Kumara & Chickpea Vegan Curry
( SERVES 4 )
Photo by iStock
Why become a vegan? Well, for a start, cutting out all animal products can mean virtually eliminating the risk of high cholesterol, high blood pressure, heart disease and possibly some types of cancer. And then there is the feel-good factor - your energy shoots up and your weight is likely to drop.
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|3||Kumara, medium (500g), peeled|
|1 tbsp||Olive oil|
|3 cloves||Garlic, crushed|
|2 tsp||Curry powder|
|1 can||Diced tomatoes, 400g|
|1 can||Chickpeas, 400g|
|2 cups||Vegetable stock|
|1 bunch||Coriander, chopped|
- Steam or microwave the kumara, until just tender. Cut into 2.5cm chunks.
- Heat the oil in a frying pan. Sauté the onion, until transparent. Add the garlic. Add the curry powder and cook for 2 minutes. Add the tomatoes, drained chickpeas and stock and bring to the boil.
- Add the kumara to the curry together with the coriander. Simmer for 10 minutes. Great served with rice.
Tip: Coconut cream could replace the stock for a richer curry.