Easy Vegan Sweet Curry Bowl
Ingredients
- 2 cans chickpeas, rinsed and drained
- 1 15 oz can of crushed tomatoes
- 1/2 red onion, diced
- 1 inch fresh ginger, minced
- 1 tbsp minced garlic
- 1 1/2 tbsp curry powder
- 1 tbsp maple syrup or sweetener of choice
- Juice of half a lemon
- 2 Yukon gold potatoes, diced
- 3 cups vegetable broth
- Salt and pepper to taste
Preparation
Instant pot method
Add all ingredients to the Instant Pot, seal the lid, and set to manual pressure for 15 minutes for a creamy and thick curry.
Stove top method
Sauté onions in a medium pot until softened.
Add garlic and ginger, sautéing until fragrant.
Add a splash of vegetable broth and curry spice, stir and allow spices to become fragrant for 1-2 minutes.
Add chickpeas, potatoes, and tomatoes, stir to combine.
Add remaining ingredients except lemon, bring to a boil, then reduce to a simmer.
Allow to cook for about 25 minutes or until curry has reduced and thickened.
Squeeze juice of lemon over the top and serve.
Serving suggestions
Pair with avocado, forbidden rice, and broccoli for a complete meal.
