Gluten-free sweet potato curry stew

Gluten-free sweet potato curry stew with coconut milk, chickpeas and tomatoes: creamy, spiced and easy – simple, hearty everyday cooking.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 380 kcal per serving
• Protein: 12 g
• Fat: 14 g
• Carbs: 52 g

Ingredients

• 500 g sweet potatoes
• 400 ml coconut milk
• 200 g chickpeas
• 1 onion
• 2 cloves of garlic
• 1 tbsp coconut oil
• 200 g tomatoes
• 2 tsp curry powder
• 1 tsp turmeric
• 1 pinch of salt
• 1 handful of coriander

Method

You’ll need: saucepan · chopping board · knife · wooden spoon · ladle

1. Peel the sweet potatoes and cut them into bite-sized cubes. Finely chop the onion and garlic.
2. Warm the coconut oil in a pan and cook the onion and garlic until soft and translucent. Toast the curry powder and turmeric briefly until fragrant.
3. Add the sweet potatoes, chickpeas, tomatoes and coconut milk to the pan. Stir well and bring to the boil.
4. Simmer the stew over a medium heat until the sweet potatoes are soft. Stir now and then so the flavours combine well.
5. Season to taste with salt. If you like it thicker, lightly mash a few of the sweet potato cubes in the pan.
6. Ladle into bowls and serve with fresh coriander.

Good to know

A stew like this rescues tired evenings. It's quick to get into the pan, pleasantly warming and tastes almost better the next day.

Swaps

Chickpeas → white beans (also contain fibre, a little milder in flavour); coconut milk → cashew butter plus water (provides unsaturated fats and makes it creamy; contains tree nuts); coriander → parsley (brings vitamin K and a fresher, milder note); coconut oil → olive oil (more monounsaturated fats).

Allergens

The recipe is gluten-free and dairy-free but contains coconut. If you're not used to chickpeas, start with a smaller portion; for children, season mildly, and in pregnancy the ingredients are fine in normal kitchen amounts.

Dairy-free recipes