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Large pan of vegan curry with sweet potatoes, chickpeas and tofu

Sweet potato and chickpea curry

Delicious, filling and comforting curry, perfect for a chill evening!

Course Main Course
Cuisine Indian
Keyword chickpea, coconut cream, curry, spinach, sweet potato, tofu, vegan
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings

Ingredients

  • 200 g firm tofu
  • 1 tbsp (15ml) cooking oil
  • 1 white onion
  • 2 garlic cloves
  • 1 thumb-sized ginger root or 1 tsp ground ginger
  • 1 tsp salt
  • 1 tsp turmeric powder (curcuma)
  • ½ tsp freshly ground pepper
  • ½ tsp cumin
  • ½ tsp nutmeg
  • ⅓ tsp cinnamon
  • chilli powder or minced fresh chillies
  • 500 g sweet potato
  • 100 g frozen spinach
  • 1 can (240g) cooked chickpeas rinsed and drained
  • 1 can (400ml) coconut cream

Instructions

  1. Cut the tofu in medium-sized cubes and fry them with a bit of oil in a large pan/wok until they become crispy on the outside, then place them in a bowl.

  2. Meanwhile, peel the sweet potato and dice it, about the same size as the tofu cubes.

  3. Dice the onion and the garlic really small and grate the ginger if you use fresh ginger, then add them to the wok, after you removed the tofu, with a tablespoon of oil, then let them cook until the onion starts becoming golden.

  4. Add all the spices, salt and chilli powder or diced chilli peppers.

  5. Add the sweet potato and frozen spinach and enough hot water to cover all the bits and let it boil for 7 minutes.

  6. Add the cooked chickpeas and let it cook for another 7-10 minutes until the sweet potatoes are cooked.

  7. Add the tofu and the coconut milk and stir, taste it and add more salt or spices if you feel like something is missing. Remove from cooking after two minutes.

  8. Serve with rice, quinoa or flatbread and, if you're feeling fancy, garnish it with some fresh parsley.