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 (try to find good quality blends for more impressive flavors)
- 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
For the instant pot just add all these ingredients, seal and hit manual pressure for 15 minutes for nice creamy and thick curry
For stove top, add onions to a medium pot and sauté until softened
Add in garlic and ginger, sautéing until fragrant
Add in a splash of veggie broth and the curry spice
Stir and allow spices to become fragrant, 1-2 minutes
Add in chickpeas, potatoes and tomatoes
Stir to combine then add in remaining ingredients except lemon
Bring mixture 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 top and serve
Paired this with avocado, Forbidden Rice, and broccoli
