Hello lovelies,
This is a super tasty recipe that I want to share with you guys that can count as comfort food gone right, i usually cook this dish ahead of time to just heat up and have it ready after a long day of work! As much as possible I love to experiment and cook vegan food It's delicious and it makes me feel so good afterwards, i usually pair this curry with white rice however, i have recently been on the cauliflower rice bandwagon and added some kale into the mix. both are equally satisfying!
Ingredients:
x1can drained and washed chickpeas
x1 can of chopped tomatoes
x1tbsp coconut milk
x1 big sweet potato
(or x2 small sweet potatoes)
x1tbsp of olive oil
x2 cloves of crushed garlic
x1tsp of red curry paste
x1tsp of garam masala
x1/2tsp of chilli powder
x1/2tsp of ginger powder
salt & pepper to taste
coriander (preferably fresh)
How to:
Before starting the curry lets get cooking the potatoes as this will take as long as the curry will take to cook, remove the skin of the potato and steam for 10/15 min or until they are softened.
crush the garlic and add it to a pan with the olive oil, once the oil is heated up put down the fire & add your curry paste, along with the different spices (ginger powder, Garam masala, chilli powder, salt) so that they all infuse nicely together. Make sure to not let the spices burn - add the chickpeas and let it cook for a minute before adding the chopped tomatoes & let simmer for the sauce to thicken.
At this time, the potatoes should be ready to add in with the curry so just add it in followed by the coconut milk & coriander.
You can either serve straight away with some rice & sautéed kale however, this dish is suitable for storing in a fridge or freezer for meal prepping ahead of time!
Bon Appetit!
M X
