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Meatless Mondays: Sweet Potato and Pumpkin Curry

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.



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


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.

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