Sweet Potato And Chickpea Vegan Coconut Curry Recipe

About this recipe

A hearty and flavorful vegan curry featuring sweet potatoes, chickpeas, and a creamy coconut milk base, perfect for a satisfying dinner. This dish is packed with spices and topped with crunchy cashews and fresh parsley.

Ingredients

• 25 g Parsley
• 250 g Pluckk Ozone Washed Sweet Potato
• 250 g Sambar Onion
• 500 g Safe Harvest Pesticide-Free Kabuli Chana
• 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 200 g Hommade Tomato Puree
• 200 g Livyor Raw Sunflower Seeds
• 1 kg Rice
• 250 ml Caraway Extra Virgin Coconut Oil (Nariyal Ka Tel)
• 50 g Sakthi Curry Powder
• 1 pack (500 g) Daily Good Turmeric - Haldi Powder

Instructions

1. 1. In a large cooking pot, heat 2 tablespoons of coconut oil over medium heat.
2. 2. Add 4 peeled and diced sweet potatoes and 1 chopped Sambar onion. Cook, stirring occasionally, for 5 minutes or until softened.
3. 3. Stir in 4 tablespoons of Sakthi curry powder and 1 teaspoon of Daily Good turmeric, ensuring the vegetables are well coated. Cook for another minute to release the spices' aroma.
4. 4. Add 1 cup of homemade tomato puree and 1 3/4 cups of Sofit unsweetened almond milk drink. Stir well and bring the mixture to a boil.
5. 5. Reduce the heat to low and let the curry simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. 6. For a thicker curry, mix 1/4 cup of cold unsweetened almond milk with 2 tablespoons of Weikfield cornstarch until smooth. Gradually stir this mixture into the curry, ensuring it is well incorporated.
7. 7. Cover the pot and simmer for another 10 minutes, or until the sweet potatoes are tender.
8. 8. Stir in 1/4 cup of chopped sunflower seeds, mixing them evenly into the curry.
9. 9. Serve the curry hot, garnished with 3 tablespoons of chopped fresh parsley and the remaining 1/4 cup of sunflower seeds. Pair with steamed rice for a complete meal.