Sweet Potato, Chickpea and Spinach Curry #vegan #dinner

Sweet Potato, Chickpea and Spinach Curry #vegan #dinner

This simple and sound Sweet Potato, Chickpea and Spinach Curry is a 30 minute one pot wonder! This veggie lover and without gluten dish uses yellow curry glue and coconut milk as a base to make a genuinely tasty and velvety curry.

Sweet Potato, Chickpea and Spinach Curry. It's prepared in 30 minutes and it's everything done in only one pot. The mix of flavors work so well together and I cherish that I even snuck a touch of greenery in there for good measure. Serve this curry without anyone else or with rice however help yourself out and include squashed peanuts top for some crunch. Truly. It's SO great.

I want to serve this curry over a bed of basmati rice however dark colored rice would function admirably as well. You could even serve it with cauliflower rice for a low carb form. I likewise prefer to sprinkle some squashed peanuts on top for additional crunch.

Also try our recipe Chickpea Curry with Potato (Chana Aloo Curry)

Sweet Potato, Chickpea and Spinach Curry #vegan #dinner


This Sweet Potato, Chickpea and Spinach Curry is a 30 minute one pot wonder! It’s perfect for Meatless Monday and is Vegan and Gluten Free.

Ingredients

  • 1 tsp olive oil
  • 1 sweet potato peeled & diced
  • 1 brown onion diced
  • 1 red capsicum / bell pepper diced
  • 1 carrot diced
  • 1 cup baby spinach washed
  • 400g / 15 oz can chickpeas drained and rinsed
  • 400ml / 13.5 oz can coconut milk
  • 1 tbsp yellow curry paste
  • 1 tsp soy sauce / tamari / coconut aminos
  • 1 tsp crushed garlic
  • 1/2 tsp crushed ginger
  • 1 cup water


Optional

  • 1 tbsp unsalted peanuts crushed
  • cooked rice


Instructions

  1. Heat oil in a large saucepan on medium-high.  Add onions and cook, stirring, for 2 minutes or until softened.  Add garlic and ginger and cook for another 30 seconds.  
  2. Add sweet potato, capsicum / bell pepper, carrot and chickpeas to the saucepan and cook for 1 minute, stirring constantly.  
  3. Add coconut milk, curry paste, soy sauce and water to the saucepan and stir to combine.  Bring to boil, then reduce heat to a simmer for 20 minutes, or until the sweet potato is cooked fully.
  4. Stir baby spinach through curry until wilted, then serve either on it's own or on top of rice with a sprinkle of peanuts on top.  


Read more our recipe : Zucchini Fries

Source : https://bit.ly/2Z4qjI6

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