A simple curry dish packed with fresh veggies and chickpeas.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main dish
Cuisine: Vegan
Servings: 4servings
Author: Trish Cowper | www.infinebalance.com
Ingredients
1tablespooncoconut oil
1teaspoonblack mustard seeds
1small white onionfinely chopped
3clovesof garliccrushed
1tablespoonfreshly grated ginger root
½ - 1fresh mild chili pepperthinly sliced (optional)
1teaspoonground coriander
a pinch of cayenne pepper
1-½teaspoongaram masalaor your favourite curry powder
½teaspoonsea salt
2398ml cans fire-roasted diced tomatoes
1540ml can chickpeas, rinsed and drained
1large sweet potatopeeled and cut into 1-inch cubes
1small bunch swiss chard leavesribs removed and chopped, leaves thinly sliced ( about 2 cups leaves and stems chopped)
2tablespoonsfresh cilantro chopped
salt to taste
fresh cilantro for garnish
lemon wedges
Instructions
In a large nonstick skillet, heat coconut oil over medium heat. Add the black mustard seeds and toss in the hot oil for a minute or so, they will start to pop and become fragrant. Add the onion, garlic, ginger and sliced chili if using and cook until onions are soft, about 3-5 minutes.
Sprinkle spices (coriander, cayenne, garam masala and sea salt) over top, stir and continue to cook for one more minute. Add sweet pototoes and chard and toss for 2 minutes or until the chard begins to soften. Add the tomatoes and chickpea, bring to a boil, then reduce heat and simmer until potatoes are tender, 15-20 minutes.
To serve, garnish with more fresh chopped cilantro, a wedge or lemon and fresh cooked rice or naan bread.