Quick. Nourishing. Easy. SINFULLY GOOD.
This sweet potato and chickpea curry is hands down one of the simplest, fastest and least washing-up-heavy vegetarian dishes I have ever made in my kitchen. And the flavour is wildly out of proportion to the effort that goes into it.
I didn't want it to be just another boring old-fashioned curry where I'd basically end up eating nothing but sweet potato in sauce, so I let the idea sit and develop a while longer – and that is how this wonderful sweet potato and chickpea curry was born in my kitchen. Adding chickpeas didn't just transform the texture, it also topped the dish up with the fibre, protein and nutrients we all need. And the nuts and peanut butter – another nourishing turbo boost!
The end result – a perfect balance of sweetness, spice and heat. And most importantly – looooads of silky, creamy sauce, because let's be honest, what could possibly be better than a sinful combination of carbs and sauce? 😄
Put simply, the sweetness of the potatoes, the texture of the chickpeas, the creaminess of the coconut milk, the depth and aroma of the spices and the crunch of the nuts all lead to one thing only – a winner of a dish!
I recommend serving this curry with Basmati rice. I'd also encourage you to improvise with the spices – you can add things like paprika, cumin, chilli, fenugreek and so on. Adjust the amount of red curry paste to your own preference for heat and depth. And to squeeze the absolute maximum out of the nuts, do lightly toast them in a pan with a pinch of salt and the tiniest splash of oil (that way they release a wonderful aroma and, once cooled, turn crunchy and much richer in flavour).
