Vegan Pizza Curry Sweet Potato And Rocket Recipes

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VEGAN PIZZA - CURRY, SWEET POTATO, AND ROCKET



Vegan Pizza - Curry, Sweet Potato, and Rocket image

I was on my way home one night dreaming of pizza. I wanted something other than capsicum, mushrooms, olives and soy cheez and I wanted a hint of heat too. This is what I came up with! This makes one medium pizza and I imagine that omni's would like it too.

Provided by KristinV

Categories     Curries

Time 20m

Yield 1 pizza

Number Of Ingredients 14

1 tablespoon vegan margarine
1 tablespoon flour
1 teaspoon curry powder
120 ml soymilk
1 pizza crust (pre-prepared and vegan friendly or make your own)
1 tablespoon olive oil
1 teaspoon crushed garlic
100 g sweet potatoes (peeled and sliced 2mm thin)
2 tablespoons chickpeas (cooked, drained and rinsed)
red onion (two thin rings, seperated)
handful rocket
1/2 red capsicum (bell pepper, sliced and diced)
1 tablespoon coriander (chopped finely)
1/4 fresh chili pepper (optional, sliced thinly)

Steps:

  • TO MAKE CURRY SAUCE.
  • Melt margarine in a small saucepan and remove from stove.
  • Stir in flour and curry powder until smooth.
  • Return to stove and gradually add the soy milk, stirring continuously until thickened. Place to the side.
  • TO MAKE PIZZA.
  • Pre-heat oven to 230°C.
  • Mix the oil and garlic together and spred onto the pizza base and then spread the curry sauce evenly over this.
  • Lightly steam the sweet potato until just tender (I use a steamer bag in the microwave for 45 secs) and then place onto the curry sauce base.
  • Follow with chickpeas, onion, rocket and capsicum.
  • Place in oven for 8 minutes for pre-prepared pizza (as per instructions for homemade).
  • Upon removal, evenly distribute coriander and chilli (if using) over the top of the pizza.

SWEET POTATO CURRY



Sweet Potato Curry image

This vegan sweet potato curry with spinach and creamy coconut milk is flavorful and delicious. The recipe can be easily made in an Instant Pot or cooked on the stovetop. It's a wonderful comfort meal for dinner which is also great for meal prep.

Provided by Michaela Vais

Categories     Main Course

Time 30m

Number Of Ingredients 18

1 pound sweet potatoes ((about 2 medium) peeled and chopped into 3 cm pieces)
2 cups fresh spinach
1/2 tbsp oil (or water (if oil-free))
1 medium onion (chopped)
3-4 garlic cloves (minced)
2- inch (5 cm) fresh ginger (minced)
1/2 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
3/4 tsp salt (or less/more to taste)
1/2 tsp smoked paprika
1/2 tsp red pepper flakes (use less if you don't like it too spicy)
1/4 tsp black pepper (or less/more to taste)
1/4 tsp ground ginger
1 1/3 cup coconut milk (canned)
1 cup passata ((tomato sauce))
One 15 oz can of chickpeas (rinsed and drained (optional))
Fresh herbs to garnish (e.g. parsley, cilantro)

Steps:

  • Check the recipe notes for the Instant Pot instructions and to watch the video!
  • If you want to serve this sweet potato curry with rice, cook the rice first as per the instructions on the package.
  • Heat oil in a pot over medium heat and add the onion. Sauté for about 3 minutes.
  • Stir in garlic and fresh ginger and sauté for a further 1 minute. Add all spices and stir again.
  • Next, add the passata, the sweet potato chunks, and the coconut milk.
  • Give it another stir, and bring to a boil. Let simmer on low heat for about 10-15 minutes or until the sweet potato chunks are fork tender and the curry thickened. Optional: You can now add cooked chickpeas for additional protein.
  • Finally, stir in the spinach and let simmer until wilted.
  • Taste and adjust seasonings. Add more salt/pepper/red pepper flakes, etc. to taste.
  • Serve over rice of choice or with naan bread. Enjoy warm!

Nutrition Facts : Calories 283 kcal, Carbohydrate 28 g, Protein 4.8 g, Fat 16 g, Fiber 5.4 g, Sugar 11.6 g, ServingSize 1 serving

VEGAN SWEET POTATO CHICKPEA CURRY



Vegan Sweet Potato Chickpea Curry image

Yummy vegan curry dish. Serve with basmati rice and naan bread.

Provided by Sherri Zeringue D'Argenio

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 6

Number Of Ingredients 14

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 (15 ounce) can chickpeas, drained
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can coconut milk
1 sweet potato, cubed
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon salt
¼ teaspoon red chile flakes
1 cup baby spinach

Steps:

  • Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
  • Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.

Nutrition Facts : Calories 292.7 calories, Carbohydrate 22.3 g, Fat 21.6 g, Fiber 4.9 g, Protein 5.1 g, SaturatedFat 13.4 g, Sodium 515 mg, Sugar 3.4 g

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