Brrrr.. it’s getting cold!!! This week in New Zealand the temperature has dropped and we have had thunder, lightening and tons of rain. Walking home in the dark (because it’s pretty much dark at 5-6pm now!) and all I crave is something warm and filling. So I created this delicious, spicy and super filling curry/stew – I liked it so much I knew I had to share with all of you! In autumn/winter we start losing all of our summer vegetables or they start tasting like rubbish so I picked foods that we all have in our cupboards and that aren’t super seasonal. A can of chickpeas, diced tomatoes – stock cubes, spices.. these are things we have around the house most of the time. I personally LOVE root vegetables – they’re so hearty, versatile and affordable and I pretty much always have them in my kitchen – notice a theme here?? Again, this recipe is completely vegan and going forward on my blog I’m aiming to keep recipes vegan or dairy free as that’s working for me and my body at the moment. 🙂
Chickpea & Sweet Potato Curry
6 generous servings
1 red onion
1 medium-size potato
1/2 cup frozen peas
2 cloves garlic
1 – 390g can chickpeas (drained)
1 medium -size sweet potato (I used orange kumara)
3 tbsp curry powder (medium – hot)
1 tsp hot paprika
1 tbsp fresh ginger
1 – 400g can of diced tomatoes
4-5 cups water with 1 vege stock cube
1 – 2 tsp sriracha (to taste)
300ml coconut cream
salt & pepper to taste
Vegan Naan bread
1. Slice red onion and heat 1 tbsp oil on a medium to high heat in a large casserole dish.
2. Once the onion start to cook add the garlic.
3. Wash & peel the sweet potato, potato & carrot and chop the carrot into discs and the potato & sweet potato into 2 x 1 cm cubes so they don’t disintegrate when stewing.
4. Add the root vegetables & chickpeas and stir again, allowing them to colour.
5. Add the fresh ginger, hot paprika, curry powder to the vegetables and stir again until everything is evenly coated.
6. Add the water (with the dissolved stock) & diced tomatoes to the casserole and stir again.
7. Leave on a medium heat and allow to cook for 25-30 minutes or until the potatoes easily fall off a knife when cut in to. Once the vegetables are cooked and the sauce/stock has thickened a little, add the coconut cream, sriracha and peas and allow to cook for a couple of minutes.
8. Taste and add salt & pepper to your liking.
9. Serve with roasted cashews, fresh coriander, hot rice & naan bread – enjoy!
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