Cooking as a vegan is super exciting. While many may believe that following a vegan diet is very restrictive, the truth is that your options are endless, and you can get super creative with cooking. If you’re looking for an easy meal that is hearty and delicious, then this curry recipe is perfect. Packed full of veggies and high in protein, this dish is well-balanced and will leave you feeling totally satisfied. This recipe serves 6.
Ingredients:
- Rice for 6
- 2 cans of chickpeas
- 2 large sweet potatoes
- 1 large white onion
- 3 cloves garlic
- 2 cups spinach
- 1 can chopped tomatoes
- 1 can of coconut milk
- 1 cup veg stock
- 1 tablespoon garam masala
- 1/2 cup fresh cilantro
- Salt and pepper, to taste
Instructions:
- Cook rice according to the pack instructions.
- Finely slice the onion. Chop the sweet potatoes into bite-sized pieces.
- Heat oil in a large pot and add the onion and sweet potato. Gently fry for 10 minutes.
- Drain and rinse the chickpeas and add them to the pot.
- Crush the garlic into the pot and add the garam masala and some salt and pepper.
- Continue to fry for another 10 minutes, stirring occasionally.
- Add the chopped tomatoes, coconut milk, and veg stock to the pot and increase the heat.
- Leave to simmer for 20-30 minutes, stirring occasionally.
- Serve with the rice and some cilantro sprinkled over.
