Pantry Curry

Earth Angel Vegan’s Pantry Curry is easy, tasty and comforting.  It is still chilly here in PA so this bowl of warm was perfect for today.  I call it Pantry Curry because you can adapt it to what is in your pantry.  I used chickpeas but you could use any legume you have.  I used sweet potato but you could sub any potato on hand.  I used pea shoots and green peas but you could add any green or frozen veg you have.  I ate mine with white rice but any rice will do… no rice… serve on small cut pasta or alone with crusty bread.  So you see it is easy to make your own and use up what you already have on hand. I hope you give it a try.


1  medium onion fine chopped (I was out and used 1/4 cup dried onion)

1 stalk celery fine chopped… if you have it

5 cloves garlic minced

1 28 oz can crushed tomatoes

1/2 of that 28 oz can of water

1 cup coconut milk or light coconut milk

1/2 tsp cinnamon

1/2 teaspoon salt

2 tablespoons curry powder

1 teaspoon hot red pepper flake (optional)

2 cups chopped sweet or white potato

1 tablespoon agave syrup or sugar (optional)

1 can of chickpeas drained and rinsed (or other bean)

1-2 cups frozen vegetables (I used a cup of frozen green peas)

a good handful of chopped greens if you have any


You are going to start this like any soup or stew… in a soup or stew pot over medium heat you will water saute the onion, celery, and garlic … that is saute them in about 1/4 cup of water.  As they soften start adding the spices… salt, curry powder, cinnamon, red pepper flake.  When this is bubbling add the tomatoes and the rest of the water.  Let this simmer while you peel and chop the potato into bite size pieces.  Now add the chopped potato and chickpeas or other bean and the agave syrup or sugar.  Simmer this on medium heat stirring often until the potatoes are fork tender,   At this time taste it to see if your seasonings are good for you and add more of what ever you feel it needs.  Now you can add the frozen vegetable… my favorite in this is a cup of green peas but you could add 2 cups broccoli or brussels or what ever you have on hand … or leave it out completely.  When it comes back to a boil trow in your hand full of chopped greens.  Spinach wilts immediately but kale or chard takes a little longer.  As soon as your greens are tender add the coconut milk.  Stir and simmer a minute or two longer.

Garnish with chopped herbs and serve your Pantry Curry with rice, or noodles, or crusty bread… Enjoy!








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