To be frank, I am on the hunt for vegan recipes to entertain our vegan friends. It's a culinary exercise for me to sharpen my skills and broaden my repertoire.
Okay now enough of the mumbo-jumbo, vegan cooking is not what it was 30 years ago. No longer do you have thoughts of corrugated wood pulp shipping boxes. Vegan dishes are packed with flavor, fresh ingredients and a smaller impact on the environment over an omnivore diet (but I still like meat). This recipe is also easy to shop for ingredients and in 35 minutes you have a fragrant tasty meal and your kitchen will smell like heaven.
3 Tbl. extra virgin olive oil (preferably from California)
1/2 large onion, finely diced
3 cloves garlic, smashed
3 tea. fresh ginger, minced
2 - 15 oz. garbanzo beans, drained and rinsed
1 - 14 oz. can diced tomatoes
1 - 14 oz. can coconut milk
1 sweet potato, peeled diced 1/2-inch cubes
2 Tbl. garam masala
1 tea. cumin
1 tea. turmeric
1/2 tea. salt
1/4 tea. fresh cracked black pepper
1/4 tea. red chili flakes (optional)
1 cup baby spinach leaves
In a 4 quart sauce pan combine olive oil, onion, garlic and ginger and sweat until softened, about 5 minutes.
Add garbanzo beans, tomatoes, coconut milk and sweet potatoes and simmer on medium heat until sweet potatoes are cooked through, about 20 minutes.
Add remaining spices to the mix and simmer for another 5 minutes for the spice flavors to bloom. You may omit the red chili flakes as the ginger gives a slight sensation of heat. Measure out all the spices into a bowl in advance so it is easy to quickly add to the pot.
To serve, pour sweet potato-garbanzo curry into a bowl and sprinkle coarse chopped baby spinach leaves on top. Serve with Basmati rice. Enjoy!