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Formerly The Raw Project - Running on a Healthy Vegan Diet

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Vegan Curry Yum

January 26, 2017 by christine

All is going smoothly for the pups this week, Leela has claimed her ratty old bed back and Miko patiently waiting for more play time.

I am so glad Friday is almost here! It’s been a week with a lot of people in our department still out with the flu and me keeping my fingers crossed. With so much nastiness going around, I was craving something hearty, spicy, and loaded with curry and ginger flare which inspired this chickpea potato curry recipe. Many versions of this recipe use oil for sauteing onions and very calorie-dense full fat coconut milk. That’s intense for a weeknight dinner to me. This version is on the lighter side using unsweetened flax milk and no oil.

It not super quick requiring the potatoes be steamed before cooking, but you could batch steam a bunch of chopped potatoes in advance to have ready in the fridge for the week for recipes like this. Sweet little dogs also love steamed potatoes mixed into their dinners.

Vegan Curry Yum

  • 4 cups chopped potatoes
  • 1 yellow onion, chopped
  • 1 15 oz. can of chickpeas
  • 1 6 oz. can of tomato paste
  • 2 cups non dairy milk
  • 2 cups chopped celery
  • 2 cloves garlic
  • 2 tsp. cumin
  • 1/2 tsp. cayenne (or more if you like heat)
  • 1” chunk fresh ginger
  • 4 tsp. curry powder
  • 4 tsp. garam masala
  • salt and pepper to taste
  1. Steam potatoes for 15 minutes, until tender.
  2. In a medium soup pot, dry saute onions until translucent and add a few spoon fulls of water or veggie broth to moisten if needed.
  3. Blend tomato paste, non dairy milk, ginger, curry powder, garam masala, cayenne, and garlic in a high speed blender.
  4. Add potatoes, chickpeas, celery, and tomato mixture to soup pot and simmer for 10 minutes. Stir in additional water or veggie broth to add moisture if needed. Serve and enjoy! Makes 4 servings.

This is a wonderfully hearty one pot recipe with a warming curried flare, perfect for a chilly winter evening.

It’s pretty light with tomato paste and flax milk, but is very satisfying with a warming tangy tomato flare and gingery heat.

Something about the spice combo feels invigorating and lively and packing plenty of ginger and garlic makes me feel better prepared to fight the germs invading the office.

Add some bright flare to a dreary winter night with this recipe.

 

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Filed Under: Main, Recipes Tagged With: chickpea recipe, chickpeas, cumin, curry, curry recipe, garlic, ginger, ginger recipe, healthy plant based recipe, healthy vegan recipe, light plant based recipe, light vegan recipe, plant based recipe, plant-based, potato recipe, potatoes, spicy vegan recipe, vegan, vegan recipe

Comments

  1. Linda @ Veganosity says

    January 27, 2017 at 12:51 pm

    Yum! I can’t get enough curry. Sounds delicious! I’m typing this in Indian Wells, surrounded by mountains, palm trees, lemon trees, and sunshine! I need to move to Cali, you’re so lucky. :)

    • christine says

      January 28, 2017 at 6:56 am

      Thanks and you should! I love California and all it uniqueness – we could to vegan trips to Napa and SF!

  2. Ellie says

    January 27, 2017 at 4:58 pm

    This looks perfect for my lunch tomorrow! I need more curry in my life. Curry in a hurry hahaha

    • christine says

      January 28, 2017 at 6:56 am

      Exactly, always looking for easy whole foods recipes that I can handle on a busy day!

Hello! I'm Christine, an IT Professional in Northern California. I'm also passionate about a healthy, plant based lifestyle, running, fitness, and being eco-friendly. 40 (ack!), married, with furkids. Read More…

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