MATERIALS
Makes ~4 servings
2 large sweet potatoes sliced into 1/4 in. rounds
1 large red bell pepper, diced
1 onion, diced
2 tsp minced garlic
3-4 tsp curry powder
1 tsp salt
1/4 tsp black pepper
2 cans chick peas, drained and rinsed
1 can full fat coconut milk
A few handfuls of spinach
1 cup uncooked brown rice, optional
PROCEDURE
Optional Prep: Prepare brown rice according to package instructions, if desired.
1. Preheat the oven to 425 degrees. Bake sweet potatoes for 20 minutes, flip, and bake an additional 15 minutes.
2. Add bell pepper, onion, garlic and 1/2 cup water to a large pan over medium heat. Bring to a simmer and cook for ~8 minutes. Add remaining spices, chickpeas, and coconut milk. Bring to a simmer, cover, reduce heat and cook ~10 minutes. Stir in a few handfuls of spinach in the last few minutes of cooking. Taste and adjust seasoning as required.
3. Serve over sweet potatoes and brown rice, if desired.
VARIATION
Add a few tablespoons of peanut butter after adding the spices.
Omit the sweet potatoes to save time.
Use your favorite veggies: peas, carrots, cauliflower, and/or broccoli all work well.
THE RUNDOWN
Easy, flavorful and ready in no time. Inspired by Indian cuisine, this dish is easily customizable with your favorite vegetables. Looking for a Thai inspired twist? Add a scoop of peanut butter to this savory goodness for a subtle, nutty sweetness.
Adapted From: The Vegan 8