Vegan Tomato Curry

I really like curry, and this is perhaps my third recipe where I use it.

For this recipe I used my Japanese-inspired curry recipe as a base. Then I added some tomato paste, making it more similar to Indian curry. I also used sweet potato instead of the normal yellow potato. Both additions blend very well with the chickpea.

The final result is a delightful vegan curry rice which will surely make you become addicted to curry like I am!

  • DifficultyMedium
  • CostCheap
  • Preparation time10 Minutes
  • Cooking time25 Minutes
  • Servingserves 3 people
  • Cooking methodStove
  • CuisineAsian


  • 350 gJasmine rice
  • 300 mlvegetable broth
  • 250 gcanned chickpeas (at the net of their aquafaba )
  • 100 mlcoconut milk (full fat)
  • 2 spoonstomato paste
  • 2 spoonscurry powder
  • 1 spoonplain flour
  • 1onion
  • 1 clovegarlic
  • 1carrot
  • 1sweet potato (medium size)
  • 1 pinchtable salt
  • q.s.fresh parsley (or coriander)


  1. – slice the onion finely and crush the garlic cloves, then put them in a saucepan together with the salt and 2 spoons of extra virgin olive oil, then mix well;

    – peel the carrots and the potato, chop them in small cubes and put them into the saucepan too;

    – put the saucepan onto the fire and cook over medium heat;

    – as soon as the onion starts to fry, cover the pot with its lid and put the flame to minimum;

    – let the vegetables to stew in their own liquid, then add the tomato paste and stir well;

    – pour the hot broth and mix well, cook for about 10/15 minutes;

    – meanwhile take a separate bowl and sift the flour and the curry powder onto it;

    add the coconut milk and whisk well;

    pour the thus obtained curry paste onto the boiling vegetables and stir well;

    – adjust the flame to medium and add the drained chickpeas;

    – stir and cook for another 30sec then remove the pan from the stove;

    – cook the rice in a separate pan with abundant salted water, or use a rice steamer;

    – pour the curry into a bowl and serve along with the rice;

    – top with sliced chili, leeks (green part) and parsley;

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