Sweet Potato & Chickpea Curry
I like to eat like a Queen.
Truly, I simply refuse to eat mundane meals. Especially for dinner. I firmly believe every meal should be satisfying. Not every meal has to be a feast, but whether it's a smoothie, sandwich, or full-on sit down dinner, it should provide whole food goodness that satisfies the body and soul. If a meal doesn't "hit the spot", I become a snacking fiend, grabbing every sugary and/or salty snack (often both) I can find, and munch until I feel I've found whatever it was I was "missing". This actually happened the other night! Dinner was unsatisfactory (to say the least), and as soon as I got home, I had popcorn, chocolate covered coconut, dried figs, bananas, and almond milk. True story! I lose myself in a black hole of salt and sugar cravings. It's a mental thing, and it happens to the best of us.
Long story short, listen to your body and eat like the Queens and Kings you are!
With this chickpea curry recipe, you can eat like you "got it like that", while still remaining financially frugal! With your spice cabinet locked and loaded, all it requires is a red onion, sweet potato, a can of organic chickpeas, and a can of coconut milk. The other vegetables are completely up to your palate's and wallet's discretion. I used a red bell pepper, some grape tomatoes, carrots, and frozen peas, summing up to a whopping fifteen bucks for my ingredient list. That also upped the amount of food I had to about 4 servings, though. That's $3.50 a meal, people.
New to Vegan dishes? The great thing about this one is that it's incredibly savory and is full of flavor. Thanks to the array of Eastern spices, this protein-packed dish is hearty enough for any hungry crowd.
Sweet Potato and Chickpea Curry Dish
(Preferably eaten with quinoa or jasmine rice)
Prep time: 5-10 min
Cook Time: 25 min
1 medium sized frying pan, about 3+ inches deep, with lid
Olive oil 1/3 cup
turmeric 1.5 tbsp
Cumin 1 tbsp
Coriander 1 tsp
Cayenne Pepper 1/4 tsp
Bay leaves (optional, 2-3)
Garlic powder 1 tsp
Pepper 1/2 tsp
Salt 1/2 (or as desired to taste)
ginger powder 1/2 tsp
1 can whole coconut milk
1-2 sweet potatoes (2 cups chopped)
1 can of organic chickpeas
1/2 red onion
1 red bell pepper
1 cup frozen peas
2 cups small baby carrots
1.5 cup halved of cherry tomatoes
3-5 cloves fresh garlic
1. Cut sweet potato into small cubes, about 1 square inch in width. Cut cherry tomatoes in half, carrots into fourths (or smaller), smash and chop up garlic, and cut onion and bell pepper as desired. Set ingredients aside.
2. In the frying pan pan, heat 1/3 cup olive oil at med-high (8 out of 10 on my stovetop). Throw in chopped onion, and sauté for about 2-3 minutes.
3. Add chopped sweet potato and carrots, sauté for 5 minutes, stirring every 1-2 minutes.
4. Add can of coconut milk, all spices, and 1 cup of water, stir. Keep heat on medium-high for 5 or so minutes (8 out of 10 in heat) allowing spices to thicken the water added.
5. Add remaining ingredients and cook on medium-high for another 5 minutes, stirring every 2 or so minutes.
6. Turn heat down to low-medium heat (About 5 out of 10 in heat) and cook 5-10 minutes, or until sweet potato is desired texture.