Warming Spinach Curry with Chickpeas, Zucchini and Sweet Potato🍛✨ by @sculptedkitchen ❤️👏
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2 tbsp of olive oil
5 roasted tomatoes, skin peeled off
1 tsp of garlic powder & onion powder
1 tsp ginger & garlic paste
A handful cilantro leaves
1 large onion, diced
1 tsp yellow mustard seeds (opt)
1 tsp cumin & coriander powder
3/4 tsp salt
1 tsp veg bouillon powder
1/2 tsp garam masala
1/2 tsp fenugreek seeds (opt)
Juice of whole lemon
1 cup of zucchini and sweet potato cubes
1/4 cup pumpkin puree
1 cup of chickpeas
In a blender, blend tomatoes, cilantro leaves & lemon juice. Set aside.
Over medium heat with oil in a pan, caramelize onions until deep brown (not burnt)
Add in all powdered spices and pastes. Stir for a few minutes until fragrant.
Add in your tomato mixture and pumpkin puree. Stir until curry is browny-red. Add 1 cup of veg stock or water.
Add in your zucchini & sweet potato. Cook for 20 minutes or until veg are softened.
Add in your chickpeas. Cook for 5 more minutes. Serve with naan and rice. Enjoy!