Recipe

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Sweet Curry bowl
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by @plantbasedrd
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Easy, comforting, and packed full of flavour! Get the recipe:
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​Recipe: 2 cans chickpeas, rinsed and drained
1 15 oz can of crushed tomatoes
1/2 red onion, diced
1 inch fresh ginger, minced
1 tbsp minced garlic
1 1/2 tbsp curry powder (try to find good quality blends for more impressive flavors)
1 tbsp maple syrup or sweetener of choice
Juice of half a lemon
2 Yukon gold potatoes, diced
3 cups vegetable broth
Salt and pepper to taste

For the instant pot just add all these ingredients, seal and hit manual pressure for 15 minutes for nice creamy and thick curry. For stove top, add onions to a medium pot and sauté until softened. Add in garlic and ginger, sautéing until fragrant. Add in a splash of veggie broth and the curry spice. Stir and allow spices to become fragrant, 1-2 minutes. Add in chickpeas, potatoes and tomatoes. Stir to combine then add in remaining ingredients except lemon. Bring mixture to a boil then reduce to a simmer. Allow to cook for about 25 minutes or until curry has reduced and thickened. Squeeze juice of lemon over top and serve. ❀️ Paired this with avocado, Forbidden Rice, and broccoli.
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