Two of my favourite vegan ingredients combined for a match made in heaven, the classic sweet potato chickpea curry.
This recipe is easy to make, high in protein, and a great go-to for those looking for a quick curry recipe to get them through the week.
You can never have too many curry recipes on hand anyways, and this just happens to be one of my favourites.
This curry is made of the following:
The little hint of wilted spinach at the end makes all the difference. The balance of garlicky chickpeas and sweetness from the sweet potato, complements the wilted spinach so well.
If spinach isn’t your thing, there’s another lentil curry recipe you can try. Our butternut, chickpea and kale curry’s also one to try. For those who want a moreish curry with some hearty bite to it, spinach does tend to be mushier than kale too, I personally prefer kale, but this curry still bangs nonetheless!
I’ve also learned that the curry tastes even better when eaten the next day. So (if possible) leave yourself some seconds and heat that up the next day, you won’t regret it!
What does sweet potato chickpea curry pair well with?
This sweet potato chickpea curry pairs well with regular basmati rice, homemade onion bhajis, papadums and naan. I have other recipes that use millet or quinoa as the side grain, but in this case, I used mashed potato.
Have you ever tried mashed potato with curry? You should, it’s a game changer.
I’ve linked the vegan creamy mash potato separately for this recipe, as this one’s solely focusing on the sweet potato chickpea curry itself.
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