It’s finally gotten a little cooler and these colder days are perfect for something warm, creamy and filling. That’s why today we’re sharing a recipe for an easy vegan curry with sweet potato, chickpeas, corn and tofu.

We love dishes that are made with simple ingredients, but are still full of flavour and nutrients. This curry is just that – creamy, aromatic and wonderfully filling.

Sweet potatoes provide a slightly sweet taste and soft texture, chickpeas and tofu add protein, and corn adds a pleasant sweetness. It’s all tied together by a creamy sauce that goes perfectly with boiled rice. This is one of those dishes that warms you up from the outside as well as the inside. The preparation is simple, and the dish is great for lunch or dinner, especially when you want something warm and cozy.

If you love sweet potatoes, chickpeas and creamy sauces, then you definitely have to try this recipe.

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theveganharmony

Vegan creamy sweet potato curry

Easy vegan curry with sweet potatoes, chickpeas, corn and tofu.

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Ingredients Method

Ingredients

  

• 1 onion
• 3 cloves of garlic
• 1 tablespoon oil
• 1 teaspoon salt
• 1 tablespoon curry spice mix
• 1 teaspoon paprika powder
• a pinch of pepper
• 1 teaspoon oregano powder
• 1 teaspoon basil powder
• 250 g coconut milk
• 100 g cooked corn
• 240 g sweet potato
• 150 g cooked chickpeas
• 150 g tofu
• 300 ml water

Method

 

1. Peel and chop the onion and garlic into small pieces.
2. Peel and chop the sweet potato into pieces.
3. Put oil in a pan, heat and add the chopped onion and garlic.
4. Fry for a few minutes until soft.
5. Then add all the spices (salt, curry, paprika, pepper, oregano and basil).
6. Fry for another minute, pour in the coconut milk and water.
7. Add the corn, chickpeas and sweet potatoes and bring to a boil.
8. Cook for about 20 minutes or until the potatoes are cooked. Add the diced tofu and cook for another 5 minutes.
9. Serve with rice or just as a soup.