How is your weekend?
I totally can't wait for spring. I'm dying already for a sun, short shorts and this warm wind at evening fridays. But for now, all we can do is wait and hope for a better tommorow. When bored, I decided to do something colorful and positive that makes me feel happier - vegan curry! I've never done this before and it turned out to be even better choice than chicken curry.
- 1 medium onion
- 1 medium sweet potato
- 200 g frozen spinach leaves
- 1 can diced tomatoes
- 1 can coconut milk
- 1 can chickpeas
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 2 tsp cumin
- 1/2 tsp curcuma
- olive oil
To serve: 1 bag of rice or tortilla
1. Peel and chop the sweet potato into small pieces and cool in a boling water for about 3 mins ( be careful, because you don't want to overboil it). Next, drain and leave.
2. On a non-stick pan heat an olive oil and add chopped onion. Fry until tender and add all the spices. Then pour tomatoes, and after couple of minutes coconut milk. Simmer for about 6-8 mins and go with a defrosted spinach leaves.
3. In the end put the sweet potato and rinsed chickpeas!
I served it with rice but feel free to eat it with pita or wrap in tortilla!