Welcome back to Part 2 of my 3 Part #Veganuary2019 feature for scrummy recipes
- in collaboration with the amazing Jon Ford !
I will commence with another fast, easy & scrummy instant classic:
Sweet Potato & Chickpea Malaysian Curry
By Jon Ford
In a food processor, combine & whizz up:
150g Dry Roasted Peanuts, 80ml Water, 1 to 2 cloves minced Garlic, 1/2 teaspoon Dark Soy sauce,
2 teaspoons Sesame Oil, 2 tablespoons Brown Sugar, 1 to 2 tablespoons Vegan Fish Sauce,
Juice of 1 Lime, a nice "glug" of Sweet Chili Sauce and half a tin of Coconut Milk (optional also some fresh chili!)
You may want to add more Water or Coconut Milk - and also adjust the chili level to taste!
Chop up 2 Sweet Potatoes into small chunks and boil or steam to soften them.
In a pan, combine the satay sauce, sweet potato chunks & 1 tin of Chickpeas.
Add Water or Coconut Milk as desired to adjust consistency - and Enjoy!
Make sure you check out the other 2 feature #Veganuary2019 recipes:
- Mini Jackfruit Tacos
- Peanut & Chocolate Brownie Pralines (aka. "Brow-lines")
- in collaboration with the amazing Jon Ford !
I will commence with another fast, easy & scrummy instant classic:
Sweet Potato & Chickpea Malaysian Curry
By Jon Ford
In a food processor, combine & whizz up:
150g Dry Roasted Peanuts, 80ml Water, 1 to 2 cloves minced Garlic, 1/2 teaspoon Dark Soy sauce,
2 teaspoons Sesame Oil, 2 tablespoons Brown Sugar, 1 to 2 tablespoons Vegan Fish Sauce,
Juice of 1 Lime, a nice "glug" of Sweet Chili Sauce and half a tin of Coconut Milk (optional also some fresh chili!)
You may want to add more Water or Coconut Milk - and also adjust the chili level to taste!
Chop up 2 Sweet Potatoes into small chunks and boil or steam to soften them.
In a pan, combine the satay sauce, sweet potato chunks & 1 tin of Chickpeas.
Add Water or Coconut Milk as desired to adjust consistency - and Enjoy!
- Mini Jackfruit Tacos
- Peanut & Chocolate Brownie Pralines (aka. "Brow-lines")
🍃 NAMASTE 🍃
with lots of love & light from your
Natural Vegan Gypsy
Natural Vegan Gypsy