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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.
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Chickpea and Sweet Potato Madras Curry

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 Łukasz Babral
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Equipment:

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

Madras Curry Powder:

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: Do not skip roasting the sweet potatoes. This process enhances their natural sweetness and infuses the curry with a deeper flavour.
  • 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 flavours 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 getting the gravy texture right 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 Flavour 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
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