Vegan Pizza Curry Sweet Potato And Rocket Recipes

VEGAN PIZZA - CURRY, SWEET POTATO, AND ROCKET

Vegan Pizza - Curry, Sweet Potato, and Rocket image

I was on my way home one night dreaming of pizza. I wanted something other than capsicum, mushrooms, olives and soy cheez and I wanted a hint of heat too. This is what I came up with! This makes one medium pizza and I imagine that omni's would like it too.

Provided by KristinV

Categories Curries

Time 20m

Yield 1 pizza

Number Of Ingredients 14

Ingredients

1 tablespoon vegan margarine
1 tablespoon flour
1 teaspoon curry powder
120 ml soymilk
1 pizza crust (pre-prepared and vegan friendly or make your own)
1 tablespoon olive oil
1 teaspoon crushed garlic
100 g sweet potatoes (peeled and sliced 2mm thin)
2 tablespoons chickpeas (cooked, drained and rinsed)
red onion (two thin rings, seperated)
handful rocket
1/2 red capsicum (bell pepper, sliced and diced)
1 tablespoon coriander (chopped finely)
1/4 fresh chili pepper (optional, sliced thinly)

Steps:

TO MAKE CURRY SAUCE.
Melt margarine in a small saucepan and remove from stove.
Stir in flour and curry powder until smooth.
Return to stove and gradually add the soy milk, stirring continuously until thickened. Place to the side.
TO MAKE PIZZA.
Pre-heat oven to 230°C.
Mix the oil and garlic together and spred onto the pizza base and then spread the curry sauce evenly over this.
Lightly steam the sweet potato until just tender (I use a steamer bag in the microwave for 45 secs) and then place onto the curry sauce base.
Follow with chickpeas, onion, rocket and capsicum.
Place in oven for 8 minutes for pre-prepared pizza (as per instructions for homemade).
Upon removal, evenly distribute coriander and chilli (if using) over the top of the pizza.

VEGAN SWEET POTATO CHICKPEA CURRY

Vegan Sweet Potato Chickpea Curry image

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

Ingredients

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 (15 ounce) can chickpeas, drained
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can coconut milk
1 sweet potato, cubed
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon salt
¼ teaspoon red chile flakes
1 cup baby spinach

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

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