The Whole Food Plant Based Cooking Show
Vegan Chickpea Vegetable Curry
Calories: 350kcal
Delicious Indian curry over avocado slices to make your palette sing. This Vegan Chickpea Vegetable Curry recipe is a Nutritarian take on a traditional dish where we have replaced the oils, salt, and meat with nutrient-packed whole food goodness and eye watering flavors! This meal fully qualifies as Nutritarian, Vegan SOS Free (No animal products, salt, sugar, or oil), Vegetarian, gluten free.
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Equipment
Ingredients
- 3 onions
- 1 inch ginger finely chopped
- 1 red bell pepper chopped
- ½ tsp turmeric
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp coriander
- ½ tsp garam masala
- ½ tsp chili powder
- 28 oz tomatoes chopped
- 1 large sweet potato chopped
- ½ head cauliflower chopped
- 42 oz chickpeas
- 1 Tbsp Braggs liquid aminos
- ¾ cup raisins
- 2 cups water
Instructions
- Add a few tablespoons of water to a large pan.
- Fry onions, ginger, red pepper and spices for about 5 minutes.
- Add remaining ingredients and cook on medium high for 20 minutes or until sweet potatoes are soft.
- Serve over rice or avocado chunks =)
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Nutrition
Calories: 350kcal | Carbohydrates: 69g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 773mg | Potassium: 1155mg | Fiber: 16g | Sugar: 11g | Vitamin A: 9110IU | Vitamin C: 44mg | Calcium: 156mg | Iron: 5mg
