I will curry any veggie! (Sweet Potato, Cabbage and Chickpea Curry)

Hi friends.  Life has been cray and I haven't gotten to a friday favorites or recap post.  So food it is for now!  Still riding high on the National Championship and lots of time with Kevin. I am hosting my other book club this weekend, so you know this post is overdue!

I recently hosted book club and we read Erotic Stories for Punjabi Widows.  I was making an Indian menu and had to base it on what was in my Covey Rise Haul.  I decided to make curry with whatever they threw at me and what they threw at me was sweet potatoes, cabbage and cherry tomatoes.  I thought this would be odd in curry, but found inspiration from two recipes that included all of these items that I combined for deliciousness.  Holy cow it was!

I could not believe this was vegan, it had so much flavor!  It made my house smell good and my belly full.  The cabbage pulled in all the curry flavor and I had no idea the tomatoes were in there.  This is perfect for a cold night!  Full recipe to follow the montage.

Pretty Curry!  And it is vegan!

The cast.  Forgot the cilantro!

Ready for some liquids!

Pin it and make it for a cold night!

Sweet Potato, Cabbage and Chickpea Curry

1 Tbsp. coconut oil
1 medium size yellow onion, finely chopped

2 medium size carrots, diced
1 cm (1/2 inch) ginger, minced
2 garlic cloves, minced
1 heaped teaspoon curry powder, to taste
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon sweet paprika
1 teaspoon garam masala
About a cup of cherry tomatoes, roughly chopped

2 cups peeled sweet potatoes cut into bite size pieces

2 cups savoy cabbage cut into bite size pieces

1 can coconut milk

2 cups vegetable broth

1 can of chickpeas

1 cup chopped fresh cilantro
2 Tbsp. fresh lime juice

Heat the coconut oil in a large pot.  Add the onion and carrot and sauté until onion is translucent.  Add in ginger and garlic and cook for 2 minutes.  Add the seasonings and mix well, cook for 2 more minutes. Add the rest of the ingredients through chickpeas and cook for 30 minutes.  Before serving, add cilantro and lime juice.  Serve over basmati rice or alone as soup!

Happy Cooking!

Missy