VEGAN CURRY

I don’t know if I would actually call this a recipe because you put like 5 things together in a pot/ pan and cover it for 20 minutes and then eat it. It’s the easiest. But here ya go anyways. It’s what we made last week, and we still have leftovers in the fridge because chickpeas and sweet potatoes are really heavy and unctious and delicious. We ate this over brown rice because health but you could eat this over basmati or chicken or by itself. It’s your dinner, go crazy.

INGREDIENTS

1. Box of dried chickpeas. I soaked mine overnight but you can use a can too if you want to use them immediately. The dried ones were just cheaper.

2. Can of crushed tomatoes

3. Can of full fat coconut milk. Get your low fat out of here.

4. 2 large sweet potatoes. Skinned and diced.

5. 5 cloves of garlic. I love garlic like my dog loves my husband, without any reservation but if 5 seems like a lot it’s because it is. Moderate as needed.

6. Crushed chili flakes. Like a tablespoon-ish, but I like it spicy.

7. Curry powder. Also like a tablespoon-ish.

8. Cayenne powder. Maybe half a tablespoon.

9. Olive oil. A few good drizzles across the pan.

10. Salt & Pepper to taste.

INSTRUCTIONS

1. Put olive oil in a cold pan.

2. Heat to a 6 out of 10

3. Throw in your spices and garlic. Stir and make a spicy oil base for your curry. Don’t breathe directly over the oil because that curry is going to give you instant asthma.

4. Throw in your chickpeas, tomatoes, sweet potatoes and coconut milk.

5. Season with salt and pepper

6. Stir, and then put the lid on. Let it simmer for 20 minutes. That’s it!