I am not sure what it is, but I do not follow recipes very well and really enjoy creating new concoctions in the kitchen. I present to you: Vegan, Gluten-Free, and Oil-Free Coconut Curry!
This dish is definitely going to be a go-to in the fall and winter because it’s so warm, filling, and delicious! Yum, yum, yum!
Here is what you will need (I fed myself and my boyfriend with this, but you’d be able to stretch it to three or four people if you ate a smaller serving):
- Half of an onion
- 3 gloves of garlic
- Tablespoon each of cumin, coriander, and curry powder (more or less depending on your taste)
- 1 can of diced tomatoes
- 1 can of chickpeas
- 1 can of light coconut milk
- 1 sweet potato
- 1 cup of cooked quinoa
Chop up the onion and heat over medium high heat until they soften a bit and smell amazing (about 3 minutes, for me). While the onion is cooking, chop up the garlic and gather the spices. Add garlic and spices to onions. Stir and let sit for a few minutes. After about 5 minutes, add the drained and rinsed chickpeas, can of tomatoes, can of light coconut milk, and sweet potato (peeled and diced into about 1 inch pieces). Turn the heat down to a simmer, cover, and let sit for 45 minutes. After about 20-25 minutes, add more spices; I added cayenne pepper at this point and it gave it a little extra kick that was delish. After it is done, scoop the mixture onto a half cup of cooked quinoa and enjoy!
If you’re looking for an even more veggie-packed dish, adding zucchini, carrots, spinach, and/or mushrooms would work!
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