Vegan
Sweet Potato
Chickpea
Curry
This tasty curry recipe is bursting with highly nutritious ingredients. From anti-oxidant rich sweet potatoes to the medium chain triglycerides (MCT’s) in coconut milk, this curry is almost a superfood in itself! And by incorporating a variety of plant proteins in one recipe you can ensure you’re getting a complete complement of essential amino acids.
Prep & Cook Time: 45 minutes
Yields: 4 servings
Ingredients:
2 TBSP olive oil
1 yellow onion, chopped
2 garlic cloves, finely chopped
1 TBSP grated fresh ginger
2 jalapeños, seeded and finely chopped
2 TBSP curry powder
1 TBSP garam masala
1 tsp paprika
1 tsp turmeric
1 tsp ground cumin
Salt and pepper to taste
1 large sweet potato, peeled and cut into 1/2-inch cubes
1 can (15 oz) chickpeas, drained and rinsed
½ can* (14 oz) unsweetened coconut milk, well shaken
1 cup frozen peas
1 can (15 oz) diced tomatoes
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2 cups water
½ cup red or white quinoa
1 cup quick cooking brown rice
*freeze the reaming coconut milk in a plastic container or zipper bag to use at a later time
Directions:
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Make the curry base: In a heavy-bottomed saucepan over medium-low heat, warm the oil. Add the onion, garlic, ginger and chili and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in spices and cook, stirring constantly, until fragrant, about 30 seconds. Season with salt and pepper.
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Cook the vegetables: Add the sweet potato, chickpeas, and coconut milk to the pan. Raise the heat to medium-high, bring just to a boil, reduce the heat and simmer, uncovered, until the sweet potato is tender, about 10 minutes. Add the peas and tomatoes and cook until heated through.
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Prepare quinoa brown rice blend: Bring 1 cup of water to boil in a medium saucepan. Add quinoa, cover, reduce heat and let cook until all water is absorbed – about 15 minutes. Set quinoa aside. Boil reaming 1 cup of water, add rice, cover and let cook until all water is absorbed – about 10 minutes.
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Serve curry over quinoa brown rice blend.
Notes:
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Although this curry is flavorful, it isn’t especially spicy. If you like your curry with a kick try adding cayenne pepper or red pepper flakes. Start with 1 tsp and add more if desired.
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Unsweetened coconut milk is stocked in most large grocery stores either in the Asian or Indian foods section or next to the coconut water. Note that coconut water – a thin, electrolyte-rich beverage – is not a substitute for coconut milk which is thicker and has a higher fat content.