A creamy, fragrant and gently spiced vegan curry that will become a staple in your weekly meal rotation.
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Serves
2
White Onion
Fresh Ginger
Garlic Cloves
Sweet Potato
Ground Cumin
Ground Coriander
Ground Cinnamon
Ground Nutmeg
Ground Turmeric
Chilli Powder
Drained Cooked Chickpeas
Chopped Tomatoes
Coconut Milk
Silken Tofu
Lemon
Fresh Coriander
Olive Oil
TO SERVE:
Cooked Jasmine Rice
Coconut Yoghurt
Serves
2
White Onion
Fresh Ginger
Garlic Cloves
Sweet Potato
Ground Cumin
Ground Coriander
Ground Cinnamon
Ground Nutmeg
Ground Turmeric
Chilli Powder
Drained Cooked Chickpeas
Chopped Tomatoes
Coconut Milk
Silken Tofu
Lemon
Fresh Coriander
Olive Oil
TO SERVE:
Cooked Jasmine Rice
Coconut Yoghurt
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Step 1.
Dice the onion and peel and mince the ginger and garlic. Wash and roughly chop the sweet potato into bite-sized chunks. Pick the coriander leaves, roughly chop them, discard the stems and set aside for garnish.
Step 2.
Heat a generous glug of oil in a non-stick pan over a medium heat. Once hot, add the onion and fry until it begins to develop some colour. Add the ginger, garlic and a pinch of salt, then fry for 1 min. Stir in the spices, tossing frequently until they are toasted – take care not to burn them.
Step 3.
Add the sweet potato, drained chickpeas and chopped tomatoes. Stir until well combined, then bring the mixture to a simmer.
Step 4.
Meanwhile, blend the coconut milk and silken tofu in a blender until smooth.
Step 5.
Pour the coconut milk mixture into the pan, mix until fully combined, then bring it back to a simmer. Allow to simmer for about 15 mins, or until the sweet potatoes are fork-tender. Turn off the heat, then use a fork to smush about one-third of the chickpeas. Season to taste, stir in the lemon juice, and let the dish sit for 10 mins.
Step 6.
Top with the chopped coriander, then serve with rice and a dollop of vegan coconut yoghurt.
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