GIVE THIS CREAMY CURRY COCONUT CHICKPEAS & POTATO / VEGAN RECIPE A TRY / IN THE KITCHEN WITH LYNN

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Canola oil is often less expensive than vegetable oil.

Start by boiling chickpeas or use canned chickpeas, rinsed and drained.

Peel and chop sweet potato into cubes.

Gather whole cumin seeds, curry powder, ground cumin, mixed masala, coconut milk, chopped onions, garlic, chives, salt, chili pepper flakes, paprika, and oil.

Heat oil in a pan over medium heat.

Add chopped garlic and onions to the pan, frying until onions are translucent and garlic is fragrant, about 1 minute.

Add whole cumin seeds to the pan and fry for another minute.

Add the boiled chickpeas to the pan, ensuring they are soft. If using canned, rinse them first.

Add the chopped sweet potato to the pan and toss everything together.

Season the mixture with curry powder, ground cumin, and mixed masala, frying for another 1-2 minutes while stirring to prevent sticking.

Pour in 1 cup of coconut milk and 1 cup of water into the pan, stirring to combine.

Season again with salt, paprika, chili pepper flakes, and crushed vegetable cubes, then stir well.

Cover the pot and let it come to a boil for 5-6 minutes.

Check the sweet potato for doneness, stirring occasionally to prevent sticking.

Add frozen bell peppers and flavored peppers to the pot, stirring to combine.

Lower the heat and let it cook for another 2-3 minutes.

Turn off the heat and serve the creamy vegan coconut chickpeas and potato with white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary