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Thursday, June 20, 2024

Vegan Sweet Potato and Chickpea (Garbanzos) Curry

Here’s a recipe for a delicious and inexpensive vegan meal using camote (sweet potato), inspired by Filipino flavors

Ingredients:

2 large camote (sweet potatoes), peeled and cubed

1 can (400g) chickpeas, drained and rinsed

1 onion, chopped

3 cloves garlic, minced

1 thumb-sized piece of ginger, minced

1 can (400ml) coconut milk

1 cup vegetable broth or water

2 tablespoons curry powder

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons cooking oil (coconut or vegetable oil)

Fresh cilantro or parsley for garnish (optional)

Cooked rice or flatbread, for serving

Instructions:

Prepare the ingredients:

Peel and cube the sweet potatoes.

Chop the onion, and mince the garlic and ginger.

Cook the aromatics:

Heat the oil in a large pot over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and ginger, and sauté for another 2 minutes until fragrant.

Add spices:

Stir in the curry powder, ground cumin, ground turmeric, and paprika. Cook for about 1 minute to toast the spices.

Cook the sweet potatoes:

Add the cubed sweet potatoes to the pot and stir to coat with the spices.

Pour in the coconut milk and vegetable broth (or water). Stir to combine.

Simmer:

Bring the mixture to a boil, then reduce the heat to low.

Cover and simmer for about 15-20 minutes, or until the sweet potatoes are tender.

Add chickpeas:

Stir in the drained and rinsed chickpeas.

Season with salt and pepper to taste.

Simmer for an additional 5 minutes to heat through and allow the flavors to meld.

Serve:

Serve the curry hot, garnished with fresh cilantro or parsley if desired.

Pair with cooked rice or flatbread.

Tips:

For added flavor, you can squeeze a bit of fresh lemon or lime juice over the curry before serving.

You can also add other vegetables you have on hand, such as spinach, bell peppers, or carrots.

Nutritional Value per Serving (Vegan Sweet Potato and Chickpea Curry)

Here’s the nutritional breakdown per serving for the Vegan Sweet Potato and Chickpea Curry, assuming the recipe serves 4 people:

NutrientAmount per Serving
Calories669 kcal
Protein16.1 g
Carbohydrates81.9 g
Fat34.4 g

This meal is not only delicious and budget-friendly but also provides a good balance of macronutrients. Enjoy your nutritious vegan meal! ​

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