Vegan Sweet Potato and Chick Pea Curry with Quinoa Recipe

When I set out to make dinner this evening, I did not specifically intend to prepare a vegan dish, it just kinda happened as I kept adding ingredients.  I think I've mentioned that I love curried sweet potatoes, and it was that love that inspired this dish.

To begin, rinse one cup of quinoa (keen-wah) in a mesh strainer until the water runs clear.









I made quinoa a few weeks ago for the first time, and my family loves it.  It has replaced rice in most of our recipes.

Place the rinsed quinoa in a medium sauce pan with two cups of vegetable stock and bring to a boil.  Cover, reduce heat, and simmer for 20 minutes.





While the quinoa cooks, grab a large sweet potato and peel it.




Next quarter the potato, cut each quarter in half and slice.




Dice up half of a sweet onion, and throw it in a skillet with some hot olive oil. Cook the onions until they become translucent. Be sure to stir them frequently, as you don't want them to brown.




Toss in the sweet potatoes, and cook until they begin to brown a bit.




Next add a tablespoon or two, depending on how hot you like it, of curry paste. Mix it all around, and let cook for two minutes until the house smells delicious.







Once the curry is fragrant, mix in ½ cup to a cup of vegetable stock, along with ½ cup of frozen peas. Cover and let simmer for 5 minutes




Remove the lid and add a ¼ cup sweet mango chutney, a can of chick peas, and two to three heaping handfuls of fresh spinach.







Let the spinach cook down, stirring occasionally until you have something that looks like this.




Serve up with a side of quinoa and a little more mango chutney drizzled on top. Enjoy!





Sweet Potato and Chick Pea Curry 

Prep Time: 15 minutes  Cook Time: 15 minutes  Serves:  6

Ingredients

1 cup quinoa
3 cups vegetable stock, divided
1 tbs. olive oil
1 large sweet potato, diced
½ medium sweet onion, dieed
1-2 tbs. curry paste
½ cup frozen peas
1 (15 oz.) can chick peas
1 tbs. sweet mango chutney
3 cups fresh baby spinach

Preparation

Rinse quinoa in a mesh strainer until the water runs clear.  Place the quinoa in a large sauce pan with 2 cups of vegetable stock.  Heat to boiling, then reduce heat to low, and simmer, covered, for 20 minutes.  Remove from heat and let stand, covered for 5 minutes.

While quinoa simmers, peel and dice the sweet potato and onion.  Cook onion in the olive oil in a large skillet until they become translucent.  Add the sweet potatoes, and sautee until brown.  Add the curry paste and allow to cook for 2 minutes until fragrant.  Mix in the peas and remaining cup of vegetable stock.  Cover the skillet and simmer over medium heat for 5 minutes.  Stir in the remaining ingredients, stirring gently until the spinach cooks down.

Serve with a side a quinoa, and drizzle with more chutney.  Enjoy.

Stuffed Sweet Potatoes

Sweet potatoes are a favorite of mine.  Every time I find a new way to eat them, I get all sorts of excited.  Lately I have had a mild obsession with eating stuffed sweet potatoes for lunch.  It is fast, delicious, and one of those meals that knock out your veggie requirement for the day.

To start, get a medium sized (about 5 inches) sweet potato.  Wash, dry, and poke it with a fork.

Microwave on high for 5 minutes, or until the sweet potato is soft through out.  While waiting on the microwave, mix some black beans, corn, and salsa in a bowl.  I have been known to throw some peas, chicken, or rice into the mix, too.  Honestly it all depends on what is in the fridge on any given afternoon.

Part of what keeps the obsession with this meal going is the chipotle salsa.  I could eat this stuff all day long.  I'm choosy about the brand, but it is absolutely delicious.

Once everything is mixed, slice open the sweet potato, and mash down the inside with a fork.

Stuff as much stuffing into the potato as it will hold, and top with a dollop of guacamole or sour cream and enjoy.

Second to how delicious this is, is the fact that the entire meal is less than 300 calories!

Stuffed Sweet Potatoes

Prep Time: 5 minutes  Cooke Time:  10 minutes  Servings: 1  Calories per Serving: 289

Ingredients

1 medium sweet potatoes 
¼ cup black beans
¼ cup corn
¼ cup salsa
1 tablespoon guacamole

Directions

Wash and dry the sweet potato, then poke several times with a fork.  Microwave on high for 5 minutes until the potato becomes soft through out.

While potato cooks  mix the black beans, corn, and salsa in a small bowl.

Cut open the cooked potato and mash the insides down with a fork.  Fill with the bean mix, and top with guacamole.

Sweet Potato and Brown Rice Curry

I love curried sweet potatoes.  It is ridiculous, actually,  how much I enjoy eating sweet potatoes prepared this way.  I could eat them every day, and get massive cravings on a regular basis.  However, it recently occurred to me that I may be the only on in my family who feels this way.  So, yesterday when the latest attack came upon me, I decided to not subject my family to my craving, and prepared this amazing dish from items that were already in my fridge.  It was quick, delicious, healthy, and dare I say, vegan. 

Curried Sweet Potatoes and Brown Rice

1 medium sweet potato, skinned and chopped

1/2 medium sweet onion, chopped

1 Tbs. olive oil

1 tsp curry paste (I use Patak's Mild Curry Paste)

1/4 cup water

1/4 cup sweet peas

1/4 cup green lentils, cooked and drained

1/4 cup black beans, cooked and drained

1 1/2 cups cooked brown rice

salt and pepper to taste

In a medium skillet heat olive oil and add the onion.  Let the onions cook for 2 minutes, stirring frequently until they begin to soften.  Add the sweet potatoes to the skillet and brown.  Mix in the curry paste and allow to cook for 1 to 2 minutes.  Add water to the skillet, mix, put on a lid,  and allow the potatoes to simmer for about 5 minutes or until soft.  Remove lid, and mix in the remaining ingredients.  Cook over medium heat until all ingredients are warm

.