Ingredients
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For the Curry Paste:
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1. 2 tablespoons fresh ginger, peeled and minced
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2. 1 garlic clove, peeled and minced
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3. 1/2 teaspoon ground cumin
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4. 1/2 teaspoon ground coriander
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5. 1/4 teaspoon ground turmeric
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6. 1/4 teaspoon ground cardamom
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7. 1/4 teaspoon paprika
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8. 1/4 teaspoon sea salt
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For the Curry Sauce:
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9. 1 can (15 oz.) no-salt-added chickpeas, drained and rinsed
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10. 2 medium sweet potatoes, peeled and cubed
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11. 1 large yellow onion, thinly sliced
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12. 2 teaspoons arrowroot powder
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13. 1/2 cup unsweetened coconut milk beverage
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14. 2 cups vegetable broth
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15. 1/4 cup water
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16. 1/4 cup chopped cilantro leaves (optional)
Directions
Subtitle: A delicious and hearty vegan curry that’s perfect for any meal!
Description: This creamy chickpea and sweet potato curry is packed with protein and fiber from the chickpeas, sweetness from the caramelized onions, and a burst of flavor from the spices. It’s gluten-free, kid-friendly, and ready in just 30 minutes!
Difficulty: Easy
Serves: 4
Ingredients:
For the Curry Paste:
1. 2 tablespoons fresh ginger, peeled and minced
2. 1 garlic clove, peeled and minced
3. 1/2 teaspoon ground cumin
4. 1/2 teaspoon ground coriander
5. 1/4 teaspoon ground turmeric
6. 1/4 teaspoon ground cardamom
7. 1/4 teaspoon paprika
8. 1/4 teaspoon sea salt
For the Curry Sauce:
9. 1 can (15 oz.) no-salt-added chickpeas, drained and rinsed
10. 2 medium sweet potatoes, peeled and cubed
11. 1 large yellow onion, thinly sliced
12. 2 teaspoons arrowroot powder
13. 1/2 cup unsweetened coconut milk beverage
14. 2 cups vegetable broth
15. 1/4 cup water
16. 1/4 cup chopped cilantro leaves (optional)
Instructions:
1. For the curry paste, combine all ingredients in a food processor and process until smooth. Set aside.
2. Preheat a large saucepan over medium heat. Add the oil and once shimmering, add the onions. Cook, stirring occasionally, for about 5 minutes or until softened.
3. Stir in the curry paste and cook for another minute. Pour in the coconut milk, broth, and water. Increase heat to high and bring mixture to a simmer.
4. Reduce heat to low and let simmer, uncovered, for about 10 minutes.
5. Meanwhile, prepare the sweet potatoes. Place them in a microwave-safe bowl with a tablespoon of water and cover with plastic wrap. Microwave on high for 5-6 minutes, stirring halfway through, until tender.
6. Once the sweet potatoes are done, mash them slightly with a fork to create a chunky texture.
7. When the sauce has thickened, remove from heat. Stir in the chickpeas, sweet potatoes, and arrowroot powder. Let sit for a few minutes to thicken further.
8. Season with salt and pepper to taste. Garnish with chopped cilantro, if desired. Serve over rice or quinoa.
Note: You can adjust the spice level by adding more or less of each ingredient in the curry paste.
Steps
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1
Done
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For the curry paste, combine all ingredients in a food processor and process until smooth. Set aside. |
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2
Done
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Preheat a large saucepan over medium heat. Add the oil and once shimmering, add the onions. Cook, stirring occasionally, for about 5 minutes or until softened. |
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3
Done
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Stir in the curry paste and cook for another minute. Pour in the coconut milk, broth, and water. Increase heat to high and bring mixture to a simmer. |
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4
Done
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Reduce heat to low and let simmer, uncovered, for about 10 minutes. |
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5
Done
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Meanwhile, prepare the sweet potatoes. Place them in a microwave-safe bowl with a tablespoon of water and cover with plastic wrap. Microwave on high for 5-6 minutes, stirring halfway through, until tender. |
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6
Done
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Once the sweet potatoes are done, mash them slightly with a fork to create a chunky texture. |
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7
Done
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When the sauce has thickened, remove from heat. Stir in the chickpeas, sweet potatoes, and arrowroot powder. Let sit for a few minutes to thicken further. |
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8
Done
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Season with salt and pepper to taste. Garnish with chopped cilantro, if desired. Serve over rice or quinoa. |
