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Sweet Potato Curry
by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Easy (2874) Dinner (2274) Healthy (1888) Vegetarian (1517) Quick (1387) Vegan (744) Curry (173) Sweet Potatoes (97)
A mild vegan curry to go with rice. If you like your curries hotter, then add more chilli flakes.
Preparation Time: 15 minutes
Cooking Time: 20 - 30 minutes
Makes: 4 servings
1 brown onion
1 sweet potato
100g chestnut mushrooms
100g frozen broccoli
100g frozen peas
1 x 400g tinned chickpeas
1 tbsp cornflour
1 tbsp curry powder
1 tbsp paprika
1 tbsp turmeric
1 tsp ground ginger
1 tsp nori flakes
Pinch of chilli flakes
3 bay leaves
1 tbsp lemon juice
450ml vegetable stock
400ml almond milk
Method
Pour the vegetable stock, almond milk, and lemon juice in a deep sauce pan.
Chop the onion, sweet potato, and mushrooms, add to the saucepan, and put on a low heat.
Drain the chickpeas and add to the pan, along with the broccoli and peas.
Stir in the the spices, nori, and bay leaves.
Bring to the boil, then stir in the cornflour and allow to simmer until thick, stirring occasionally.
Categories
#Curry
#Sweet Potatoes
#Dinner
#Quick
#Easy
#Healthy
#Vegetarian
#Vegan
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