve this with rice or as we did flat breads cooked on our cadac. If you are interested in making your own flat breads then let us know and we will publish our own recipe.
Vegan recipe sweet potato and chickpea coconut curry
- 1 large Sweet potato chopped into 1-2 cm chunks (optional to pan fry these before you start but not required).
- 100g Spinach
- A small punnet of fresh tomatoes
- 1 Onion diced
- 200g chickpeas (a tin is fine)
- 1 tin Coconut milk
- 2 garlic cloves, peeled and crushed
- 2 medium sized tomatoes
- 1 red chilli (or chilli flakes)
- 1 tsp Garam masala
- 1 tsp Turmeric (be careful this stains)
- Salt and Pepper
- Olive oil
- On a low heat add some oil to the pan and then the onions
- sprinkle salt and pepper.
- When the onions start to brown add the chopped chilli and garlic.
- After a few minutes add your tomatoes, chopped into rough pieces followed by 1 teaspoon or Garam Masala and 1 teaspoon of Turmeric (be very careful it stains!)
- After a minute add the coconut milk, and bring to a simmer.
- Once simmering add the sweet potato and chickpeas. allow to cook until the potato is soft and a knife can be easily slid in.
- As a final touch add the spinach until it is wilted and stir through.
- Serve with rice or flatbreads for the best results.
Flatbread recipe (pre mix dry ingredients before leaving)
We used a Safari chef 2 (Low pressure version) for this recipe and would highly recommend Cadac for you outdoor needs. They are extremely versatile.