Vegan chickpea curry recipe – a tasty legume based vegan style curry made with high protein chickpeas and sweet potatoes.
It’s been a while since I made a main entree for the blog, truth be told I’ve been dealing with a few things away from the blog. As a consequence I have seemingly fallen behind with my blog posting schedule and plans to expand my brand – That Girl Cooks Healthy. Some of those plans were mentioned on my Facebook and Instagram page so if you follow me there and wondering why I haven’t honoured some of my future plans, then the aforementioned is the reason why so bear with me while I play catch up.
Now I have got that little explanation out of the way, let’s talk about this curry dish. Although the word curry in English means a dish that is prepared with an array of complex spices, in Southern Asian region, curry doesn’t really have a true meaning. The vast majority Indian cooking is made up of dishes with herbs and spices, so there isn’t a spice word to describe a “curry”.
With that being said, because the word “curry” is very popular in the British vocabulary, I too have somewhat embraced the word and use it to my leisure, though being acutely aware of its non existence to th South Asian population.
Here in you UK you will find a large quantity of “curry houses” – a word used to describe take away style Indian cuisine. I’ve visited a few and the taste/flavours always seem to blow me away, almost to the point where I made a pledge to myself to try my hand at Indian style recipes.
When it comes to curries granted I love chicken dishes but second in line has to be my favourite plant based protein – chickpeas. Let me introduce this vegan chickpea curry. One that isn’t too complex and very VERY VERY tasty might I add.
When cooking with a number of herbs and spices, the key to success is to find that balance of herbs/spices that are complimentary in taste – use too much and the results can be an overpowering taste of curry and the use of too little makes the dish bland. In short, this is why balance is essential and the key to this award winning recipe.
Luckily for you, my lovely readers I have completed all aspects of trial and error. All you need to do now is grab what is listed and follow the instructions.
A couple of things I want to bring to your attention;
- Add the sweet potato cubes last – I find that adding them too early results in an over saturated texture
- Add the tapioca flour/water mixture to the curry to aid thickening
The curry powder used for this recipe for taken from my lovely blogger friend Imma. Her Caribbean curry powder is highly recommendable – I use it for many of my recipes including my pigeon pea coconut curry
Vegan chickpea curry so filling, ready in a matter of minutes. Bring some to work in a sandwich box and wow your co-workers and treat your guests to a vegan inspired healthy dose of complex carbohydrates and lean protein.
Vegan chickpea curry recipe
Gluten free, Dairy free, Vegan
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Category: Main entree
- Cuisine: Indian
- 1 tin of chickpeas, drained
- 1 medium sized sweet potato, peeled and cubed
- 5 fingers of okra, sliced
- 1 tbsp of curry powder mixed into a paste with 2tbsp of water
- 1 small onion, sliced
- 3 garlic cloves, minced
- 1 tsp paprika
- 2 tbsp of coriander
- 1tsp black pepper
- 1teaspoon of cumin
- 1/4 tsp of chilli powder
- 1/4 cup of tomato
- 1/2teaspoon salt (or to taste)
- 2 cups of water
- 1tbsp of tapioca flour mixed with 2tbsp of water
- 2tbsp pf coconut oil
- Melt the coconut oil in a large pan on low-medium heat and proceed to add the curry paste and stir frequently
- Now add the cumin and paprika, all the while stirring. As the curry mixture begins to reduce a little, add the onion, garlic, pepper, coriander and sautee until the onions have softened.
- Once the onions have softened, now is a good time to stir in tomato paste and fold in the chickpeas, okra and sweet potato.
- Pour the water and tapioca mix into the pan and season with salt (according to taste).
- Bring the pan to the boil and allow to simmer down (with pot covered)
- Cook the curry for 15-20 minutes until potatoes are soft. During this time you will notice the sauce should have thicken and spicy flavours more concentrated. Keep an eye on the level of liquid in the pan, if the liquid level drastically drops add 1/2 – 1 cup of water.
- Serve accordingly.