VEGAN SWEET POTATO CHICKPEA CURRY
Yummy vegan curry dish. Serve with basmati rice and naan bread.
Provided by Sherri Zeringue D'Argenio
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
- Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.
Nutrition Facts : Calories 292.7 calories, Carbohydrate 22.3 g, Fat 21.6 g, Fiber 4.9 g, Protein 5.1 g, SaturatedFat 13.4 g, Sodium 515 mg, Sugar 3.4 g
VEGAN MASHED CURRY SWEET POTATOES
Adapted from "Mean Chef's" fantastic recipe #48771. Green onions and spinach add great color. Would be equally great prepared with yams (orange flesh.)
Provided by flitenrs
Categories Vegan
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place potatoes and green onions in large sauce pan, pour in vegetable broth and curry paste.
- Cook covered until potatoes are very tender and have absorbed most of broth.
- Stir in spinach leaves.
- They'll melt into dish in seconds.
- Mash all together.
- Salt& pepper to taste.
Nutrition Facts : Calories 96.9, Fat 0.2, Sodium 70.3, Carbohydrate 22.4, Fiber 4, Sugar 4.8, Protein 2.5
MASHED RED-CURRY SWEET POTATOES
Coconut milk and curry paste update sweet potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Prick sweet potatoes all over with a fork. Bake on a baking sheet until soft, about 1 hour. Let cool slightly. Peel potatoes, transfer to a bowl, and mash with a potato masher.
- Bring coconut milk and curry paste to a simmer in a saucepan. Cook for 5 minutes. Add potatoes along with 3 tablespoons maple syrup, 2 tablespoons butter, and the salt, and stir.
- Preheat broiler. Butter six 1-cup gratin dishes or one 6-cup baking dish. Spoon mixture into dishes, and smooth tops. Drizzle with remaining maple syrup. Dot with remaining butter, cut into small pieces. Broil until tops are sizzling and browned, 3 to 4 minutes.
VEGAN SWEET POTATO AND CHICKPEA CURRY
Make and share this Vegan Sweet Potato and Chickpea Curry recipe from Food.com.
Provided by Mawthook
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Fry the cumin seeds for a minute in a dry medium-high frying pan and then grind them with the other whole spices in a mortar and pestle or a spice grinder.
- Fry onion, ginger, and chilli peppers in the oil until the onion is soft and translucent. Add the garlic and fry for a couple of minutes.
- Add the spices and stir for a minute or so. Add the tomatoes, sugar, salt, and pepper. Cook, stirring often, for 5 minutes.
- Pour in the coconut milk, add sweet potatoes and chickpeas. Bring to a boil, then reduce heat and simmer for 15 minutes.
- About 5 minutes before serving, add spinach if you are using it and cook until it just wilts but retains its bright green color.
- Add the juice from one lemon to taste, to lift the flavor.
- Serves well with brown and wild rice.
Nutrition Facts : Calories 554.3, Fat 31.2, SaturatedFat 20.4, Sodium 716.6, Carbohydrate 63.8, Fiber 11.7, Sugar 12.8, Protein 12.5
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- Peel and dice sweet potatoes (2" chunks). Bring a large pot of water to the boil and add your diced sweet potatoes along with a little salt (~1 teaspoon salt). Cover the pot and boil them until tender. About 15 minutes.
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- Preheat your oven to 400 degrees. Slice 1/4 inch of the top of the head of garlic, peeling off the excess papery skin, and trying to keep the head intact.
- Place the garlic onto a piece of tinfoil and drizzle with the oil, rubbing into into the top and sides of the garlic. Close the tinfoil to make a packet around the garlic (remember to put the shiny-side in!) and roast until the center of the garlic is very soft, about 40 minutes.
- While the garlic roasted, place the potatoes into a large pot and cover with 1 inch of water, adding a pinch of salt. Bring to a boil on medium/high heat and cook until fork tender, about 20 minutes. Drain and set aside to cool for 5 minutes.
- Add the remaining ingredients, up to the cilantro. Squeeze the cloves of garlic out of the head and finely dice them. Add in 4 of the diced cloves and then mash everything with a potato masher. Taste and adjust salt, curry powder and garlic - adding more diced cloves if you want more garlic flavor.
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