Chick Pea - Sweet Potato - Mushroom Curry
Original From: Vegan Magic
Ingredients
- 1 Onion, finely chopped
- 3 large garlic cloves, finely chopped
- 2 T Vegetable Broth (or Olive Oil)
- 1 Cup White Mushrooms, roughly chopped
- 1 Large Sweet Potato, diced
- salt (as needed)
- 2 tsp. Curry Powder
- 1/2 tsp. Cumin Powder
- 1/2 tsp. Cinnamon
- 1/4 tsp. Cayenne Pepper Powder
- 1 14.5 oz. Can Diced Tomatoes (I ended up using 2 cans)
- 3/4 Cup Creamy Coconut Milk
- 2 Cans Chick Peas, rinsed
- Brown Rice or Quinoa
Add the chopped tomatoes (with the juice), coconut milk and chick peas cover and cook for 20-25 minutes until thickened, but not dry (after it comes to a boil adjust the heat so that it simmers gently and stir once in a while).
Turn the heat off and leave the pot on the hot burner, covered. That will help thicken the curry further.
Cook rice or quinoa as directed. Sever curry mixture on top once done. Enjoy!
Can you believe July is over after today? We are really looking forward to the summer ending and cool weather making its way here. The gym is great to have, but we do miss working out outside! I know the dogs all miss their long walks too. I think having those different options gym-walking outside-running at the school track-etc. really helps break up the "boring" factor of working out. Not much I can do until October gets here. Guess it's just me and the gym until then...sigh.....
How do you shake up your workouts?
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