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Warming Sweet Potato & Chickpea Curry

4.5
6
Notes
45 mins cook
A creamy, fragrant and gently spiced vegan curry that will become a staple in your weekly meal rotation.
Gigi Grassia

Gigi Grassia

High Protein Sweet Potato Chickpea Curry
Serves
2
White Onion
Fresh Ginger
Garlic Clove
Sweet Potato
Ground Cumin
Ground Coriander
Ground Cinnamon
Ground Nutmeg
Ground Turmeric
Chilli Powder
Drained Cooked Chickpeas
Tinned Chopped Tomatoes
Coconut Milk
Silken Tofu
Lemon
Fresh Coriander
Olive Oil
TO SERVE:
Cooked Jasmine Rice
Coconut Yoghurt

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    Notes
    (5)

    A
    Abigail S.
    10 days ago
    For those saying the coconut milk and tofu made it lose its flavour - I used the measurements for 4 portions except for the tofu and coconut milk, where I used the measurements for 2 portions. Its delicious!
    A
    Aaron M.
    2 months ago
    I also found this to be incredibly bland once the tofu coconut mixture was added. Tried to add in more spices but this wasn't a goer for me.
    A
    Amy P.
    3 months ago
    I found this to be bland.. too much tofu in there which diluted the spice with the amount of coconut milk . I added chilli powder and garam but didn’t quite hit the spot for me
    P
    Paul J.
    3 months ago
    Would be good to know if the 800g chickpeas is the weight after draining or before...
    Mob
    Mob
    3 months ago
    ·
    Admin
    Thanks for the feedback Paul! We've updated the ingredients list to specify the drained weight (480g once drained)
    J
    Jack G.
    3 months ago
    Tasty and fresh! Although would say definitely 4 portions rather than 2.

    Gigi Grassia

    As a passionate plant-based nutrition coach, personal trainer, and ultra-marathon runner from Italy, Gigi (aka @gigi_goes_vegan) is on a mission: to demonstrate that a high-protein diet is entirely possible on a plant-based regimen and to show that food is a love language.

    Gigi Grassia
    View Chef profile

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