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Chickpea Sweet Potato Peanut Curry (Vegan + GF)
This Chickpea Sweet Potato Peanut Curry is unbelievably easy to make, comforting, and conveniently happens to be really healthy too!
Course
Main Course
Cuisine
African
Keyword
african peanut stew, peanut curry, sweet potato chickpea curry
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
548
kcal
Author
Rhian Williams
Ingredients
1
tablespoon
coconut oil
(or vegetable or rapeseed oil)
1
onion, diced
1
cm
(½ inch) ginger, minced
2
garlic cloves, minced
1
teaspoon
sweet paprika
1
teaspoon
ground cumin
Pinch
cayenne chilli pepper, to taste
1
red pepper, diced
400
g
(14oz) tin of chickpeas, drained and rinsed
2
medium-sized sweet potatoes, peeled and diced
200
g
(7oz) spinach
(or sub collard greens, kale etc)
1
vegetable stock cube
(ensure gluten-free if necessary)
Handful
of fresh coriander (cilantro), roughly chopped
200
ml
(⅘ cup) tinned tomatoes
1
heaped tablespoon
smooth peanut butter
Salt + pepper, to taste
To serve:
Cooked brown or white rice
Roasted peanuts, roughly chopped
Fresh coriander (cilantro), roughly chopped
Instructions
Heat up the oil in a large saucepan
Once hot, add onion, ginger and garlic, and fry for around 10 minutes until soft
Add paprika, cumin and chilli, and fry for a couple of minutes until fragrant
Add peppers, chickpeas, sweet potatoes, spinach, stock cube and coriander with enough water to roughly cover
Bring to the boil and simmer on a low heat for around 10 minutes, until sweet potatoes have partly softened
Add tinned tomatoes and peanut butter and continue to cook for another 10 minutes
Taste and add salt + pepper to taste
Serve alongside rice, and scatter over chopped peanuts and fresh coriander
Leftovers are delicious reheated and freeze well
Video
Notes
Adapted from
Cookie and Kate
Nutrition
Calories:
548
kcal