Sweet Potato Chickpea And Eggplant Hotpot Food

GREEN CURRY WITH SWEET POTATO AND AUBERGINE (EGGPLANT)

Steps:

• Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.
• Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt; garnish with shredded lime leaf and cilantro.

VEGAN SWEET POTATO CHICKPEA CURRY

Steps:

• Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
• Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.

CHICKPEA SWEET POTATO STEW RECIPE BY TASTY

Steps:

• In large pot or Dutch oven, heat the coconut oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, or until the onion is semi-translucent.
• Add the garlic and ginger, and cook for 2-3 more minutes, until fragrant. Then add the sweet paprika, cumin, coriander, and cayenne and cook for 2 more minutes, until fragrant.
• Add the chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth, and bring to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
• Add the spinach and stir until wilted.
• Serve immediately.
• Enjoy!

SWEET POTATO, CHICKPEA AND EGGPLANT HOTPOT

Steps:

• Heat oil in a large saucepan on medium and cook onion for 5 minutes until softened and then add garlic, chilli and paprika, and cook for 1 minute till fragrant.
• Stir sweet potato through, eggplant, tomato passata and 2 cups of water and bring to the boil and then let simmer for 15 minutes until sweet potato is just tender and then add chickpeas and simmer for 5 minutes.
• Stir through parsley and serve with crusty bread.

VEGAN SWEET POTATO, CHICKPEA AND KALE STEW

Steps:

• Heat the beans, broth and bay leaf in a sauce pan over medium heat.
• Heat the oil over medium heat in a dutch oven or wok.
• Briefly sauté the garlic, ginger and mustard seed. Add the sweet potato and celery - sauté about 5 minutes.
• Add all the crushed seeds, the turmeric, paprika and dried chili. Stir through. Add the kale and cook until wilted.
• Finally, add in the beans, their liquid, and the coconut milk. Stir through and allow to simmer about 10 minutes or until all the veggies are very soft.
• Stir in the soy sauce and serve.