Whisking It

Wednesday

9

March 2016

Sweet Potato, Spinach & Chickpea Curry {V}

Written by , Posted in Mains, Vegan

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There is a massive vegan movement happening around the world at the moment. I think more and more people are becoming aware of the impact that the animal agriculture industry is having on the environment. Both Kyla and myself have not made the move to complete vegan lifestyle, however we both believe in minimising meat consumption and being aware of what we eat and how it affects both our bodies and the world in general.

I think, even from a self-preservation point of view, avoiding meat purely because of the hormones that go into mass-meat production is an important thing to consider. We are so over exposed to chemicals and hormones as it is, so even if you just stick to Meat-Free Mondays or try sticking to animal products two or three times a week then you are already starting to make a positive impact. If everyone in the world cut down on meat consumption or started Meat-Free Mondays we would already be that much closer to creating a more sustainable world.

PHEW. Enough of the heavy stuff right? All I am saying is give it a go, cut down a little :) Try this dish to start – believe me, you won’t even miss the meat.

Also – I have said it before and I will say it again: Sweet potato, spinach and chickpeas is literally the best combination in the world. I am gonna do a post one day soon on how many different dishes you can do with these 3 ingredients. This curry is the culmination of my favourite ingredients. Spices and all.

You’ll see in the pics that I attempted a gluten-free, vegan naan bread in this recipe, but it didn’t quite come out as well as I planned… bit cakey and not chewy enough. I will attempt it again because we need gluten-free, vegan naan in our lives.

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Sweet Potato, Spinach & Chickpea Curry {V}
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. 3 medium sweet potato
  2. 1 can chickpeas (or 240g fresh soaked)
  3. 2 cups chopped spinach
  4. 1 can chopped tomatoes
  5. 1 can coconut milk
  6. 1 onion
  7. 1 cup chopped cherry tomatoes
For the curry paste
  1. 1 70g can tomato paste
  2. 2 tsp tumeric
  3. 1 tsp cinnamon
  4. 1 tsp cumin
  5. 2 tbsp medium curry powder
  6. 2 tsp crushed fresh ginger
  7. 2 tsp minced fresh garlic
Instructions
  1. Heat the oven to 220° C and roast the sweet potato for 30 - 45 minutes until cooked through.
  2. Muddle the curry paste ingredients together in a mortar and pestle.
  3. Fry the onion in a splash of olive oil or coconut oil. Add the curry paste and fry until the paste darkens.
  4. Add the canned tomatoes to the pan and simmer for 5 - 10 minutes.
  5. Add the sweet potatoes and coconut milk and simmer for a further few minutes.
  6. Last add the chickpeas and cherry tomatoes and take off the stove after about 6 minutes.
  7. Serve with brown basmati rice.
Notes
  1. Include some gluten-free naan bread on the side (recipe coming soon!)
Whisking It http://whiskingit.co.za/wp/

2 Comments

  1. b j murrell
    • Lexi Monzeglio

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