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Happy Monday!
I don’t make curry stews as often as I should. They are so easy, you can make big batches and can easily omit any spice you may not have (maybe not the curry mix!!). I usually eat mine over white or brown basmati rice but I suppose you could use any other grain. I’m not a fan of spicy food and this recipe makes for a mild flavor — feel free to up the doses! I also add lots of lemon juice and fresh coriander just before serving to make everything sweeter and more tolerable to my palate. I actually love the taste, just can’t stand the spiciness sometimes!
SWEET POTATO & CHICKPEA CURRY {vegan}
by Marta Giaccone
Recipe
serves 4
prep time: 10 mins, cook time: 20 mins, total time: 30 mins
500 gr sweet potato, peeled, diced and steamed/boiled
3 shallots (or 1 onion), finely sliced
3 garlic cloves
2 tbsp coconut oil
salt
1 tsp mustard seeds
1 tsp whole cumin seeds
1 tsp ground coriander
1 tsp ground turmeric
1 tsp curry/garam masala mix
handful curry leaves
a piece of fresh ginger, grated
400 ml (1 can) coconut milk
1 can of cooked chickpeas
a handful of fresh spinach
juice of 1 lemon
fresh coriander
brown basmati rice, cooked
Method
- Thinly slice shallots. Peel and crush garlic. Add to a pan with 2 tbsp of coconut oil and a pinch of salt. Sauté over medium/low heat, stirring often, until translucent.
- Add all spices, from mustard seeds to ginger, and stir.
- Add sweet potatoes and let cook for a few minutes.
- Add coconut milk, drained chickpeas and spinach. Let cook for a few minutes. Add a little bit of water if needed, depending on desired consistency. Take out curry leaves.
- Before serving, add lemon juice and chopped fresh coriander. Serve warm over basmati rice (I used long grain brown basmati).
