As some of you may have noticed, we enjoy curry in my family. We have quite a few curry recipes on here for you all to enjoy, we can't get enough.
This vegan sweet potato & blackbean curry is a little different to those ones though. We have previously stuck to more traditional currys, but this one goes outside of that, which we love!
This is the perfect dish if you are looking for something a little different, but obviously you still want to know it tastes amazing, which this does!
Of course if you like a little, or a lot, of heat in your currys you can add some chillis or chilli flakes. I would always recommend trying it so you don't add too much or too little.
My husband loves chilli in his food but I can't handle even a little bit, so we take my daughters and my portions out and add the chilli in after. If my husband is feeling so hungry he can't wait for the chilli he will just sprinkle some red pepper or chilli flakes on top.
This recipe was made by Katie, she made a video as well so keep an eye out for that, it will be up very soon! It's definitely worth a watch!
Katie made this recipe with ground ginger, you can of course use fresh if you prefer. Ground and fresh have slightly different tastes so taste your food as you put it in to see if you would like anymore.
This recipe is so healthy! Sweet potatoes are a super food, which for those of you that don't know means it has lots of health benefits. Although a lot of "professionsals" don't like the term superfood, however I think it's great! Why shouldn't we call foods that are really good for us super.
And I think it would be really great to help your children eat their food too; "only super heros get to eat super foods" "Eat all your super foods so you can turn into a superhero" I can picture all their little faces getting so excited to eat their superfoods!
You can serve this curry with rice however we didn't, it's super filling without the rice.
Why not try serving with our naan bread, you wont regret it.
This is a great recipe for those colder days! It is sure to warm you up and it's a definite feel good one!
I'm excited to say that I am about to start a #vegannutritionist course, so when I've finished that I will be giving you guys way more information on that side of things too! Of course if you have any questions I will be more than happy to answer them, just send me a message.
I'm so excited to get started with this course, I think it'll be so interesting and I'm keen to learn everything that I can and apply it to what I make! I'm also so excited to share all I can with all of you!
Please remember to tag me if you try any of our recipes @marisasveganrecipes on facebook and instagram
We hope you like this recipe as much as we do!
Sweet Potato & Blackbean Curry - Serves 2 Generously or 4 Smaller Portions
Ingredients
2 White Onions - Roughly Chopped
1 tsp Ground Ginger You can use fresh ginger, taste the mix as you put it in to make sure you are happy with the amount. Fresh and ground do create slightly different tastes and strengths.
1 tsp Ground Turmeric
400g Tin Chopped Tomatoes
4 tbsp Red Wine Vinegar
2 tbsp Demerara Sugar
2 Vegetable Stock Cubes
600ml Boiling Water
2 Large Sweet Potatoes - Peeled & cut into medium chunks The size of these are really out of preference. If you want them to be bite size so you don't need to use a knife at dinner then that works. Just remember the smaller the pieces the less cooking time, so adjust the recipe as needed.
2 x 400g tin Blackbeans - Drained & Rinsed
2 Large Peppers - Cut into thick slices Size is really up to you, as I said with the sweet potato, if you want it smaller that's fine, just adjust the cooking time where needed.
2 Fresh Thyme Sprigs - Remove from stem.
3-4 tbsp Vegetable oil
Method
* Preheat the oven 180C and prepare a small roasting tray.
* Place your pepper on your tray. Drizzle 3-4 tbsp vegetable oil over it.
* Roast for 5-10 minutes, depending on how you like your pepper roasted, set aside.
* Fry your onions in 1 tbsp vegetable oil for 2 minutes or until slightly softened. You want to use a large frying pan for this, as all the ingredients all end up in this pan.
* Stir in the ground ginger and turmeric. Stirring them in will help spread the flavour.
* Mix in the thyme and chopped tomatoes.
* Let sit for about 30 seconds, then stir in the sugar. Again let sit for about 30 seconds. This helps let all the flavours infuse a little.
* Make the stock by mixing 600ml boiling water with the 2 stock cubes.
* Add the red wine vinegar and stock cubes to the mix.
* Simmer for 10 minutes.
* Mix in your sweet potatoes.
* Simmer for 15-20 minutes or until the sweet potatoes have almost cooked. As I said above, if you cut your sweet potatoes into smaller chunks this time may need to be reduced. You don't want to over cook them else they will turn to mush.
* Stir in the blackbeans. Let sit for about 1 minutes.
* Mix the peppers in.
* Simmer for 5 minutes.
Serve
Enjoy!
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