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Vegan Sweet Potato and Chickpea Curry

Name: Vegan Sweet Potato and Chickpea Curry
Cuisine: Indian
Ingredients: 1 large onion, diced; 3 cloves garlic, minced; 2 green chilies, minced; 1 tablespoon ginger root, minced; 2 teaspoons garam masala; 3/4 teaspoon ground cumin; 3/4 teaspoon ground coriander; 3/4 teaspoon sea salt; 1/2 teaspoon black pepper; 1/2 teaspoon ground cinnamon; 2 large ripe tomatoes, diced or pureed; 2 medium sweet potatoes, cut into cubes; 1 14-ounce can chickpeas, drained; 3 tablespoons peanut butter, or alternative nut or seed butter, or 1 cup coconut cream

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Vegan Recipes | Plant Based

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Ingredients

1 large onion, diced
3 cloves garlic, minced
2 green chilies, minced
1 tablespoon ginger root, minced
2 teaspoons garam masala
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
2 large ripe tomatoes, diced or pureed
2 medium sweet potatoes, cut into cubes
1 14-ounce can chickpeas, drained
3 tablespoons peanut butter, or alternative nut or seed butter, or 1 cup coconut cream

Preparation

In a large pot, heat some oil and saute the onion, garlic, chilies, and ginger for 5 minutes.
Add the spices and fry until fragrant, about 5 more minutes.
Add the sweet potatoes and tomatoes with 1 cup water. Cover the pot and simmer for 10 minutes.
Add the chickpeas.
Once the sweet potatoes are tender, stir in the peanut butter.
Season with lemon juice and more spices to taste, then serve warm.

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