Ingredients :
2 cups cooked chickpeas (or 1 can)
1 large sweet potato
1 medium zucchini
1 small onion
2 garlic cloves
1 cup crushed tomatoes
1 large handful of baby kale (or spinach)
1-2 tbsp Indian curry powder of choice
1 tsp curcuma
1/4 tsp black pepper
Pinch of cayenne pepper
Salt to taste ~ 1 cup veggie broth
Cashew cream:
1/4 cup soaked cashews
1/4 cup unsweetened plant milk
Quinoa:
1 cup quinoa
2 cups water
Pinch of salt
Method:
1- Finely dice onion and garlic.
2- Peel sweet potato and zucchini and cut them into small cubes.
3- In a large pan, fry onion and garlic until fragrant (with 1 tbsp of water or 1/2 tbsp of oil), then add sweet potato and cover with veggie broth. Cook for about 5 minutes, add the chopped zucchini and crushed tomatoes and cook for another 5 minutes.
4- In the meantime prepare quinoa and blend up cashew cream.
5- Add chickpeas to the pan, stir in spices and cashew cream and let simmer on very low heat for a few more minutes.
6- Mix in the greens right before serving and enjoy
Tip: works well with canned coconut cream instead of cashew cream as well ☺️
All credit to the right owner Alex
Alex 🌱 Fun and Tasty Recipes via instagram (plantbased.traveler). If you like this recipe go check her on instagram for more amazing recipes, she needs our support to keep making new recipes. Make sure you share the recipe with your friends as well.
