This is the companion recipe to 4 Simple Steps to Lasting Lifestyle Changes.
Indian curries are one of my mainstay fall and cooler weather meals since adopting a plant based diet. Easy and quick with endless options, I came up with a base curry recipe that you can use with whatever vegetables, legumes or tubers you have available in your pantry.
Fridge Drawer Indian Curry
1 yellow onion, chopped
fresh or minced garlic (about 2 cloves)
2 tsp fresh or powdered ginger
2 tsp ground coriander
1 1/2 tbsp garam masala powder
2-3 medium sweet potato, cubed
1 can (2 cups cooked) chickpeas, rinsed well
3-4 cups veggie broth
4 tbsp tomato paste
1 tbsp coconut sugar (or any kind of sweetener like agave or maple syrup)
1 tsp lemon or lime juice
1. Saute the onion, ginger, and garlic, until the onions are slightly browned. For an oil free option you can add small amounts of water or veggie broth until the onions are clear.
2. Add ground coriander and garam masala powder. Allow these spices to brown along with the onions for a couple minutes.
3. Scour your fridge – you can add at this point virtually any number of items to your curry. Sweet potato, potatoes, cooked or canned chick peas, cauliflower or lentils work very well. For this recipe we are going to use sweet potato and chick peas. Add 1 lb of cubed sweet potato and 1 large can (or 2 cups of cooked) chick peas.
4. Cover the sweet potatoes with veggie broth (about 2-4cups) and stir in 4 tbsp of tomato paste. Bring to a low boil and allow to cook covered for about 20-30 minutes or until the sweet potatoes are soft.
5. Add coconut sugar (you can use anything to sweeten, agave syrup, maple syrup but I really like the coconut sugar), fresh lemon or lime juice and salt to taste.
Serve over brown rice or even on it’s own. This recipe also freezes very well if you have extra.
More easy, healthy meal ideas: Hearty Autumn Chili
Also see: Indian Spiced Roasted Chickpeas
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Photo: Misti Sayani
