2 medium sized sweet potatoes (regular potatoes work too)
1 can chickpeas, drained
2 cups soy milk
a few squirts ketchup
1 teaspoon vegan sugar or other sweetener
1 tablespoon salt
1 teaspoon curry powder
1/2 teaspoon coriander
1 teaspoon turmeric
1 head cauliflower
rice or other grains, to serve over
1 teaspoon cumin seed
1/2 teaspoon black mustard seed
I wanted to make a curry that was lower in fat. This one uses coconut milk instead of soy, which is also more convenient since I always have some on hand. I also substituted ketchup for tomato paste for additional ease.
Start rice or other grains.
Cut up potatoes, cauliflower, and carrots into roughly bite-sized pieces.
Heat olive oil on medium high in a large stock pot. Saute seeds until they pop, about 1-2 minutes.
Add vegetables. Saute until they are browned lightly.
Add cumin, coriander, curry, turmeric, sugar, and salt. Saute a few minutes more.
Add a few squirts of ketchup to the soy milk and mix thoroughly. Add the ketchup / soy milk mixture and the chickpeas. Turn down the heat and cover. Simmer the mixture for 20 minutes or so, stirring occasionally, until vegetables are fork tender. If the soy milk gets frothy, stir the curry and turn the heat down a little more. Serve over rice and enjoy.