Nourishing Vegan Curry Bowl
Author: 
Serves: 4
 
Ingredients
For the Curry
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 brown onion, cut into thin half moons
  • 3 cloves of garlic, minced
  • Thumb sized piece of ginger, grated
  • 1 teaspoon turmeric
  • 2 teaspoons paprika
  • 1 teaspoon smoked paprika
  • 1 tablespoon curry powder
  • 1 can diced tomatoes
  • 2 cups soaked mung beans*
  • 1 medium sweet potato, chopped into bite-size chunks
  • 2 carrots, sliced into thick half moons
  • 1L vegetable broth or water
  • 2 tablespoons coconut cream (optional)**
  • Large handful of spinach
  • Salt & pepper, to taste
  • Coconut oil, for cooking
For the Chickpea Flatbread
  • 1 cup chickpea flour
  • 1 cup water
  • 1½ tablespoons macadamia oil (or olive oil, if you prefer)
  • 1 tablespoon zaatar
  • Pinch of salt
  • Coconut oil, for cooking
To Serve
  • Fresh coriander (cilantro)
  • Marinated kale
  • Sprouts
Instructions
  1. Start by preparing your flatbread batter. In a bowl, whisk together the chickpea flour, water, olive oil, and salt, and set aside for at least 30 minutes.
  2. While the batter rests, make the curry. In a large pot on medium-high heat, dry toast your mustard and cumin seeds for about 1 minute, tossing them frequently. When they start to become fragrant and pop (but don’t let them burn!) add your onion with 1 tablespoon coconut oil, and cook until translucent, about 5 minutes. Add your garlic along with the rest of the spices and cook for a further 5 minutes, watching carefully and stirring frequently so it doesn’t burn.
  3. Add in your tomatoes, carrots, mung beans, sweet potatoes, and vegetable broth or water, bring to a boil, cover, and reduce to a simmer for 30 minutes, stirring occasionally.
  4. When mung beans are tender, remove from the heat and stir in your coconut cream, if using. Stir in spinach leaves just as you are about to serve.
  5. During the last 5 minutes of cooking the curry, heat a skillet on the stove and lightly grease with some coconut oil. Whisk your chickpea batter and pour half of the mixture onto the hot skillet and cook on medium for 5 minutes, then flip and cook on the other side for 2-3 minutes, until edges are browned. Set aside and repeat with the remaining half of the batter.
  6. Serve the curry with the chickpea flatbread and any extra sides you like.
Notes
*Soak your dried mung beans beans overnight in water and apple cider vinegar. They expand, so if you want 2 cups soaked it equals roughly 1 cup of dry.

**I simply scoop out the creamy bit from a refrigerated can of coconut cream, without the water. You could also use creamed coconut, which is basically just the cream and is solid at room temperature.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/nourishing-vegan-curry-bowl