Hooray I have a Meatless Monday recipe to share with you! I have made this vegetarian curry dish several times now. It's so easy and so good and so healthy! If you don't like a lot of heat be sure to leave the pepper out of this, as just with curry alone it has a little kick.
You can add or subtract whatever veggies you like or have on hand. This time I forgot to get chickpeas so I substituted some small potatoes. I think sliced summer squash or zucchini would also be excellent in this! It also is a great recipe to make ahead and keep warm in the crock pot. My friend Jess shared this recipe with me after she got it from our friend Kelly. Thanks ladies! :)
Vegetarian Curry
Serves 4
Ingredients
Ingredients
2 tablespoons olive oil
1 small yellow onion
2 garlic cloves, minced
1 tablespoon ginger
1 thai or jalapeno pepper, seeded and finely chopped
1 tablespoon curry powder
1 teaspoon pepper
1 ½ teaspoon salt
1 large sweet potato, peeled and cut into ½ inch cubes
1 can chickpeas drained and rinsed
1 can coconut milk
½ cup water
½ cup frozen peas
½ cup diced tomatoes
Directions
Warm oil in dutch oven at medium low. Add garlic, ginger, onion and pepper. Cook until onion is translucent, about 4 minutes. Stir in curry and season with salt and pepper. Add sweet potatoes, chickpeas, coconut milk and water.
Bring to a boil then reduce to simmer for ten minutes. Add peas and tomatoes and cook until heated through. If you want to keep warm in a crock pot, this is time time to transfer everything over. Serve over rice.
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