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Vegan January-Day 1: Sweet Potato and Chickpea Curry

Updated: Jan 18, 2022

Looking to add more protein and flavour into your diet? Don’t worry-this fiber filled curry will leave your tastebuds and tummies merry.


Prep work

 

Chop up several cloves of garlic, a big onion, and some ginger.


Get a jar of curry paste and vegetable stock cube from the store for that spice factor.


Peel 2 or 3 sweet potatoes, and chop them into small pieces- the size of your thumb.


Take your chopped sweet potatoes and put them into a pot of boiling water until they soften.


Open a can of chopped tomatoes, coconut milk, and chickpeas (drain the chickpeas.)


Choose a base of either rice or leafy greens (or both if you’re in the mood.) Put that to the side.



Cooking Instructions


 

Heat a non-stick pan with some oil and add your chopped garlic, onion, and ginger into it. Cook for several minutes, and bask in the delicious aroma.


Stir in your curry paste and cook for a minute. Add in your drained chickpeas and softened sweet potatoes.


Add in the vegetable stock cube stirred into half a glass of hot water as well as the chopped tomatoes and coconut milk.


Bring the curry to a simmer for 20-30 minutes. This would be a perfect time to cook your rice.


Once the curry has had time to simmer, get ready to serve!


Serve the curry over leafy greens as a light meal or serve with rice and naan breads for a more hearty dinner.




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