Vegan Chickpea and Sweet Potato Curry

image

Curry:
1 teaspoon olive oil
1/2 yellow onion, chopped
1 clove garlic, minced
1 tablespoons minced ginger
15-ounce can chickpeas (about 1 1/2 cups)
2 cups canned or boxed chopped tomatoes
2 cups small cauliflower florets
1 sweet potato, peeled and diced
1 can light coconut milk
1 cup vegetable broth
1 tablespoon garam masala
1/2 tablespoon curry powder
1 teaspoon salt
2 cups lightly packed baby spinach, chopped

Coconut rice:
1 1/2 cups uncooked brown basmati rice
1 can light coconut milk
water

To make the curry:

Heat the oil in a pan, and sauté the onions, garlic, and fresh ginger for seven minutes. Transfer the onion mix to a slow cooker, and add remaining ingredients except for the spinach. Heat on low for six hours (or on high for four hours). Before serving, stir in the spinach, and heat for five more minutes.

To make the rice:

I used a rice cooker, so I substituted the water in my normal rice recipe for coconut milk and cooked in the rice cooker.

I got this recipe compliments of POPSUGAR. and it was brilliant!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s