Vegan, Gluten Free Curry for Dinner!

Ryan and I spent a lot of the summer on some strict diets, so now that we’re off (and happy!) I’ve been looking for unique options for healthy dinners that are a little more fun then chicken and rice! This chickpea and sweet potato curry is so simple to make and I absolutely loved it, my girlfriend Lisa also came over for dinner and she devoured it. It doesn’t have any cream, it’s about 190 calories per serving and this recipe makes 6 servings. Ryan is not really a curry fan so I don’t think he loved it as much as me but what does he know anyway!

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  • 1.5 tbsp olive oil
  • 1 finely chopped yellow onion
  • 3 minced garlic cloves
  • 1 tbsp minced ginger
  • 2.5 tbsp curry powder
  • 1/4 tsp salt
  • 1/2 teaspoon pepper

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Heat a large sauce pan over medium high heat, add olive oil, onion, garlic, curry, ginger, pepper and salt. Cook for about 2 minutes.

  • 2 small sweet potatoes chopped into 1/2 inch pieces
  • 796 ml can diced tomatoes
  • 540 ml can chickpeas, rinsed and drained
  • 1/2 cup chopped cilantro
  • cooked brown basmati rice (I served about 3/4 of a cup of rice with each curry serving – this still keeps your whole meal well under 400 calories)

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Peel your sweet potatoes and chop into pieces, stir into saucepan along with diced tomatoes, bring to a boil then reduce heat to medium low. Simmer, covered, for 20 minutes. Stir in your chickpeas and continue cooking until sweet potato is soft, about 15 minutes. Cook your rice while your simmering and waiting for the sweet potato to cook. Sprinkle with cilantro. Could not be easier. It also warms really well as a left over the next couple days. Enjoy and happy cooking!

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