Ingredients
1 - 2 tbs avocado oil
2 cloves garlic, minced
½ yellow onion
½ sweet potatoe
¼ red bell pepper
¼ green bell pepper
8 oz of fired roasted crushed tomatoes
1 cup vegetable broth
1 14 oz can of chickpeas
¼ cup coconut milk
2 tbs Fresh parsley
1 tbs curry powder
½ tsp all spice
½ tsp nutmeg
¾ tsp smoked paprika
1 tsp thyme
½ tsp Cumin
½ tsp Cayenne pepper
½ tsp Black pepper
Cooked brown rice
Vegan Naan
Directions
Step 1
Peel and cube 1/2 of a sweet potato. Dice 1/2 of a yellow onion, 1/4 red bell pepper, 1/4 green bell pepper and mince 2 cloves of garlic.
2 cloves garlic, minced
½ yellow onion
½ sweet potatoe
¼ red bell pepper
¼ green bell pepper
Step 2
Add avocado oil in pan on medium heat. Add in onions and peppers and cook for 2-3 minutes. Add minced garlic and cook until fragrant. Season with salt, curry powder, all spice, nutmeg, smoked paprika, thyme, cumin, cayenne pepper and black pepper. Mix thoroughly and cook fornabout 1 minute. Pour in sweet potatoes, mix until thoroughly incorporated, pour in vegetable stock, chickpeas, crushed tomatoes and mix thoroughly. Simmer covered for 15 mins.
1 - 2 tbs avocado oil
2 cloves garlic, minced
½ yellow onion
½ sweet potatoe
¼ red bell pepper
¼ green bell pepper
8 oz of fired roasted crushed tomatoes
1 cup vegetable broth
1 14 oz can of chickpeas
1 tbs curry powder
½ tsp all spice
½ tsp nutmeg
¾ tsp smoked paprika
1 tsp thyme
½ tsp Cumin
½ tsp Cayenne pepper
½ tsp Black pepper
Step 3
Uncover, add coconut milk, add parsley, mix thoroughly and remove from heat.
¼ cup coconut milk
2 tbs Fresh parsley
Step 4
Serve with brown rice and vegan Naan.
