Chickpea Pumpkin Sweet Potato Curry
Warm up your bones this winter with a hearty Chickpea, Pumpkin & Sweet Potato Curry - a delicious blend of flavours and spices in a creamy coconut base, perfect for a cozy Friday night in. Serve with fluffy basmati rice and fresh coriander for a satisfying vegan meal that will surely hit the spot.
Serves: 2
25 minutes
Cook time
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Ingredients
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Ingredients:
- 1 can of Chickpeas
- Half butternut squash
- 1 large Sweet potato
- 1 Onion
- 3 Cloves Garlic
- 1 Thumb piece ginger
- 1 can of Coconut Milk
- 1 can of Chopped Tomatoes
- 150ml Vegetable stock
- 1 tbsp Curry Powder
- 1 tsp Cumin
- 1 tsp Turmeric
- 1 tsp Sweet Paprika
- 1 tbsp Brown Sugar
- Fresh coriander
- Basmati Rice
- Salt and pepper
Methods:
1. Fry off the onion, garlic, and ginger until softened and fragrant.
2. Add spices with water to infuse into the vegetables.
3. Add cubed sweet potato and butternut squash, coat with spices.
4. Add coconut milk, chopped tomatoes, vegetable stock, and chickpeas. Boil, then simmer for 20-25 mins.
5. Cook rice separately.
6. Season curry with salt and pepper, serve with rice and fresh coriander. Enjoy!
🔄Sam Jones's Suggested Substitutes
Chickpeas White Beans Or Lentils
Butternut Squash Acorn Squash Or Kabocha Squash
Sweet Potato Regular Potato Or Carrots
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