Sweet Potato and Chickpea Curry by @deliciouslyella

1h40

4 servings

🥔

2

Sweet potato

🍆

2

Aubergine

🫘

400 g

Chickpeas

🥥

400 ml

Coconut milk

🍅

400 g

Cherry tomatoes

🥢

1 tbsp

Tamari

🧈

1 tbsp

Almond butter

🌿

1 handful

Coriander

🫒

2 tbsp

Olive oil

🧂

1 pinch

Flaky sea salt

🫚

1

Ginger

🧄

2 cloves

Garlic

🧅

1

Onion

🍛

1 tbsp

Curry powder

🫙

1 tsp

Ground turmeric

  1. Preheat

    Preheat the oven to 180°C fan / 390°F.

  2. Place
    • Sweet potato
    • Aubergine
    • Olive oil

    Place the sweet potato and aubergine on a baking tray, drizzle with olive oil and add a pinch of flaky sea salt.

  3. Roast
    • Sweet potato
    • Aubergine

    Roast for 30–35 minutes until tender and golden, then remove from the oven and set aside.

  4. Add
    • Olive oil
    • Ginger
    • Garlic

    Add the curry paste ingredients to a mini chopper or high-speed blender; blitz to form a smooth paste.

  5. Warm

    Warm a large sauté pan over medium-low heat.

  6. Add

    Add the curry paste and cook for 15–20 minutes, stirring frequently, until fragrant.

  7. Add
    • Chickpeas
    • Coconut milk
    • Cherry tomatoes

    Add the chickpeas, coconut milk, tinned cherry tomatoes, tamari and almond butter.

  8. Simmer

    Cover with a lid and simmer for 15–20 minutes.

  9. Stir
    • Sweet potato
    • Aubergine

    Stir through the roasted sweet potatoes and aubergine and warm gently for a few minutes.

  10. Serve
    • Coriander

    Scatter over the coriander leaves before serving.

Sweet Potato and Chickpea Curry by @deliciouslyella

1h40

4 servings

🥔

2

Sweet potato

🍆

2

Aubergine

🫘

400 g

Chickpeas

🥥

400 ml

Coconut milk

🍅

400 g

Cherry tomatoes

🥢

1 tbsp

Tamari

🧈

1 tbsp

Almond butter

🌿

1 handful

Coriander

🫒

2 tbsp

Olive oil

🧂

1 pinch

Flaky sea salt

🫚

1

Ginger

🧄

2 cloves

Garlic

🧅

1

Onion

🍛

1 tbsp

Curry powder

🫙

1 tsp

Ground turmeric

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C fan / 390°F.

  2. Step 2/10

    Place the sweet potato and aubergine on a baking tray, drizzle with olive oil and add a pinch of flaky sea salt.

    🥔Sweet potato
    🍆Aubergine
    🫒Olive oil
    🧂Flaky sea salt
    🍳Baking tray

  3. Step 3/10

    Roast for 30–35 minutes until tender and golden, then remove from the oven and set aside.

    🥔Sweet potato
    🍆Aubergine
    🍳Baking tray

  4. Step 4/10

    Add the curry paste ingredients to a mini chopper or high-speed blender; blitz to form a smooth paste.

    🫒Olive oil
    🫚Ginger
    🧄Garlic
    🧅Onion
    🍛Curry powder
    🫙Ground turmeric

  5. Step 5/10

    Warm a large sauté pan over medium-low heat.

  6. Step 6/10

    Add the curry paste and cook for 15–20 minutes, stirring frequently, until fragrant.

  7. Step 7/10

    Add the chickpeas, coconut milk, tinned cherry tomatoes, tamari and almond butter.

    🫘Chickpeas
    🥥Coconut milk
    🍅Cherry tomatoes
    🥢Tamari
    🧈Almond butter

  8. Step 8/10

    Cover with a lid and simmer for 15–20 minutes.

    ✨Lid

  9. Step 9/10

    Stir through the roasted sweet potatoes and aubergine and warm gently for a few minutes.

    🥔Sweet potato
    🍆Aubergine

  10. Step 10/10

    Scatter over the coriander leaves before serving.

    🌿Coriander

Composition

Ingredients

Types

Vegetables, Legumes, Plant-based milk, Condiment, Sauce, Nuts, Spread, Herbs, Oils, Spices

Ingredients

Sweet potato, Aubergine, Chickpeas, Coconut milk, Cherry tomatoes, Tamari, Almond butter, Coriander, Olive oil, Flaky sea salt, Ginger, Garlic, Onion, Curry powder, Ground turmeric

Notes

Sweet potato (peeled and cut into bite-sized chunks), Aubergine (cut into bite-sized chunks), Chickpeas (tinned, drained and rinsed), Coconut milk (tinned), Cherry tomatoes (tinned), Coriander (roughly chopped), Olive oil (a drizzle, for the curry vegetables, for the curry paste), Ginger (one thumb-sized piece, roughly chopped), Garlic (peeled), Onion (roughly chopped)

Allergens

Soy, Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Sugar-Free, Gluten-Free

Calories

570 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 70g, Fat: 29g, Fiber: 15g, Sugars: 15g

Nutritional Information

Minerals

Potassium: 900mg, Magnesium: 90mg, Iron: 4mg, Calcium: 120mg, Sodium: 380mg

Vitamins

Vitamin A: 950µg, Vitamin C: 25mg, Vitamin B6: 0.6mg, Folate: 90µg, Vitamin E: 3mg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 20 minutes

Overall

1 hour 40 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Baking tray, Lid

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Meal Prep, Everyday Dinner

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Indian

Geographic

to inform

Various

Aspect

Texture

Creamy, Tender, Chunky

Flavors

Creamy, Nutty, Spiced, Savory, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

storage : up to 4 days (in an airtight container,refrigerated), freezing : up to 3 months (in a freezer-safe container,cool completely before freezing,thaw overnight in the fridge before reheating)