Simple Vegan Chickpea & Sweet Potato Curry Recipe

Simple Vegan Chickpea & Sweet Potato Curry Recipe

Whether you're cooking for a large crowd or a small family gathering and want to serve something delicious and memorable, this vegan chickpea and sweet potato curry recipe is sure to be a hit. Packed with tender chickpeas, sweet potatoes, and a medley of spices, this curry is not only vegan and gluten-free but also easy to scale up for parties or family celebrations. No matter if you're hosting a casual get-together or a festive feast, this dish will surely impress your guests and leave them coming back for seconds!

Top Tips on Cooking Curry for a Crowd 

• To scale up this sweet potato and chickpea recipe, you don't need to increase everything by as much as you think, especially the liquid element of the recipe. If you are multiplying the recipe by 5, you will not need 5 times the liquid. Make sure to be careful adding especially flavourful spices like chilli or garlic – don't overdo it!
• Ginger and garlic quantities should be roughly equal in a curry.
• If you put too much spice in your recipe, you can balance this out at the end of cooking by adding lemon juice.
• During your curry cooking, frozen, pre-chopped vegetables and spices such as onions, ginger, and garlic can also be a great way to cut down on prep time if you are cooking curry for a party or a large number of people
• Buy or borrow a rice cooker which takes the stress away and serves perfectly cooked, fluffy rice.
• See below for an easy and inexpensive curry recipe for 35 people!

Goan Chickpea and Sweet Potato Curry Recipe

 

Vegan Chickpea & Sweet Potato Curry ingredients for 35 people

• 3 tablespoon oil (check out the best oil for curry here)
• 4 onions, chopped (here is how to cook onions for curry)
• 8 garlic cloves, crushed or chopped
• 100g ginger, grated
• 100g of Goan Spice Blend from Spice Pots  
• 3 tins tomatoes
• 3kg sweet potatoes, peeled and cut into 3cm chunks
• 3 - 4 tins 400g tin chickpeas, drained and rinsed
• 3 tins 400ml tin coconut milk (add a little stock if you think you need more liquid) 
• 3 bags of washed spinach (add just before serving)
• Coriander, chopped to garnish
• Salt, to taste, about 5 teaspoons

Taste Tip: If our goan blend is too spicy for your taste, have a look at all of our vegan spice blends, featuring mild, medium, hot, and sweet!

Simple Chickpea & Sweet Potato Recipe

1. Cook the sweet potatoes in salted boiling water until tender, about 8 minutes. Alternatively, you can roast them in the oven, in small chunks for about 10 minutes.  You may need to do this in batches – this can be done the day before to save time.
2. Heat the oil over a medium heat, add the onions and cook slowly for around 10 minutes until the onions are soft and translucent. Don't rush this part! 
3. Add the garlic and ginger and cook for a couple of minutes.
4. Add a splash of water to the pan, then add the Goan spice mix.  Cook gently for about a minute then add the tomatoes.  Cook down for a few minutes, until the tomatoes have reduced and are a dark, thick paste.
5. Add the chickpeas, and stir gently until warmed through.  
6. Add the coconut milk and bring to a gentle simmer (you may need to loosen the coconut milk with a little boiling water or stock).
7. Add the cooked sweet potatoes and stir to combine, before adding the spinach. If you are cooking in advance, omit the spinach and add on the day once it's been reheated.
8. Season with salt as required and garnish with fresh coriander.

If you have any questions about our easy meals for large gatherings, feel free to get in touch with us at info@spicepots.com. Alternatively, check out more of our tips on making a better and easier homemade curry.

If you’re cooking for a crowd who prefers a meatier option, have a look at our Simple Chicken Curry For A Crowd Recipe! We have even more recipes to suit anyone's taste – check them out on our recipes page.