Скачать или смотреть In the Plant Based Kitchen, Vol. 11, Curry - Sweet Potato Chick Pea

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This chickpea sweet potato curry is seasoned with fragrant spices. The kitchen smells amazing.

In this video, we cover:
how to make this healthy Indian dish.

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Recipe
Sweet Potato Chickpea Curry
Who doesn’t love curry? This chickpea curry recipe with sweet potato and spinach is seasoned with fragrant spices for a healthy Indian dish.

For a full meal, serve with basmati rice and naan bread.
By Jeanne Schumacher
www.SimplyPlantBased.NET

Ingredients
1 onion, chopped
2-3 cloves garlic, minced (see notes)
1 tablespoon minced fresh ginger root
1 tablespoon fresh minced turmeric
1 (15 ounce) can chickpeas, drained
1 (14.5 ounces) can of no-salt - diced tomatoes
1/4 cup shredded unsweetened coconut
2 cup almond milk with 1 tsp coconut extract
1 bag chopped frozen sweet potato, cubed (18 ounces)
1 tablespoon garam masala
1 teaspoon ground cumin
¼ teaspoon red pepper flakes
1 cup baby spinach


Directions
Allow a medium-size nonstick soup pan to heat until water drops on it, sizzles, and dances around.
Dry sauté onion to caramelize. Stir occasionally, for 5 minutes, until the onion is soft. Use one tablespoon of water to pull up the caramelization on the bottom.
Add garlic, ginger, and turmeric, and cook for 2 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, and chile flakes. Add spinach right before serving.


Notes:
If you use dry roasted garlic, you can use 1 head.
To dry roast garlic: Preheat the oven to 350 degrees F. Place garlic bulbs (heads of garlic) on a silicon mat placed on a cookie tray. Bake for 30 minutes. Cool. Once cool, I place extra in a plastic bag and store it in the fridge and use it as needed.
Use quality almond milk like Elmhurst or Three Trees.
I like Pomi - It’s just chopped tomatoes
Ginger and turmeric last forever in the fridge and when frozen, makes it easier to grate.



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