Name: Vegan Indian-Style Curry with Sweet Potatoes, Eggplant, and Chickpeas
Total time: 1 h 30 min
Yield: Serves 4 to 6
Cuisine: Indian, Asia
Ingredients: 2 cups fresh cilantro leaves; 1 cup fresh mint leaves; ⅓ cup almond-milk yogurt; ¼ cup finely chopped onion; 1 tablespoon lime juice; 1½ teaspoon sugar; ½ teaspoon ground cumin; ¼ teaspoon salt; 1 (14.5-ounce) can diced tomatoes; 3 tablespoons vegetable oil; 4 teaspoons curry powder; 1½ teaspoons garam masala; 2 onions, chopped fine; 12 ounces sweet potatoes, peeled and cut into 1-inch pieces; Salt and pepper; 3 garlic clove, minced; 1 serrano chile, stemmed, seeded, and minced; 1 tablespoon grated fresh ginger; 1 tablespoon tomato paste; 1 pound eggplant, cut into ½-inch pieces; 8 ounces green beans; 1½ cups water; 1 (15 ounce) can chickpeas, rinsed; ½ cup canned coconut milk; ¼ cup minced fresh cilantro

Vegan Indian-Style Curry with Sweet Potatoes, Eggplant, and Chickpeas

Published on February 29, 2020

Time

1½ hours

Yield

Serves 4 to 6

Vegan Indian-Style Curry with Sweet Potatoes, Eggplant, and Chickpeas

Ingredients

Chutney

2 cups fresh cilantro leaves1 cup fresh mint leaves⅓ cup almond-milk yogurt¼ cup finely chopped onion1 tablespoon lime juice1½ teaspoon sugar½ teaspoon ground cumin¼ teaspoon salt

Curry

1 (14.5-ounce) can diced tomatoes3 tablespoons vegetable oil4 teaspoons curry powder1½ teaspoons garam masala2 onions, chopped fine12 ounces sweet potatoes, peeled and cut into 1-inch piecesSalt and pepper3 garlic clove, minced1 serrano chile, stemmed, seeded, and minced1 tablespoon grated fresh ginger1 tablespoon tomato paste1 pound eggplant, cut into ½-inch pieces8 ounces green beans1½ cups water1 (15 ounce) can chickpeas, rinsed½ cup canned coconut milk¼ cup minced fresh cilantro

Before You Begin

We prefer the richer flavor of regular coconut milk here; however, light coconut milk can be substituted. For a spicier curry, include the ribs and seeds from the serrano. Serve over rice.

Instructions

for the chutney

Process all ingredients in food processor until smooth, about 20 seconds, scraping down sides of bowl as needed. (Chutney can be refrigerated for up to 1 day.)

for the curry

Pulse diced tomatoes and their juice in clean, dry food processor until nearly smooth, with ¼-inch pieces visible, about 3 pulses. Heat oil in Dutch oven over medium-high heat until shimmering. Add curry powder and garam masala and cook until fragrant, about 10 seconds. Stir in onions, sweet potatoes, and ¼ teaspoon salt and cook, stirring occasionally, until onions are browned and potatoes are golden brown at edges, about 10 minutes.

Reduce heat to medium. Stir in garlic, serrano, ginger, and tomato paste and cook until fragrant, about 30 seconds. Add eggplant and green beans and cook, stirring constantly, until vegetables are coated with spices, about 2 minutes.

Gradually stir in water, scraping up any browned bits. Stir in chickpeas and tomatoes; bring to simmer. Cover, reduce heat to medium-low, and simmer gently until vegetables are tender, 20 to 25 minutes. Uncover, stir in coconut milk, and cook until warmed through, 1 to 2 minutes. Off heat, stir in cilantro, season with salt and pepper to taste, and serve with chutney.