An easy peasy Vegan Curry Recipe with tasty chickpeas, green peas, spinach, sweet potatoes and plenty of tomatoes. This curry is simply to die for, but don’t just take my word for it. I have been toying with the idea of Vegan cooking for a while, and I’m taking dips into it slowly. I have to say that i do enjoy eating chicken and almost all kinds of seafood. But sometimes, a vegetarian diet or a vegan dish is what I crave. This curry was born out of a necessity, when I was cooking for a friend who is Vegan. She loves chickpeas, and she loves sweet potatoes. When I first wrote this recipe, I talked about including regular potatoes instead of its more sugary and healthier counterpart – but I swiftly changed my mind when what I could find in the NTUC were sweet potatoes.
I would rather use the orange variety of sweet potatoes here, as they are easier to find and look better in a curry. The purple variety, while delicious, have little aesthetic appeal in a fiery orange looking curry. But, you don’t cook just to consume with eyes, but with your tongue as well. So go with your instinct and your favourites.