Here’s another Meatless Monday recipe to tantalize your taste buds and get you cooking this cruelty-free meal in your kitchen. This week’s Meatless Monday recipe is contributed by our friend, Leigh-Chantelle from Viva la Vegan! a website with a large range of vegan recipes that focuses on positive information, education and vegan outreach.
Ingredients:
1 large sweet potato, diced into medium sized pieces
1/4 pumpkin, diced into medium sized pieces
400 gr can coconut cream
1 tsp coriander powder
1 tsp cardamom seed powder
1 tsp cumin powder
1 cup long grain brown rice
3 cups filtered water
400 gr chick-peas, cooked
1/2 bunch silverbeet or spinach, coarsely chopped
Method:
Cook brown rice and water in saucepan until tender
Combine spices and coconut cream in a separate container, set aside
Stir-fry sweet potato and pumpkin for 5 minutes in wok
Add cream and spice mix
Turn down to medium heat and simmer for 15 minutes
Add silverbeet or spinach and chick-peas, combine well
Serves 4-6 people
Serve with brown rice and pappadums.
Chia (328 comments)
Pumpkin and sweet potato taste good in curry, though I would eat it by itself or with steamed veggies, but eating it with rice would make this dish too starch-y.