The super bowl is coming up. It’ll be our first Vegan Super Bowl! I’m super excited about it so we can learn to recipes and see what works for this get together that calls for finger foods and hot dips. Some other recipes that would be good for this occasion are here and here. We don’t have any plans currently, except to watch This Is Us after the game.
We LOVE This Is Us.
Are you guys into football!? David definitely is. I, Veronica, am not so much. I’ll enjoy the game in person or in my apartment, but I don’t have a favorite team or player.
So this week at work we had an annual SOUPer Bowl. How fun is that! We of course were pumped cause HELLO COOKING! LOL. We submitted under my name, a vegan option of course.
Coconut Chickpea CURRY!
This was the first time experimenting, let alone even eating curry. OOPS.
BUT. It turned out so great. I was worried. There was lots of typical soups, chicken noodle, loaded potato, chowders, and ONE other curry.
Long story short, you have your samples to the judges, behind closed doors, and they judge. We didn’t win. We got so many compliments though! Figured we would share the recipe with our favorites, YOU!
This recipe is great and SO SO easy. I did all my prepping the night before. I brought everything in and tossed it in the crockpot and let it do it’s thang.
Things You’ll Need for Coconut Chickpea Curry:
- Sweet Potato
- Coconut Milk
- This was a confusing ingredient for me. Here is a link to see what item I purchased for it.
- Almond milk
- Red Pepper Flakes
- Diced Tomatoes
- Soy Sauce
How to Make Coconut Chickpea Curry:
Seriously super simple. Peel the sweet potato. Note, I broke my peeler when doing so! Cut the broccoli in to small little trees. Drain/rinse the chickpeas. Dice the onion.
Next, this is a huge step, don’t screw it up. LOL
Throw it all in the crockpot. Everything, veggies, seasonings, liquids, everything!
Mix all the ingredients together until it looks nice and mixed up.
I made mine literally on my desk at work. People were smelling it from down the hall. It was great.
So, you just let the cooker do its thing… for 4 hours.
Once the potatoes are easily forkable (thats a word now), the coconut chickpea curry should be done and ready to serve!
Easy peasy, amirite?
Easy, Tasty, Vegan!
Coconut Chickpea Curry
Warm up with a nice bowl of this curry for the colder months!
- 1 Medium Peeled Sweet Potato
- 1/2 White Onion
- 1 Crown Broccoli
- 1 14.5oz Chickpeas Drain/Rinsed
- 1/4 Cup Quinoa
- 1 14.5 Oz Diced Tomatoes
- 1 tbsp Cumin
- 1 tbsp Turmeric
- 1 tbsp Ginger
- 3 tbsp Soy Sauce
- 1 14.5oz Coconut Milk + Same amount almond milk
- 1 tbsp Red Pepper Flakes + More for topping
Dice potato equally. Cut broccoli into small bitesize pieces.
Place everything into crock pot plus one cup of water. Mix well.
Cook on med/high for 3-4 hours. Cook until potatoes are cooked through.