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Easy Sweet Potato Curry (vegan)


  • Prep Time: 40
  • Cook Time: 25
  • Total Time: 65

Description

a sweet and savory curry


Scale

Ingredients

  • 1 broccoli
  • 1 cauliflower
  • 3 carrots
  • 2 large sweet potatoes
  • 2 tablespoons coconut oil
  • 2 cinnamon sticks
  • 10 cardamom seeds
  • 3 bay leaves
  • 2 and 1/2 teaspoons of curry
  • 1/4 teaspoon nutmeg
  • 1/41/2 teaspoon pepper
  • 1 teaspoon salt
  • 2 cans (800ml) coconut milk
  • 1 can (800g) chickpeas
  • 1 cup (185g) rice, cooked

Instructions

  1. Wash and cut the broccoli, cauliflower and carrots. Peel the the sweet potatoes and also cut into bite-sized pieces.
  2. Heat the coconut oil in a pan and add all the spices. Cook until fragrant, about 2 minutes.
  3. Combine the chopped vegetables, spices and coconut milk in a large pot and cook until tender, about 25 minutes. Then turn off the heat and add in the chickpeas. Leave the curry on the hot stovetop so it can thicken.
  4. Serve with your favorite type of rice and fresh herbs.

Notes

  • Store in the refridgerator up to 5 days or longer.

Nutrition

  • Serving Size: 12