Vegan Japanese Curry with Sweet Potatoes and Chickpeas

Ingredients

• 2 large Sweet potatoes, peeled and cubed
• 1 can Chickpeas, drained and rinsed
• 1 medium Onion, chopped
• 1 medium Carrot, chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 4 cups Vegetable broth
• 2 tablespoons Curry powder
• 1 teaspoon Turmeric powder
• 1 can Coconut milk
• 1 tablespoon Maple syrup
• 1/2 teaspoon Salt
• 4 cups Cooked rice, for serving

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 1 medium onion, chopped, and the 1 medium carrot, chopped. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
2. 2Add the 2 cloves garlic, minced, and the 1 teaspoon ginger, grated, to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
3. 3Stir in the 2 tablespoons curry powder and the 1 teaspoon turmeric powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
4. 4Add the 2 large sweet potatoes, peeled and cubed, the 1 can chickpeas, drained and rinsed, and the 4 cups vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 to 25 minutes, or until the sweet potatoes are easily pierced with a fork.
5. 5Stir in the 1 can coconut milk and the 1 tablespoon maple syrup. Add the 1/2 teaspoon salt. Continue to simmer, uncovered, for 5 to 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. 6Serve the vegan Japanese curry hot over the 4 cups cooked rice.

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