Pumpkin and Sweet Potato Curry

1 quart Vegetable Stock, low sodium

1 cup onion, yellow not sweet, diced

1 cup chick peas, rinsed in cold water

1 Tbps Garma Masala Powder

1 tsp Curry powder

1 tsp ground cumin

1 tsp chili powder, spicy ( optional )

1/2 tsp tumeric, ground

1/4 tsp black pepper

1/4 tsp cinnamon

1/8 tsp cloves, ground

1/2 tsp sweet paprika

1 tbsp dried cilantro or parsley

1 tsp fine sea salt

1 can pure pumpkin puree, not pie filling

2 cups diced fresh spinach or thawed spinach

1 can full fat coconut milk

2 cups diced sweet potatoes, cooked and peeled

Garnish

Vegan Mayo

Fresh cilantro


Instructions

In a large deep pan heat up 1 cup stock. As soon as it starts to boil add onions and chick peas. Cook until onions are tender. Add all the spices and stir until onion and chickpeas are well coated. Continue cooking on low add pumpkin and spinach stir until evenly distributed, add 1/4 cup of stock if needed. Once pumpkin is evenly distributed add coconut milk and balance of stock. Add sweet potatoes and stir until well incorporated. Reduce heat to simmer. Taste to see if you want to add salt. Cook for 15 minutes. Turn off heat and serve with polenta or whatever your favorite side is. Top with a dollop of vegan mayo or vegan sour cream and cilantro leaves.

Makes 6 to 8 servings




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