Curry with Sweet Potato, Carrot & Squash. Vegan, Orange & Yummy.
You cannot have a veggie food blog without a good curry recipe. And as Autumn is knocking at the door it is the time to present you one that has a few Autumn delicacies such as carrots, squash and green peas. And to add the needed proteins it has its share of chickpeas.
Start by chopping the onions and the garlic.
Then peel the sweet potatoes and cut it in large cubes. Do the same with the carrots and the squash.
Put a large saucepan over a medium heat and add the oil. Once hot, add the spices (curry, coriander seeds, cumin) and let it cook for one minute, or until aromatic. Do not let it burn. Add the onion and cook it until it is soft and translucent. Add the garlic, dried chili flakes, tomato paste and ginger to the pan and cook it for 2/3 minutes.
Drain and rinse the chickpeas under running water. Add the chickpeas to the saucepan with the tomatoes, sweet potato, carrots & squash.
Add 1 mug of water to the sauce pan with half of the coconut milk. Bring to a simmer, bring it to medium/low heat and cover the pan. Let it cook for 20 minutes and stir occasionally. If you feel it gets too dry, add some water.
After these 20 minutes add the rest of the coconut milk and readjust the seasoning if needed (curry/chili according to personal taste). Add salt & pepper and let it cook for 10 more minutes.
In the meanwhile, cook the rice according to your taste.
Serve the curry with the rice, add fresh coriander leaves (be generous) and bon appétit!
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