Vegan Slow Cooker Sweet Potato Coconut Curry with Chickpeas and Spinach | Slow Cooker Sundays
Slow cooked sweet potato coconut curry, with chickpeas and spinach. Yummy vegan goodness ????
Check out the full recipe on our website here:
CURRY COCONUT CHICKPEAS | PLANTBASED | JERENE'S EATS
#CurryChickpeas #Plantbased #VegetarianCurry #JerenesEats
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Satisfying dish that will fit into anyone's diet whether vegan or not. Very simple ingredients and easy method of preparation.
Ingredients:
1 tbsp oil
1 tbsp Jamaican yellow curry (I used Betapac brand)
2 1/2 cups precooked chickpeas (I used canned)
1 tsp cumin
1 tsp garlic powder
1 tsp coriander powder
Seasoned salt or all purpose seasoning to taste
3 garlic cloves, minced
2 tsps minced ginger
1 small white onion, diced
2 - 3 stalks scallion in total
1 small red bell pepper, diced
Ground pepper as desired
About 2 1/2 cups coconut milk
water or broth as needed if you don't have enough coconut milk
Fresh thyme sprigs
Whole scotchbonnet
3/4 cup diced carrot
1/2 cup diced green beans
Frozen corn and green beans (added last minute off camera????)
How to cook Mixed Vegetable stew/curry with Chickpeas/vegan option
This video shows a recipe on how to cook healthy vegan mixed Vegetable curry with Chickpeas.
How to cook vegetable curry recipes
#vegetablecurry
Ingredients
Canned already cooked Chickpeas
Fresh tomatoes
Tomatoe purée
Frozen mixed vegetables (green peas, carrots, sweet corn)
Spices
All purpose seasoning
Thyme
Parseley
Basil
Salt
Coriander
Salt
What’s in the container
Blender
Red bell pepper, carport and parsnip
Butternut Squash Curry with Chickpeas | simple one-pot meal
Full recipe:
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WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
Curry Spiced Roasted Vegetables with Chickpeas ???? Delicious Vegan Side Recipe that everyone will Love
Sometimes food is just good.
➡️ I’d love to share a recipe for curry-spiced, roasted veggies that look mouthwateringly good no matter what kind of diet you're on.
Follow along with me and learn a new dish you can enjoy on your own or share with friends and family!
One of the best things about this dish is that the mix of colorful veggies makes the presentation part of serving your food easy.
➡️ And, the mix of chives, parsley, cauliflower, chickpeas, sweet potato, onion, herbs, and spices tastes as good as it looks!
Try out this recipe and you may be surprised how easy it is to roast restaurant-quality veggies at home!
???? Let me know in the comments if you liked our Curry Spiced Roasted Vegetables!
▶️ RECIPE INGREDIENT LIST: (3 to 4 servings)
500g Cauliflower - 1 small cauliflower - 4 to 5 heaping cups approx.
500g Sweet potato - 2 medium or 1 large Sweet potato - 4 heaping cups approx.
280g Onion (cut into 1/2 inch thick slices) - 1 medium onion - 2 cups (I have used red onion)
398ml can of cooked chickpeas (home cooked chickpeas will be 275g by weight water NOT included)
▶️ DRESSING:
1/4 cup of Extra Virgin Olive oil (55ml)
4 to 5 garlic cloves - 1 Tablespoon grated/minced
1 Teaspoon Paprika
1/2 Teaspoon Turmeric powder
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Salt to taste (I have added total 1+1/4 teaspoon of pink Himalayan salt)
▶️ GARNISH:
Lemon juice to taste (I have added 2 tablespoons)
1 Cup Green onion (85g) - chopped
1/2 Cup Cilantro (24g) - chopped
Drizzle of a good quality olive oil ( I have used organic cold pressed olive oil)
Black pepper to taste (I have added 1/4 teaspoon)
▶️ METHOD:
To a bowl add the olive oil, grated garlic, paprika, turmeric, ground cumin, cinnamon, cayenne, salt and mix it well. Set it aside.
Wash and chop the Cauliflower and sweet potato. Slice the onion in 1/2 inch thickness. Drain a can of chickpeas. Place the chopped vegetables and chickpea in a large bowl. Pour the dressing over it (every last bit of it :)). Mix it thoroughly so that the vegetables are nicely coated with the spices.
Line a baking tray with parchment paper and transfer the marinated vegetable to it. Spread the vegetables evenly. Preheat the oven to 400F and bake it for about 35 to 40 minutes. The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 38 minutes to bake it in my oven.
Once baked remove the tray from the oven and let it slightly cool down. top it with lemon juice, green onion, cilantro, black pepper and a drizzle of olive oil. The garnish is a very important part of this recipe and adds a lot of flavor so please do not skip it.
▶️ IMPORTANT TIPS:
- You can cut the vegetables and prepare the dressing in advance and store it in the fridge and when ready mix bake
- The garnish is a very important part of this recipe and adds a lot of flavor so please do not skip it
- The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 38 minutes to bake it in my oven.
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional recipes, and modern dishes around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits my recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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#CurrySpicedRoastedVegetables #EasyVeganSideRecipe #FoodImpromptu #VeganMeals #VeganRecipes #VeganFood #EasyVeganRecipe #Vegan #PlantBased #PlantBasedCooking
Curried Roast Vegetables (with Chickpeas) | Best MAIN or SIDE Vegetable Dish!
This is a really easy recipe for how to make Curried Roast Vegetables – there's no denying that most of us do not want to eat vast amounts of vegetables – cooked this way makes this dish very Moorish – you just want to keep eating its really that good! To make Curried Roast Vegetables you can use whatever veg you like.
Don’t get me wrong this is NOT an overpowering curry flavoured dish far from it. It's very well balanced salty, sweet a little heat and a subtle spice flavour, with just that little zing of lime! The flavours combined to make this curries roast vegetable a winning combination!
#curriedroastvegetables #roastvegeatables #chickpeas
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Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.
Taking Cooking food back to basics.
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Bustin’ A Gut
Ingredients
500g Cauliflower
500g Sweet potato
1 Large onion cubed
2 small carrots cubed
2 courgette cubed
1 bell pepper cubed
Pumpkin diced
Handful of cherry tomatoes
Green onion leaf end sliced
Small bunch coriander / cilantro minced
Drizzle of olive oil
Squeeze of lime
Pinch of black pepper
½ cup olive oil
1 tbsp minced garlic
1 tsp paprika
2 tbsp curry powder
½ tsp Garam masala
1 tsp salt – or to taste
½ tsp chili powder
Roast in oven 200 d c or 400 d f 35 – 40 mins
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Bensound
Smallguitar
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Sony A6400 and kit lens 3.5 - 5.6 16-50
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Editing software Davinici Resolve