Sweet potato and coconut curry -
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Tag me on Instagram hookedonheat. do you think we can use spinich? Yes, of course! Spinach or any greens would work well in this recipe. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
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Jump to Recipe - Print Recipe. Prep Time 10 minutes mins. Cook Time 25 minutes mins. Total Time 35 minutes mins. Servings: 4. Add Your Photo. Photos of Vegan Sweet Potato Chickpea Curry 01 of Photo by Allrecipes Member. Photo by BMelody Singleton. Photo by Angie O'Brien. Photo by Renae Steinberger.
Photo by guitarhitman. Photo by CDMD. Newsletter Sign Up. You may accept or manage your choices by clicking below, including your right to object where legitimate interest is used, or at any time in the privacy policy page.
These choices will be signaled to our partners and will not affect browsing data. Accept All Reject All Show Purposes. Total Fat 22g. Saturated Fat 13g. Sodium mg.
Total Carbohydrate 22g. Dietary Fiber 5g. Total Sugars 3g. Protein 5g. Thanks for the lovely review! The nutrition information is a rough estimate calculated with the chickpeas.
fantastic and simple recipe! the roasted chickpeas was really enjoyed by everyone and made the presentation even more exciting! v delicious! I am not a huge creamy soup gal, but the flavors in this soup are magnificent!
Just personal preference though! Thanks, Minimalist Baker! This soup is so warming and delicious! Can the chickpeas be put in soup then soup be frozen. Or do you have to put in right before eating? It was so yummy, my boyfriend and I enjoyed it very much!
Definitely pinning this for when I need to impress the in-laws! I made it with two cups full fat coconut milk and one cup low salt vegetable stock. I left out the salt, chickpeas and cayenne pepper and blended it for my 7month old who LOVED it!
Perfect way to introduce spice and flavour to him! This was like a trip to the Caribbean at a time when traveling is not an option. This is one of the most delicious and comforting soups! Love everything about it. I used jerk seasoning for the chickpeas which was amazing and loved the cayenne think it would have been a little boring without.
This was so fast, easy, and delicious! Was too good! Will have to add it to my weekly rotation! It was delicious. I will definitely be making this again.
This soup is sooooo delicious!! The perfect blend of spices that make it a teensy bit spicy, but the sweet potato makes it sweet: Mmmmm!! I added cilantro on top as a garnish. Thanks so much for the lovely review, William. I made this and loved it! I used spicy Jamaican curry powder for the soup and regular curry powder for the chickpeas.
THIS IS THE BEST soup ever! I added a little tumeric and fresh ginger into the pot and ran out of curry powder when roasting the chickpeas so I just used chili powder and tumeric.
I also added a couple carrots because they needed to be eaten and HOLY COW, this turned out SOOOO amazing. Thanks for this and the chocolate muffins from few days ago, those were a perfect little desert to this lunch!
This was absolutely delicious! I think the flavors balance nicely. I have loved your recipes in the past but found the curry and cayenne so overpowering that it made the dish unpalatable. I even went a little light on both. Think it needs a revamp to balance the flavors more.
Sorry to hear that was your experience, Kim! SO GOOD. This soup is so easy to make but its delicious!! I pretty much stuck exactly to the recepie and it turned out to be a perfect lazy sunday meal, spicy and very creamy.
My daughter and I made this for lunch today and I can honestly say it is one of the nicest things I have ever had. Thanks so much for the lovely review, Sandra. Do you like to throw most the chickpeas into that purée and then top off with remaining while serving?
Or do you prefer to use them all sprinkled atop??? Both Ways would be good…. Just Wondering…thank you VERY much. And look forward to trying your other dishes!
This was excellent! I ran out of yellow curry and used red instead. It turned out great, but definitely had a lot of heat.
If you want to try it with red curry, it might be better to cut it in half and go up from there. I was in a bit of a hurry and just threw in plain canned garbanzo beans at the end.
It was absolutely delicious and I will be making it again. Quick question, whatvtype of Chickpeas are you using?
Do you use dried or do you start with ones hydrated? I used a little more curry I love curry , a little more sweet potato added 2 small ones to the large one , and 4 cups of coconut milk — absolutely delicious!! Almost like dessert it was so good!! And the chickpeas were such a great addition!
I had to keep my kids from eating them all before we sat down for dinner!! Thank you!! This made a fantasic addition to Thanksgiving dinner, as I was able to get all the veggies on sale to make the vegetable stock.
Even the omnivores loved it! I added a little ginger, allspice, and ground coriander after tasting, and I think it added some extra dimensions to the flavor.
This was my first Minimalist Baker recipe—what a marvelous introduction and a real keeper. The roasted garbanzos are a stroke of genius. Had to go easier on the chipotle for me altho my kids prefer spicier.
What a wonderful recipe! Oh my gosh… I made this a second time when I had all the ingredients. I did not add chipotle and used curry madras spice.
Loved this recipe. I followed the directions, but I did add 1 more yam but did not alter any other ingredient. It was a little confusing for me with all of the parenthesis within the paragraphs of the instructions. But, other than that, very easy and delish!
How big is your serving size? I need to make 6qts of soup total — how many servings would that be? I just stumbled across your blog. I will be making this soup this week. I cannot wait to try it. Lovely photos you have. Thanks for sharing the recipe. Thanks for sharing your modifications, Ben!
Next time add a rating! I just made this wonderful soup! I had to use garlic powder and minced onions in the soup, and I ran out of curry powder after using it for the soup so I used some turmeric and cumin along with the other spices for the chickpeas.
I used a can of full fat coconut milk and filled the can again with water for the liquid. Oh and as another person stated, my chickpeas also came out crunchy for the first time!
I made this for my 21 month old granddaughter and myself for lunch. I had two bowls and she had one. We were eating the chickpeas by themselves a few minutes out of the oven. Easy, came together quickly, and it is YUMMY! Made this tonight and my chickpeas actually turned out crunchy for once!
All the seasonings as written. Just curious where all that protein 15 grams is coming from? Maybe I missed something. Thanks again!! Fantastic recipe! I have made it multiple times. So easy I can even make it for dinner on a work night. I typically use one can of coconut milk and the same amount of water or chicken broth for the 3 cups of coconut milk.
Thanks for such an easy, healthy, and delicious recipe. One question though: does the calories count include the crispy chickpeas, and if so, do you know the altered calorie count without them?
This is bar none the best soup ever. I also roasted the veg with the onion a d garlic. I added 2 cups of veggi stock as it was very thick.. but like I said- best soup ever. Making it Christmas Eve to go with tourtiere! Thanks SO much for sharing! Lynda PS it is a vegan tourtiere. I LOVE THIS SOUP!
make it all the time. Super easy recipe to follow. I dint make chick peas but the soup. Turned out amazing.
This chicken sweet potato curry recipe cyrry sponsored by Natural coffee alternative. All Poyato expressed are my own. Thank you codonut supporting the companies that ucrry this blog going. Metabolic rate tracking super quick chicken sweet potato curry that features juicy chicken braised with tender sweet potatoes and chickpeas in a coconut curry. It is extremely easy to put together and tastes so hearty — perfect for a busy weekday dinner or meal prep. The long hot summer is finally coming to an end and fall is just around the corner.Video
Sweet Potato Curry - Sweet Potato Coconut Curry - Vegan Recipes Heat Sweeet tbsp olive oil in a large non-stick potago pan and add the onion. Fry Hydration kits for on-the-go. for 10 mins until soft then Potatk the garlic and grate pktato ginger straight into the pan. Blood sugar crash and cardiovascular health in the paprika and the cayenne and cook for another minute then tip into the slow cooker. Return the pan to the heat and add another 1 tbsp oil along with the chilli, red pepper and shredded cabbage. Cook for mins then tip into the slow cooker. Use the remaining oil to fry the sweet potatoes, you may have to do this in 2 or 3 batches depending on the size of your pan.
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