Creamy Coconut Chickpea Curry Recipe (dairy-free, vegan & delicious

• Vegan
• Gluten free

• Produce

  • 250 g Chestnut mushrooms
  • 300 g Chickpeas, Cooked
  • 1 tbsp Coriander, ground
  • 1 tsp Ginger, fresh
  • 1 Small handful Parsley, fresh
  • 400 g Sweet potato

• Canned Goods

  • 250 ml Coconut cream
  • 1 heaped tbsp Tomato puree

• Baking & Spices

  • 4 Cardamom pods
  • 1 Pinch Chili powder
  • 1/2 tsp Cinnamon, ground
  • 1 tsp Turmeric

• Oils & Vinegars

  • 1 tsp Coconut oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Liquids

  • 100 ml Water

Found on trinityskitchen.com

Description

Ingredients

• 400g sweet potato (2 medium sized)
• 250g chestnut mushrooms (two large handfuls) - also known as crimini mushrooms
• 1 - 2 teaspoons coconut oil
• 300g cooked chickpeas (2 cups)
• 100ml water (just UNDER ½ cup)
• 1 teaspoon fresh ginger
• 4 cardamom pods
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cumin
• Pinch of chili powder (or white pepper)
• 1 heaped tablespoon tomato puree
• 250ml coconut cream (one cup)
• Small handful of fresh parsley

Directions

• Chop sweet potato (skins still on) into small cubes. No more than 1.5cm (half inch) cubed works best to allow for minimal cooking time and absorption of spices.
• Slice mushrooms and saute for no more than a couple of minutes in a pan.
• Toss the sweet potatoes into the pan of mushrooms, add the water and mix in. Replace the lid (important not to boil all the water off) and bring to a simmer.
• Finely grate a teaspoon worth of fresh ginger and mix into the pan.
• Crush cardamom seeds (watch my short cardamom pod video above to see how) and mix into the pan.
• Mix in the ground coriander, turmeric, cinnamon, cumin, chili powder and tomato puree at this stage and allow all ingredients to dance together.
• Make sure you replace the lid to keep the moisture in, but do stir frequently. The sweet potatoes should cook in the steam and there should be enough water so that it doesnt boil dry (but be careful, too much water will thin the coconut cream too much).
• After about 10 minutes of cooking, stir in the chickpeas.
• When it looks like all of the water has absorbed into the rest of the ingredients, stir in the coconut cream.
• This recipe is ready when you can pierce the sweet potato with a fork.
• Finely chop the parsley and add it right at the end.
• Serve immediately or reheat later. If you do serve later, then you might like to add a splash of water to loosen it up again for re-heating.