Vegetable Curry
This easy vegetable curry is packed with chickpeas, sweet potato and aromatic spices for a nutritious, flavour-filled plant-based meal. Hearty, warming and ideal for busy weeknights.
Dunnes Stores
Dunnes Stores
Recipe - Beacon Court
Vegetable Curry
Prep Time10 Minutes
Servings4
Cook Time30 Minutes
Ingredients
2 tbsp vegetable oil
2 red onions, finely chopped
1 thumb-sized piece ginger, grated
3 tbsp mild curry powder
2 medium sweet potatoes, chopped into 2cm chunks
1 tin chickpeas, drained and rinsed
1 tin chopped tomatoes
1 tin coconut milk
Basmati rice, cooked
Top Tip: Add red lentils for increased protein
Directions
INGREDIENTS
- 2 tbsp vegetable oil
- 2 red onions, finely chopped
- 1 thumb-sized piece ginger, grated
- 3 tbsp mild curry powder
- 2 medium sweet potatoes, chopped into 2cm chunks
- 1 tin chickpeas, drained and rinsed
- 1 tin chopped tomatoes
- 1 tin coconut milk
- Basmati rice, cooked
To serve (optional):
- Fresh coriander
- Lime wedges
- Chilli flakes
METHOD
- Heat oil in a large frying pan over a medium-high heat. Add the onion and cook for 5 minutes, stirring often, to soften.
- Add the ginger and curry powder. Stir and cook for a further minute. Add the sweet potato, chickpeas, tinned tomatoes and coconut milk.
- Bring to a gentle bubble, then simmer gently, stirring occasionally for 20 minutes – until the sweet potato has softened. If the sweet potato is still firm (this depends on the size of the chunks) you can cook for 5-10 minutes more. Add a splash of water or veggie stock if the sauce starts to look too thick.
- Serve with Basmati rice, topped with fresh coriander and chilli flakes.
10 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Recipe
INGREDIENTS
- 2 tbsp vegetable oil
- 2 red onions, finely chopped
- 1 thumb-sized piece ginger, grated
- 3 tbsp mild curry powder
- 2 medium sweet potatoes, chopped into 2cm chunks
- 1 tin chickpeas, drained and rinsed
- 1 tin chopped tomatoes
- 1 tin coconut milk
- Basmati rice, cooked
To serve (optional):
- Fresh coriander
- Lime wedges
- Chilli flakes
METHOD
- Heat oil in a large frying pan over a medium-high heat. Add the onion and cook for 5 minutes, stirring often, to soften.
- Add the ginger and curry powder. Stir and cook for a further minute. Add the sweet potato, chickpeas, tinned tomatoes and coconut milk.
- Bring to a gentle bubble, then simmer gently, stirring occasionally for 20 minutes – until the sweet potato has softened. If the sweet potato is still firm (this depends on the size of the chunks) you can cook for 5-10 minutes more. Add a splash of water or veggie stock if the sauce starts to look too thick.
- Serve with Basmati rice, topped with fresh coriander and chilli flakes.