Vegetable Chickpea Curry
Servings: 6 – 10
Very easy vegan Chickpea Curry is a good one to make that serves many people. Nice for a backyard gathering, or comfort food on a cold day. Also a good one to package for lunches for work. It is delicious eaten by it’s self or served over rice, or quinoa for low carbohydrates. Chickpeas are packed with nutrients, a good source of plant base protein, weight management, blood sugar control. And lets not forget all the goodness of all the other veggies.
Ingredients
- 15 oz. can tomato sauce, low sodium
- ½ cup light coconut milk
- 1 tbsp cumin
- 1 tbsp curry powder
- 1 tbsp turmeric
- ½ tsp cayenne pepper (optional)
- 4 cups cauliflower florets
- 3 cups sweet potato, peeled and diced
- 1 medium onion, diced
- 15 oz. can chickpeas, drained
- 1 red pepper, diced
- 2 cups brussel sprouts, quartered
Instructions
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Combine tomato sauce, coconut milk, cumin, curry powder, turmeric, cayenne, cauliflower, sweet potato, onion, chickpeas, red pepper, and brussels sprouts in the roaster. Cover with lid and place in Sunflair®. Cook for 4 hours until the sweet potato are tender. Serve as is, or over rice, or quinoa.
Additional suggested garnishes: plain yogurt, cilantro, scallions.
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