For a warm and tasty dinner make this one pot tomato and coconut chickpea curry. It's spicy, rich, and full of wholesome ingredients.
Ingredients
- 1 onion diced
- ½ thumb-sized piece of fresh ginger root peeled and grated
- 4 garlic cloves very finely chopped
- 1 teaspoon ground turmeric
- ½ teaspoon ground fenugreek
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 1 tablespoon tomato purée paste
- 1 sweet potato chopped in small chunks
- 400 g chopped tomatoes fresh or tinned
- 600 g drained tinned chickpeas garbanzos
- 400 ml coconut milk
- 3–4 tablespoons nutritional yeast
- Vegetable stock as needed
- Olive oil for cooking
To serve
- Small handful of coriander cilantro, chopped
- Pickled red onions
- Plant-based cream or yoghurt
- Flatbreads
- Rice or quinoa
Instructions
- Heat a good glug of oil in a saucepan over a medium heat and fry the onion, ginger and garlic for 5–8 minutes until soft and golden.
- Add the turmeric, fenugreek, cumin and chili powder and stir to combine, then add the tomato purée.
- Stir again and let the flavor infuse for 6–8 minutes (if it starts sticking to the pan, add a splash of vegetable stock or water).
- Add the chopped sweet potato, tomatoes and just enough stock to partially cover the potatoes.
- Cover and simmer for 15–20 minutes until the potato is soft and you can mash it with a fork. If it starts to look dry at any point, add another splash of stock.
- Once the potato is soft, add the chickpeas and coconut milk and stir to combine. Bring to a gentle boil, then season with salt and pepper and remove from the heat.
- Allow to cool for 8–10 minutes, then add the nutritional yeast and stir to combine.
- Serve topped with coriander, pickled red onions and plant-based cream or yoghurt alongside rice or quinoa and flatbread.