Simply The Best Vegan Curry

Are you in the mood for something warm, and satisfying? Try this easy vegan Curry. It's packed with nutritious veggies and bold spices that will awaken your taste buds and leave you full and content.

Ingredients:

– 1 medium onion minced – 5 cloves garlic finely minced  – ½ teaspoon ground cumin – ½ teaspoon smoked paprika – ½ teaspoon mustard powder – ⅛ teaspoon Cayenne pepper – 1 teaspoon grated ginger – 1 tablespoon curry powder – ¼ teaspoon turmeric – 2 Roma tomatoes, chopped – 1 medium sweet potato peeled and chopped into bite-size pieces – ½ lb Brussels sprouts halved – 1 can (15 oz) canned chickpeas  – 1 can full fat coconut milk – ½ c fresh cilantro chopped – ½ lime juiced – ½ teaspoon salt – ¼ tablespoon black pepper

1. Heat oil in a large pan over medium heat. Add onion and saute stirring occasionally for about 7 minutes or until the onion is translucent.

2. Add the garlic along with all spices and stir for 30 more seconds until fragrant.

3. Add in tomatoes, sweet potato, Brussels Sprouts, chickpeas, salt, and pepper. Bring the vegan curry to a boil, then reduce to medium-low heat, cover with a lid, and cook for about 15 minutes or until the veggies have softened.

4. Pour in coconut milk and let the chickpea curry simmer for another 2 minutes. 5. Finally, add lime juice, stir, and adjust the seasoning. 6. Remove one pot vegetable chickpea curry from the heat and serve with a sprinkling of freshly chopped parsley.

TIPS: - Avoid overcooking the veggies because they will mush up and lose their nutritional value. Vegetables should ideally be cooked until they are barely soft but still have some crunch.

TIPS: - Choose a variety of vegetables. A delicious vegetable curry necessitates a selection of vegetables with different flavor profiles and textures. Both sweet and savory vegetables like cauliflower, broccoli, bell peppers, carrots, and scallions can be combined with sweet potatoes.

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