By The Vegucator: Dawn Hilton Williams, author of Vegan Cooking Guide, “Flava My Plate”
INGREDIENTS
6-15-ounce cans of drained and rinsed chickpeas/garbanzos
3 medium or 2 large, sweet potatoes, peeled and even, small cube/dice
6 or 10-ounce bag, baby spinach, rinsed and chopped (optional)
2–15-ounce cans of unsweetened coconut milk
2 ½ cups water
½ cup reserve water set aside
1 ½ cups yellow onions, finely diced
4 cloves garlic, minced
2 tablespoons of flat leaf parsley, chopped
1 tablespoons of grapeseed or coconut oil
CURRY SPICE BLEND
2 TBSP ground turmeric
1 ½ tsp kosher salt
1 ½ tsp mustard seed
1 tsp coriander
¾ tsp fenugreek (optional)
¾ tsp ginger
½ tsp cumin
½ tsp allspice
½ tsp ground nutmeg
¼ tsp ground clove
½ tsp cayenne pepper
½ tsp black pepper
1 cinnamon stick (optional)
UTENSILS NEEDED
Wooden spoon, tasting spoon, can opener, small whisk or fork, large pot (lid) or dutch oven, medium pan, measuring devices (cups and spoons), mixing bowl, soaking bowl serving bowl, strainer/colander, cutting board
METHOD
WITH a fork or small whisk blend all your spices together evenly.…
