Chickpea and Sweet Potato Madras Curry

Check out my recipe for a mouth-watering Chickpea and Sweet potato Madras Curry prepared with creamy coconut milk. The sweet potato is roasted before being incorporated into the sauce. This process ensures optimal caramelization, enriching the dish’s flavour. This Vegetarian Curry is the perfect comfort food to warm you up on a cold winter evening. Get the ingredients and lets get cooking!

For flavour enthusiasts, this post features a unique Madras Curry Powder Recipe you can craft from scratch. Creating your own spice mix can significantly amplify the dish’s taste since many essential oils in seeds diminish their aroma rapidly. Rest assured, preparing this blend is both simple and enjoyable, requiring just the whole spices from the list and inexpensive spice grinder.

When you finish with this recipe I recommend you to check out my other Traditional Indian Recipes.

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Side shot of a bowl filled with chickpea and sweet potato Madras vegetarian curry, garnished with fresh coriander and paired with steamed rice. The bowl rests on a rustic linen cloth on a wooden table, showcasing the vibrant colors and textures of the dish.



Understanding Madras Curry

Origin and Historical Context:

Madras curry, a vibrant blend of spices and herbs, traces its roots to the South Indian city formerly known as Madras, now Chennai. Essential ingredients include chili powder, coriander, cumin, turmeric, and fenugreek. This spicy and tangy curry was introduced to the Western world during the British colonial era. British soldiers in India liked it a lot, making it a popular dish in the UK and then globally.

Variations and Ingredients:

The versatility of Madras curry lies in its different versions. Depending on regional and individual preferences, some recipes use coconut milk, while others opt for tomatoes or tamarind paste. Vegetables such as sweet potatoes, bell peppers, and carrots are often added, enhancing both flavor and texture. The spiciness level can be tailored by adding more or less chili powder.

Modern Twists – Embracing Vegetarian and Vegan Options:

With the rising trend in plant-based diets and veganism, modern chefs have crafted vegetarian versions of Madras curry. Popular ingredients like tofu, tempeh, and curried chickpeas serve as meat alternatives, catering to a wider audience seeking sweet potato veg curry and other vegetarian curry dishes.

How to prepare Chickpea & Sweet Potato Curry:

Chickpea and Sweet Potato Madras Curry

Discover my Vegetarian Chickpea & Sweet Potato Madras Curry recipe – the perfect winter comfort dish!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4
Calories: 328kcal
Author: Chef Lukasz

Rate my Recipe 🙂

5 from 2 votes

Ingredients:

Ingredients for Curry:

  • 1 can Chickpeas, ready to eat - drained and rinsed (8.8 oz or 250g)
  • 1 Sweet potato, small - diced with skin on (8.8 oz or 250g)
  • 1 Onion, medium size - diced
  • 1 tbsp Garlic & Ginger paste
  • 1 cup Coconut milk - (250ml)
  • 1 cup Vegetable Stock - (250ml)
  • 1-2 tbsp Mild Madras curry powder - adjust to your preference
  • 2 tbsp Vegetable Oil - for pan frying (you can use Ghee for Vegetarian version)
  • 1 bunch Fresh Coriander - (cilantro) for garnish

Instructions:

  • Preheat the oven to 200°C (400°F) with a fan setting. Place the diced sweet potato on a baking tray. Toss with 1 tablespoon of vegetable oil and a pinch of salt. Bake for around 20 minutes or until cooked through.
    Overhead shot of diced sweet potato arranged on a baking tray, prepped for roasting. Step-by-step image for a chickpea and sweet potato madras vegetarian curry recipe, highlighting the ingredient preparation phase.
  • In a medium-sized pot, heat 2 tablespoons of vegetable oil over medium heat. Add the diced onion, cooking until softened and slightly browned. Stir in the ginger and garlic paste, cooking for an additional minute.
  • Mix in 1 tablespoon of Madras curry powder with the onions, frying until aromatic. (You can increase by additional 1tbsp for stronger flavour)
    Overhead view of onions, garlic, and ginger paste sautéed with Madras spice blend in a frying pan, showcasing a preparation step for Chickpea and Sweet Potato Madras Vegetarian Curry.
  • Introduce the drained and rinsed chickpeas to the pot. Pour in vegetable stock to cover the ingredients. Bring to a boil and simmer for around 10 minutes to soften the chickpeas.
  • Stir in 1 cup of coconut milk and the roasted sweet potato. Simmer until the curry reaches your desired consistency. Taste, adjusting seasoning if needed. Serve with basmati rice and fresh coriander. Enjoy!
    Side shot of a bowl filled with chickpea and sweet potato Madras vegetarian curry, garnished with fresh coriander and paired with steamed rice. The bowl rests on a rustic linen cloth on a wooden table, showcasing the vibrant colors and textures of the dish.

Notes:

  • Roasting Sweet Potatoes: Emphasize roasting the sweet potatoes. This process enhances their natural sweetness and infuses the curry with a deeper flavor.
  • Choosing the Right Curry Powder: Opt for a high-quality Madras curry powder. Consider preparing your own spice blend with the provided recipe or select a reputable store-bought variant.
  • Selecting the Right Oil: Employ vegetable oil or ghee when pan-frying onions. Their high smoke points and distinct flavors complement the curry beautifully.
  • Handling Garlic and Ginger Paste: Exercise caution to avoid overcooking the garlic and ginger paste. A short cooking time of a minute or two suffices to unlock their aromatic profiles.
  • Prepping Chickpeas: Always drain and rinse chickpeas before incorporating them. This step eliminates excess salt and starch.
  • Achieving the Perfect Consistency: Ensure you add enough vegetable stock to submerge the solid ingredients. This quantity is key to attaining a delightful gravy texture in the curry.
  • Opting for Creaminess: Go for full-fat coconut milk to achieve a creamy, rich consistency. Light coconut milk may yield a more watery outcome.
  • Final Flavor Adjustments: Before serving, taste and tweak the seasoning to your liking. You might find the need to introduce more salt, pepper, or even curry powder to meet your taste preferences.

Nutrition:

Serving: 300g | Calories: 328kcal | Carbohydrates: 33g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 237mg | Potassium: 482mg | Fiber: 6g | Sugar: 5g | Vitamin A: 8325IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 2mg
Side shot of a bowl filled with chickpea and sweet potato Madras vegetarian curry, garnished with fresh coriander and paired with steamed rice. The bowl rests on a rustic linen cloth on a wooden table, showcasing the vibrant colors and textures of the dish.

Few words from Chef

I hope you enjoyed preparing this Authentic Indian Curry dish! I’d love to hear your thoughts, so please share your experiences in the comments below!

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Recipe Rating:




2 responses to “Chickpea and Sweet Potato Madras Curry”

  1. 5 stars
    It looks good Chef! I will try it out this week, thanks.

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