Whole Vegan Pantry

Sweet potato and chickpea curry

Sweet potato, eggplant and chickpea curry you are a winner.
sweet-potato-curry
2 tins whole peeled tomatoes
1 tin coconut milk, full fat
2 eggplants, diced
2 large sweet potatoes, peeled and diced
2 cups baby spinach
2 tins chickpeas rinsed
1/4 cup tomato purée
2 tbs apple cider vinegar
1 thumb sized piece fresh ginger finely diced
1 red chili, deseeded and diced
Handful coriander stalks, finely chopped
1 tsp Garam masala
1 tsp cayenne pepper
In a large deep saucepan steam sweet potato with lid on, in a small amounts of water until soft. Drain in colander and set aside.
In the same saucepan add spices, vinegar, tomato paste, coriander stalks, chilli, ginger and allow to boil. Add eggplant, purée, tomatoes and coconut milk, reduce heat and simmer for 40 mins uncovered. Add sweet potato and chickpeas, spinach and add a dash of water if needed. Stir to heat through and serve with quinoa or rice and fresh coriander.
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