Vegan Indian-Style Curry with Sweet Potatoes, Eggplant, and Chickpeas
By America's Test KitchenPublished on February 29, 2020
Time
1½ hours
Yield
Serves 4 to 6
Ingredients
Chutney
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 saltCurry
1 (14.5-ounce) can diced tomatoes 3 tablespoons vegetable oil 4 teaspoons curry powder 1½ teaspoons garam masala 2 onions, chopped fine12 ounces sweet potatoes, peeled and cut into 1-inch piecesSalt and pepper 3 garlic clove, minced1 serrano chile, stemmed, seeded, and minced1 tablespoon grated fresh ginger 1 tablespoon tomato paste 1 pound eggplant, cut into ½-inch pieces8 ounces green beans 1½ cups water 1 (15 ounce) can chickpeas, rinsed½ cup canned coconut milk ¼ cup minced fresh cilantroBefore 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
- 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.)
- 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.
for the chutney
for the curry
Time
1½ hoursYield
Serves 4 to 6Ingredients
Chutney
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
Curry
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
Ingredients
Chutney
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
Curry
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
Ingredients
Chutney
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
Curry
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
Why This Recipe Works
We cooked the spices and aromatics with our vegetables—an interesting combination of sweet potatoes; savory, meaty eggplant; and earthy green beans; plus a can of chickpeas—so they permeated every bite of the dish. Rounding out the sauce was a combination of water, pureed canned tomatoes, and a splash of coconut milk. We served it with an herb-packed cilantro and mint chutney.
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
- 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.)
- 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.
for the chutney
for the curry
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