Vegan Indian-Style Curry with Sweet Potatoes, Eggplant, and Chickpeas

Name: Vegan Indian-Style Curry with Sweet Potatoes, Eggplant, and Chickpeas
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 2 cups, fresh cilantro leaves; 1 cup, fresh mint leaves; ⅓ cup almond-milk, yogurt; ¼ cup, finely chopped onion; 1 tablespoon, lime juice; 1½ teaspoon, sugar; ½ teaspoon, ground cumin; ¼ teaspoon, salt; 1 , (14.5-ounce) can diced tomatoes; 3 tablespoons, vegetable oil; 4 teaspoons, curry powder; 1½ teaspoons, garam masala; 2 , onions, chopped fine; 12 ounces, sweet potatoes, peeled and cut into 1-inch pieces; , Salt and pepper; 3 , garlic clove, minced; 1 , serrano chile, stemmed, seeded, and minced; 1 tablespoon, grated fresh ginger; 1 tablespoon, tomato paste; 1 pound, eggplant, cut into ½-inch pieces; 8 ounces, green beans; 1½ cups, water; 1 , (15 ounce) can chickpeas, rinsed; ½ cup canned, coconut milk; ¼ cup, minced fresh cilantro

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A cookbook recipe exclusively for All-Access members from Vegan for Everybody

SERVES4 to 6

TIME1½ hours

Vegan Indian-Style Curry with Sweet Potatoes, Eggplant, and Chickpeas

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

WHY THIS RECIPE WORKS

We cooked the spices and aromatics with our vegetables—an interesting combination of sweet potatoes; savory, meaty eggplant; and earthy green beans; plus a can of chickpeas—so they permeated every bite of the dish. Rounding out the sauce wa...

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