An aromatic creamy sweet potato and chickpea curry. So simple to make and packed full of flavour with a jazzed up creamy red curry paste. Meal prep friendly as well as so will be a great bowl of comfort to spice up your lunch times.
This is one of my favourites go to veggie curries, the combination of tender roasted sweet potatoes, nutritious chickpeas all immersed in a creamy coco-nutty red curry sauce.
I often make my meal prep creamy sweet potatoes curry when I am craving some warm comfort food with a chilli kick but also with healthy nutritious ingredients. Lunchtimes for me can be quite hectic so having 4 meal prep bowls that I can grab and go save me so much time & money! I often find shop bought ready meals bland….so sparing 45 minutes on a Sunday with little effort to make this recipe is well worth it!
…..Creamy Red Curry Paste – Now this is the star of the recipe! With a few tweaks to store bought red curry paste you can maximise flavour and still save time as you are not having to make the entire paste from scratch!……
What is inside my Meal Prep Creamy Sweet Potato and Chickpea Curry?
Essentially the curry is made with classic south east Asian aromatic ingredients and vegetables combined to make a flavoursome curry lunch bowl. All very simple items you can find in your local supermarket as you can see below;
- Sweet Potato – Roasted in the oven and marinated lightly vegetable oil with curry powder, salt and pepper . I added this step before adding to the main curry as it tenderizes the sweet potato ensuring every bite is soft and yummy….you can see why this recipe is so comforting!
- Chickpeas – Highly nutritious and is a great additional texture to contrast with the soft sweet potatoes chunks. I find the chick peas soak up the majority of the creamy curry sauce which also helps tenderize the chickpeas ever so slightly
- Creamy Red Curry Paste – Now this is the star of the recipe! With a few tweaks to store bought red curry paste you can maximise flavour and still save time as you are not having to make the entire paste from scratch! The aromatics from the lemongrass, chilli, kaffir lime leaves etc. with the addition of coconut cream blitzed in a blender creates the most flavoursome creamy red curry sauce.
I hope you enjoy!
Catherine 🙂 xPrint
An aromatic creamy sweet potato and chickpea curry. So simple to make and packed full of flavour with a jazzed up creamy red curry paste.
Creamy Curry Paste:
- Red curry paste – 2 tablespoons
- Ginger – a thumb size piece
- Tomatoes puree – 1 teaspoon
- 1 red chilli – (Optional)
- Creamed coconut – 100 grams (cut into chunks if in solid form)
- Fish sauce – 2 tablespoons (optional – for vegetarian’s swap with additional soy sauce)
- Soy sauce – 2 tablespoons
- Palm sugar – 1 teaspoon (or brown sugar as an alternative)
- Fresh or dried Kaffir lime leaves* – x 2 leaves
- Lemongrass stalk – 1 x chopped (remove & discard outer tough skin before chopping)
- Mild curry powder – 2 tablespoons
- Garlic – 4 x cloves
- Spring Onion – 3 x stalks roughly chopped
- 150ml cold water
- Sweet potatoes – 400g chopped into small cubes (1 large or two very small sweet potatoes)
- Mild curry powder – 1 teaspoon
- Tinned Chickpeas – 1 x can (240g drained weight)
- Vegetable stock – 400ml (1x vegetable stock cube & add boiling water)
- Salt – to taste
- Vegetable oil – 2 tablespoons
- Instant Microwaveable Basmati Rice x 2 250g packets
- Salad leaves, lime wedges & Coriander to garnish (optional)
- Pre heat your oven to 180 degrees. Pre heat a large sauté pan or medium sized pot to a high heat on your stove.
- Mix your chopped sweet potatoes, 1 x teaspoon of curry powder, 1 x tablespoon of vegetable oil, salt & pepper in a bowl. Add to a lightly greased baking tray and place in the oven for 15 minutes.
- Add the curry paste ingredients and water into a food processor/blender. Blend until the curry paste is a smooth puree consistency.
- Add 1 tablespoon of vegetable oil to the sauté pan then add all of the blended the curry paste. Stir fry for 2 minutes, then add the chickpeas, sweet potatoes, hot vegetable stock to the pan and bring to the boil for an additional 2 minutes, stirring frequently. Reduce to heat to a relatively low level, leave to simmer for 8-10 minutes. Ensure you stir throughout cooking to prevent the bottom of the pan burning as the curry sauce is quite thick in texture.
- Once cooled place into 4 meal prep containers, with the equally portioned rice and garnish with fresh coriander & lime. Add salad leaves/vegetable greens of your choice, I serve mine with lamb’s lettuce.
*Fresh Keffir lime leaves taste a lot more fragrant than the dried spice version, so try to use fresh if possible. Most supermarkets sell dried Kefir lime leaves in the spices section. For my readers in the UK I found Sainsburys usually stocks fresh Kafir lime leave in the herbs section. Otherwise you can also get fresh Kefir lime leaves from your local Asian/Chinese Supermarket.
- Category: Meal Prep
- Cuisine: Asian
Keywords: Meal Prep, Creamy Sweet Potato and Chickpea Curry, Asian Food, Vegetarian, Lunch