Vegan Sweet Potato & Chickpea Curry
This curry is a firm favourite in our house! The recipe makes quite a big batch which is great because it means I can chuck the leftovers in the freezer for those days when I don't have time to cook.
INGREDIENTS
- Olive oil
- 1 red onion (chopped)
- 3 tbsp rogan josh paste
- 3cm fresh ginger (grated)
- fresh coriander
- 3 sweet potatoes (2cm chunks)
- 400g of chickpeas
- 1 tin chopped tomatos
- 1 tin coconut milk
- 80g ground almonds (or to taste)
- 1/2 cauliflower
- spinach (optional)
METHOD
Heat a tbsp of olive oil in a large pan or casserole dish, add the chopped red onions and curry paste and cook on a low heat for about 10 mins, stirring regularly.
Add the ginger, chopped coriander, sweet potatoes, cauliflower and chickpeas. Cook for another 5 mins.
Add the chopped tomatoes and 200ml of water and bring to the boil.
Reduce the heat, cover and simmer for 20 mins.
Remove the lid and cook for another 25-30 mins or until the sweet potato is cooked.
Stir in the coconut milk and ground almonds and cook for a few more mins, if you're adding spinach add this also.
Serve with rice and flatbread.