Every January, millions of people around the world take part in Veganuary – a challenge to eat completely plant-based for 31 days. What started as a small campaign in 2014 has turned into a global movement, inspiring people to rethink what’s on their plates, reduce their environmental impact, and discover that eating vegan isn’t about restriction. To get you started, this creamy coconut chickpea curry recipe proves that plant-based food can be full of flavour.

Serves: 4 | Prep time: 10 minutes | Cook time: 30 minutes

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 2 teaspoons mild curry powder
• 1 teaspoon ground cumin
• 2 medium sweet potatoes, peeled and cubed
• 1 can chickpeas (400g), drained and rinsed
• 3 cups vegetable stock (about 750ml)
• 1 cup coconut milk (reserve a little for topping)
• Juice of half a lemon
• Salt and pepper to taste

For serving:

• A spoonful of coconut yoghurt or cream
• A few extra chickpeas (roasted or plain)
• Sliced red chilli
• Fresh parsley or chives, finely chopped
• Drizzle of olive oil or chilli oil
• Crusty bread on the side

Method

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent.
2. Stir in the garlic, ginger, curry powder, and cumin. Cook for one minute.
3. Add the sweet potatoes, chickpeas, and vegetable stock. Bring to a boil, then reduce the heat and simmer for about 20 minutes until the sweet potatoes are tender.
4. Stir in the coconut milk and simmer for another few minutes.
5. Blend the soup until smooth using a stick blender (or leave it a little chunky for texture).
6. Add lemon juice and season with salt and pepper.