Rainbow Curry 3

Submitted by AnnaHummingBird

"This recipe is very flavorsome and nourishing."

 

• Ready In: 45mins
• Ingredients: 21
• Serves: 5-7

ingredients

• 2 large sweet potatoes, thickly sliced and parboiled
• 1 small swiss chard, medium sliced
• 2 medium carrots, medium sliced
• half an onion, thinly sliced
• 4 sliced peppadew peppers
• half a cup tinned bamboo shoot
• 1 cup canned chick-peas
• oil (for frying)
• 1 cup water
• 1 tablespoon peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon mango achar
• 1 tablespoon veggie instant bouillon granules
• 2 tablespoons pumpkin, pips
• 1 tablespoon sesame seeds
• 1 tablespoon favorite curry powder
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 2 teaspoons yellow mustard seeds
• 1 teaspoon ground turmeric
• salt

directions

1. toast spices and seeds in hot oil.
2. add onions stirfry until par cooked.
3. add remaining veggies.
4. stir in veggie stock powder, mango achar, soy sauce and peanut butter.
5. add water and simmer until sweet potato is soft,
6. adding more water if required.
7. stir occasionally to prevent sticking to pot.
8. add salt to taste.
9. serve on a bed of basmati with fruit chutney as a condiment.

Reviews

[LucyS-D]

This was a very good vegetable curry. Being a carnivore, I did not miss having any meat. I just used mustard greens (or kale?) instead of the Swiss chard since that is what I had on hand.

 

[Maito]

This dish was surprisingly tasty, with just the right amount of the spices. Very flavorful and healthy too! I used more onion, subbed broth for water, and used Mexican pumpkin seeds. It didn't even need rice for us, with the large amount of sweet potato in it.