This vegan curry is super quick, easy, and nutritious and is perfect for dinner or for meal prep. You can also make this with chicken, but when it comes to curry I often prefer to use a plant protein. I like to use Biona organic canned coconut milk as the ingredients are only water and coconut in contrast to other non-organic brands where most of the time there are added stabilisers and emulsifiers in the can. Although they can have useful roles, I find these unnecessary in coconut milk.
Broccoli & sweet potato chickpea curry
Serves: 4 Prep time: 10 mins Cook time: 30 mins
Ingredients:
1 large sweet potato (about 3 cups)
1-2 tsp olive oil (for the sweet potatoes)
2-4 tbsp oil for cooking
1 medium or 1/2 of a large white onion
2 tbsp mild curry powder
1/2 tsp paprika powder
1/2-1 tsp salt
1 tsp fresh grated ginger
3 cups broccoli florets
1 can of chopped tomatoes
1 can of coconut milk (I used Biona organic)
1 tbsp coconut sugar
1 can chickpeas (246 g after draining)
Instructions:
Preheat the oven to 200 degrees and line a baking tray with baking paper.
Peel the sweet potato, wash it and cut it into small cubes then place the cubes on the baking tray and drizzle 1-2 teaspoons of olive oil.
Transfer the tray to the oven and bake the sweet potatoes for 25 minutes. When they are baked just set them aside.
Heat up your preferred cooking oil ( 2-4 tbsp) in a large pan.
Cut the onion into small cubes and add it to the pan then saute it for 3-5 minutes.
Whilst you saute the onions, cut the broccoli into small florets and wash them thoroughly.
Add the salt, curry powder, and paprika powder to the onion and cook for further 3 minutes.
Add in the broccoli, coconut sugar, and fresh ginger as well, and pour over the coconut milk and chopped tomatoes. Let it cook until the broccoli has softened slightly but do not overcook (about 8-10 mins).
In the meantime, drain and wash the chickpeas.
Once the broccoli has softened, add in the chickpeas and cook for further 5-10 mins on medium heat. I tend to cook it until the sauce has thickened slightly.
Lastly, add in the baked sweet potato and simmer for about 2 mins then turn the heat off.
Serve it with your favorite rice and garnish it with flaxseeds, sesame seeds, or parsley.
