I originally found this very hearty and vegan recipe from Youtube and decided to change it up a bit. It’s super easy to make and is something anyone can put together.
My Recipe
- 1 tablespoon curry powder
- 1 tablespoon adobo seasoning(or salt to taste)
- 1 teaspoon chipotle powder
- 1 tablespoon minced garlic
- 1 tablespoon ground peppercorn
- 2 tablespoon olive oil
- 1 medium onion (diced small)
- 2 bay leaves (optional)
- 1 cup veggie stock
- 3-4 Japanese sweet potatoes (chopped)
- 1 can coconut milk
- 2-3 cans chickpeas (depends on how much you want)
Instructions
Put oil and mix your onion and spice blend together and sauté for a bit. You can add a little water to loosen the spices up a bit. Put in veggie stock and chickpeas and stir. Add your bay leaves and add your small potatoes and stir. Let it cook down between low-medium heat for about 25mins. Then add one can of coconut milk giving it a stir and cover and let cook between low- medium heat for an additional 15-20 minutes or until the potatoes are soft. Add more adobo seasoning or salt to taste if needed and you’re done.
*Stir every couple of minutes to keep the flavors mixing together and to prevent the bottom of the pot from turning burnt.
New Eats 