VEGAN SWEET POTATO CHICKPEA CURRY
Yummy vegan curry dish. Serve with basmati rice and naan bread.
Provided by Sherri Zeringue D'Argenio
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 292.7 calories, Carbohydrate 22.3 g, Fat 21.6 g, Fiber 4.9 g, Protein 5.1 g, SaturatedFat 13.4 g, Sodium 515 mg, Sugar 3.4 g
VEGAN SWEET POTATO AND CHICKPEA CURRY
Make and share this Vegan Sweet Potato and Chickpea Curry recipe from Food.com.
Provided by Mawthook
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Fry the cumin seeds for a minute in a dry medium-high frying pan and then grind them with the other whole spices in a mortar and pestle or a spice grinder.
- Fry onion, ginger, and chilli peppers in the oil until the onion is soft and translucent. Add the garlic and fry for a couple of minutes.
- Add the spices and stir for a minute or so. Add the tomatoes, sugar, salt, and pepper. Cook, stirring often, for 5 minutes.
- Pour in the coconut milk, add sweet potatoes and chickpeas. Bring to a boil, then reduce heat and simmer for 15 minutes.
- About 5 minutes before serving, add spinach if you are using it and cook until it just wilts but retains its bright green color.
- Add the juice from one lemon to taste, to lift the flavor.
- Serves well with brown and wild rice.
Nutrition Facts : Calories 554.3, Fat 31.2, SaturatedFat 20.4, Sodium 716.6, Carbohydrate 63.8, Fiber 11.7, Sugar 12.8, Protein 12.5
SWEET POTATO AND CHICKPEA CURRY
Recipe of the week in "The Week" magazine (heehee). Originally from the NY Times. Easy to make (e.g., some of the hard-to-cut vegetables are processed in a blender or food processor, and don't be put off by the no. of ingredients; they are mostly dried spices) and also ideal as a leftover served atop a thick piece of sourdough toast as per Nigella Lawson. Update - I made this the other night, and it was very tasty with lite coconut milk. I plan to make this again soon:D
Provided by Kumquat the Cats fr
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Chop the onions if using a blender.
- In food processor or blender, combine onions, garlic, hot pepper and ginger. Pulse until finely chopped.
- Pour oil into large saute pan over medium-low heat. Add chopped onion mixture and saute until softened, about 5 minutes.
- Add hot pepper flakes, ground ginger, ground coriander, cumin, turmeric, cardamom, and 1/2 teaspoon salt. Stir to mix. Add sweet potatoes and stir until well covered in spices. Stir in coconut milk.
- Dissolve tamarind paste in hot vegetable broth and add to pan. Bring to boil, reduce heat and simmer, partially covered, until sweet potatoes are just tender, about 30 minutes or more. Taste potatoes to make sure they are cooked all the way and allow additional cooking time of necessary.
- Add chickpeas and simmer until heated through, about 5 minutes. Adjust salt to taste. Transfer to bowl and sprinkle with chopped cilantro. Serve with white rice if desired.
Nutrition Facts : Calories 367.8, Fat 4.5, SaturatedFat 0.4, Sodium 565.4, Carbohydrate 72.5, Fiber 12.7, Sugar 9.1, Protein 11.1
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- In a large saucepan, heat the oil over medium heat. NOTE: I used water instead, did not use oil. The oil is hot enough when a cumin seed sizzles when tossed into the pan. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them). Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.
- Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and saute for a couple of minutes, until the garlic softens.
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