Curry sauce is a divine Indian dish full of flavor. The main ingredients are sweet potatoes, red peppers and chickpeas cooked in a mixture of coconut milk and spices.

We love Asian dishes, because they contain a lot of spices that perfectly enrich the meal and create an exotic taste. Curry is very easy to prepare, delicious and does not contain gluten and oil. It can be prepared in many different ways, this time we added sweet potatoes, chickpeas and red peppers, which perfectly complement each other and, together with all the spices, form a real vitamin bomb. The sauce is made from coconut milk, tomato puree and curry spice mixture, which together create a wonderful harmony of flavors.

We only need one pot for the sauce, in which we put all the ingredients that make up this delicious, aromatic, healthy and creamy dish. We prepared rice as a side dish, which goes perfectly with the sauce, but you can also prepare the typical Indian naan bread or eat the curry on its own, as a soup.

Ingredients and instructions

Vegan Sweet Potato Curry is a delicious dish that is easy to prepare and requires 10 ingredients:

• sweet potato,
• chickpeas,
• onions,
• water,
• red pepper,
• coconut milk – in a can,
• garlic,
• tomato pulp,
• salt and
• curry spice mixture.

Put chopped onion, garlic and 120 ml (1/2 cup) of water in a pan and bring to a boil. Cook for a few minutes until the onion and garlic soften and get a golden color. Add salt and curry, then mix and stir for 1 to 2 minutes. Add chickpeas, chopped bell pepper, sweet potato cut into slices, 250 ml water (1 cup), coconut milk and tomato puree. Stir, cover and cook for 30 minutes. Meanwhile, cook the rice according to the instructions. Serve and decorate with fresh parsley if desired.

Similar recipes

If you love Asian dishes, check out our recipe for pumpkin dhal and vegan sushi.

Recipe

Vegan sweet potato curry

theveganharmony

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Servings 3 servings

Ingredients

  

• 1 big 600 g sweet potato
• 170 g 1 cup cooked chickpeas
• 2 onions
• 1 bell pepper 90 g
• 370 g 1 1/2 cup coconut milk (canned)
• 3 cloves of garlic
• 40 g 2 tbsp tomato puree
• 370 ml 1 cup water
• 1 teaspoon salt
• 7 g 1 tbsp curry spice mix

Instructions

 

• Put chopped onion, garlic and 120 ml (1/2 cup) of water in a pan and bring to a boil. Cook for a few minutes until the onion and garlic soften and get a golden colour.
• Add salt and curry, then mix and stir for 1 to 2 minutes.
• Add chickpeas, chopped bell pepper, sweet potato cut into slices, 250 ml water (1 cup), coconut milk and tomato puree.
• Stir, cover and cook for 30 minutes.
• Meanwhile, cook the rice according to the instructions.
• Serve and decorate with fresh parsley if desired.