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Chickpea, squash and sweet potato curry

Ingredients

  • 3-4 plump garlic cloves, crushed
  • 1 red chilli (with seeds if you like it hotter!), finely chopped
  • 1 tsp coconut oil
  • 1 ½ tsp ground turmeric or Vitalising superpowder
  • 500ml vegetable stock (I used bouillon powder)
  • 1 large sweet potato (approx. 400g), sliced into 1.5-2cm chunks
  • 100ml coconut milk (reduced fat or full-fat)
  • 14 cherry tomatoes, halved
  • Juice of 1 lime
  • 100g baby spinach
  • To serve: lime wedges and a handful of chopped fresh coriander

...

  • 2 small red onions, coarsely chopped
  • 20g fresh ginger, cut into rough chunks
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 500g squash, peeled and sliced into 1.5-2cm chunks
  • 1 x 400g can of chickpeas (you can soak your own if you wish)
  • 2 tbsp protein powder (pea or soya bean)
  • 1 tbsp tamari or soya sauce
  • 1 ½ tbsp tamarind concentrate (if using)
  • Pepper, to taste

On a budget and want to eat well? Try this chickpea, squash and sweet potato curry! It uses store cupboards basics and is tasty, healthy, plant-based, gluten-free and satisfying, making it a great choice for meat-free days, when you are counting the pennies or simply don’t want to go to the shops.

To my palate, this curry represents wholesome comfort food; nutty chickpeas mingled with tender chunks of sweet squash and sweet potato, creamy coconut milk, fragrant fresh coriander, gentle heat from chilli and ginger, tangy lime juice and optional tamarind. (Tamarind concentrate is a store cupboard basic of mine and is readily available in supermarkets). It adds depth of flavour (a touch of ‘umaminess’) and a fruity tartness, contrasting nicely with the creamy coconut milk. If you do not have any, just substitute for extra lime juice or cider vinegar).

This recipe is also quick and easy to make, requiring just 1 pot and 35 -40 mins of your time (allowing 20 mins cooking time). I like to serve this with cauliflower garlic rice (blitz cauliflower in a blender, sauté with crushed garlic and simply season with salt and pepper) or regular wholemeal or wild rice.

Chick pea 38

Instructions

  1. Put the garlic, red onion, chilli and ginger in a blender or food processor and blend to make a paste.
  2. In a deep pot, melt a little coconut oil. Then add the paste and fry on a medium heat for about 3 minutes.
  3. Add the spices and fry for another minute.
  4. Add the stock and bring to the boil. Add the chunks of squash, sweet potato and chickpeas. Simmer for 14-15 mins, until the squash and sweet potato are tender.
  5. Add the coconut milk, protein powder, halved cherry tomatoes, tamari/soya sauce, juice from 1 lime and tamarind concentrate (if using). Stir in baby spinach. Cook for a further 3-5 mins. Season with pepper, to taste.
  6. Serve with lime wedges, freshly chopped coriander and a helping of cauliflower rice (garlic cauliflower rice pictured) or regular rice. Enjoy!