Here’s a meatless Monday recipe for ya. A vegan curry!
When I lived on my own, I cooked vegetarian or vegan meals quite frequently. Since I’ve been married, my husband is all about the MEAT protein, so I have been forced to eat more meat-based meals. But every now and then I will sneak in a vegan meal. And guess what. He still loved it.
It’s refreshing to take an evening off from meat. And I absolutely love curry, any way it is served. And topping it off with fresh cilantro is the only way to go in my book. But not everyone is a cilantro fan so that is completely optional.
What is your favorite curry?
Sweet potato chickpea curry
Cook rice according to package directions.
Meanwhile, in a large saucepan, heat the oil over medium heat. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color. Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.
Add the garlic, ginger, turmeric, coriander, salt, pepper and red pepper flakes. Stir to combine and sauté for a couple of minutes, until the garlic softens.
Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender.
Serve over rice and with fresh cilantro, if desired.