Creamy Chickpea Curry Recipe with Coconut Milk
A deeply savory curry main vegetarian dish with sweet potatoes, chickpeas, roasted tomatoes, coconut milk and fried halloumi cheese.
Servings: 4
Equipment
- Y-shaped vegetable peeler
Ingredients
- 1 teaspoon balsamic vinegar not needed if using Balsamic Roasted Tomatoes13.5 ounce can coconut milk full fat or low fat14.5 ounce can cooked chickpeas or 1 ½ cups¼ cup sliced sun-dried tomatoes½ teaspoon Better Than Bouillon Vegetable Bouillon Paste, (up to 1 teaspoon, depending on your preferences) or 1 bouillon cube, (see notes)4 ounces Halloumi cheese cut into ½" slicescoarsely chopped cilantro, for garnishthinly sliced mint leaves, for garnishlime wedges for garnish
- 2 cups peeled and ¾" diced sweet potatoes (2 small sweet potatoes)
- 1 tablespoon extra-virgin olive oil divided
- ½ Serrano chile, seeded and minced
- 1 tablespoon Thai red curry paste up to 2 tablespoons, according to taste
- 14.5 ounce can Fire-Roasted Diced Tomatoes
- 1 teaspoon balsamic vinegar