Vegan Indian-Style Curry with Sweet Potatoes, Eggplant, and Chickpeas

Name: Vegan Indian-Style Curry with Sweet Potatoes, Eggplant, and Chickpeas
Total time: 90 min
Ingredients: 2 cups fresh cilantro leaves; 1 cup fresh mint leaves; ⅓ cup almond-milk yogurt; ¼ cup finely chopped onion; 1 tablespoon lime juice; 1½ teaspoon sugar; ½ teaspoon ground cumin; ¼ teaspoon salt; 1 (14.5-ounce) can diced tomatoes; 3 tablespoons vegetable oil; 4 teaspoons curry powder; 1½ teaspoons garam masala; 2 onions, chopped fine; 12 ounces sweet potatoes, peeled and cut into 1-inch pieces; Salt; pepper; 3 garlic clove, minced; 1 serrano chile, stemmed, seeded, and minced; 1 tablespoon grated fresh ginger; 1 tablespoon tomato paste; 1 pound eggplant, cut into ½-inch pieces; 8 ounces green beans; 1½ cups water; 1 (15 ounce) can chickpeas, rinsed; ½ cup canned coconut milk; ¼ cup minced fresh cilantro

www.americastestkitchen.com

We wanted a recipe for the ultimate weeknight vegetable curry. We started with the sauce. Toasting store-bought curry powder and garam masala increased their dimension substantially.

Keywords

Main Courses
Indian
Asia
Vegetables
Fruits & Vegetables
Vegan

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