Plum has gone full vegan for quite some time now, which means I’ve been expanding my vegan repertoire.

Ingredients (makes one big pot)

• 2 Tbsp Olive Oil
• 1 medium sweet onion, chopped
• 3-4 cloves of minced garlic
• 1 Tbsp curry powder
• ½ tsp cumin
• ½ tsp ground coriander
• ½ tsp turmeric
• ¼ tsp ground jalapeno
• 1 sweet potato, cubed
• 3-4 carrots, peeled and cubed
• 3-4 pobleno peppers, de-seeded and diced
• 2 (15-ounce) cans chickpeas, drained
• 14 ounces canned chopped tomatoes, drianed
• 14 ounces canned full fat coconut milk, unsweetened
• 1/4 cup of vegetable broth
• 1 Tbsp brown sugar
• Coarse salt o taste

Steps: preparation is key to expedite the cooking process

• Measure out all spices into a mixing dish
• Saute the onion in the pot and once slightly translucent, add the minced garlic, sweet potato, carrots, and mixed spices, saute until the onion is softened
• Add hte chickpeas, chopped tomato, coconut milk, sugar, and vegetable broth. Bring to boil and let simmer unitl all vlaors are happily bubbilng and dancing, 30min
• Add salt to taste

Serve

• While the curry is dancing in the pot, heat up scallion pancake or nan
• Dish out the curry into a bowl
• Garnish with ciliatnro
• Enjoy!