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Chick Pea and Sweet Potato Curry

What you need: 

1 can of chickpeas (drained)
1 largish sweet potato, chopped
1 bell pepper, chopped (I used a bit each of three colors I had left over)
1 smallish onion, chopped
1 celery stalk, chopped
1 carrot, chopped
1 potato, chopped
curry powder to taste (I used 1 tablespoon)
1/2 teaspoon ginger
2 cubes of vegetable boullion
1/2 teaspoon each: ground cumin and ground cardamon
1 tablespoon flour
1 cup of coconut milk
1/2 table spoon of brown sugar

What you do: 

I just made this up to because I can't have soy and I needed to add something new to my repertoire of protein dishes.
1. Chop all the veggies about the same size as a chickpea.
2. In a large skillet, saute the onion, celery, bell pepper, and carrot in a little oil until soft (5 minutes).
3. Add Chickpeas, both kinds of potato and spices. Cover and cook for about 20 minutes until the potatoes are mostly done.
4. Sprinkle flour on top of veggies and stir while cooking for a few minutes.
5. Pour coconut milk in a bring to a simmer. Add in Brown sugar and stir. Add Salt and pepper to taste.
6. Serve over brown rice.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

Great , easy , quick to prepare & EXTREMELY tasty recipe ... I added cauliflower and peas ... Yummee !!! Thanks mquqwana. This will become a regular in my repoitre.

 

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Delicious!  I followed the recipe except I added a cup of broth after adding the potatoes and simmered for the 20 minutes, otherwise they were sticking to the pan.  I thought 1T of curry powder was perfect and not too overpowering.  This was quick and easy

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This was DELICIOUS!! I also added the boullion while everything was cooking. I think I added extra coconut milk too. One of my new favorite recipes! Smile

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So delicious that I featured this recipe on my blog:

http://veganrecipereview.blogspot.com/2012/03/chickpea-sweet-potato-curry.html

Love it!

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I used veg broth instead of the oil or veg cubes. Also, it says to let it sit covered for 20mins, but I dont see how it wouldnt get stuck to the pan, even non-stick. I just added the chickpeas and potatos as I cut, let it sit covered for 5 mins or so, then kept mixing as I added spices. I accidentally used double the amount of coconut milk (1 can), so I just cooked for longer and added extra spices, turned out good. Bf commented that he *really liked it* and it tasted like Indian food, but sweeter, which I attribute to the coconut milk and brown sugar.

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This is a great recipe!  It's pretty much stupid-proof, and surprisingly quick, considering all the potatoes.  I left our the celery and brown sugar.  I also added a bit of vegetable broth (instead of bouillon) when I added the potatoes so that they wouldn't burn to the pan.  After adding the coconut milk I put in about a tablespoon of peanut butter, some ground cloves, and a tiny bit of cayenne for kick.

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I made this for an omni friend Friday night and since it was my first real curry I was a little nervous.  I let her serve herself and she took the tiniest portion!  But after two or three bites, she asked for more!  I basically followed the recipe except I added some pan fried tofu and omitted the celery, regular potato, and carrot since I didn't have them on hand.  I had the leftovers Sat. night and it was still good.  Will definitely make this again and again!  Thanks for the recipe  :)

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This turned out really good.  I didn't have any coconut water, so I added a tsp. or 2 of extra virgin coconut oil.  I also added some cayenne pepper.  It wasn't as hot as I expected, but my curry powder might not be the best. 

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This was fantastic, only made a few changes.  I didn't have any peppers on hand (can't eat them anyway, but my husband does) so I used a zucchini instead.  Forgot to add the brown sugar, not sure if it needed it, but I will try it with the brown sugar the next time. :)>>>

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Oops I forgot to mention that I like to crumble the boullion in while the onions and veggies are cooking. ;)b

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