These Lemon Pepper Cauliflower Wings are absolutely divine veggie wings! They’re coated in a sweet and spicy lemon peppery sauce and are the perfect game day snack for vegans!
Can you believe that this is my 8th cauliflower wings/bites recipes?! We were trying to count it out first, and I was convinced I was only on wing #4, then realised that indeed, I’ve already hit 8! My ultimate goal is to have like every flavour under the sun, kind of like my favourite wings place before I went vegetarian then vegan. Then, that one day someone will reach out and create a vegan wings menu in my name, (preferably near my house) so that I can go and eat my own favourite cauliflower wings whenever I want. A girl can dream, right?!
Let’s get right into these Lemon Pepper Cauliflower Wings. Lemon pepper became one of my favourite overall flavours sometime last year after a company sent me their lemon pepper seasoning. Friends, I’ve been putting it on everything and in everything. I’m talking in my tofu scramble. On my baked tofu. Making anything with garlic and onions? Lemon pepper seasoning to the mix! So naturally, I realised, I needed to make some Lemon Pepper Cauliflower Wings and give them a try!
These aren’t your regular lemon pepper wings though. Of course naturally their vegan, but also, after being deliciously seasoned, they’re topped with a sweet and spicy lemon pepper glaze. I was never a fan of the lemon pepper butter sauce (I tried them for this, and it didn’t work out well), but I have always been a massive fan of sweet and spicy glazes. Hello my buffalo cauliflower wings , looking right at you! So I decided to give them a whirl for these wings and they worked out perfectly!
Of course, the sauce is completely customisable for your own taste buds. I wanted a spicy, tangy and sweet combo. Feel free to make them even sweeter, or less sweet. Cooking is for fun, friends!
These Lemon Pepper Cauliflower Wings are:
- vegan cauliflower wings
- perfect for Super Bowl or any Game Day snack
- coated in a sweet and spicy and tangy glaze
- so easy to make!
Quick Tips for these Lemon Pepper Cauliflower Wings
BTW, and it’s a big by the way, I completely hacked my own recipe! All the time in the past, I’ve said that you should dip each cauliflower wing one by one, and to be honest, it’s taken up a fair amount of time. I decided to just wing it (get it?!…please don’t leave) and dump them all into the batter and just coat. Then the same into the breadcrumbs.
Guess what.
It worked out the exact same. So friends, feel free to do the same! I’ll be adding a video for this, where you can see exactly what I did! Major time saver and a huge motivation to make these more often. Eat up and enjoy! P.S. – do you know that we have an entire blog dedicated to low carb recipes named Low Carb Vegan Recipes ?! Be sure to check it out!
Ingredients
Cauliflower Wings
- 1 medium head cauliflower , if using a large head, you may need to double the batter and sauce quantities
- ¾ cup all purpose gluten free flour mix
- ¾ cup unsweetened almond milk
- 1 tablespoon lemon pepper seasoning
- 1 cup crispy gluten free breadcrumbs , seasoned with salt & pepper and 1 teaspoon lemon pepper seasoning
- chopped parsley and freshly grated lemon zest , for garnish
Lemon Pepper Glaze
- 8 ½ tablespoons lemon juice
- 4 ½ tablespoons maple syrup or agave nectar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon cornstarch + 1 teaspoon water , mix together separately from the rest of ingredients in a small bowl for a cornstarch slurry
Instructions
Cauliflower Wings
- Preheat oven to 450 degrees F/230 degrees C.
- Prepare a baking sheet by lining it with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the stems). Chop the cauliflower into smaller pieces to resemble the size of the wings.
- In a separate bowl, whisk the gluten-free flour, almond milk and lemon pepper seasoning in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
- Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all. Transfer them to the breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated.
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
- While baking, prepare the ingredients for the sauce by heating & whisking together.
- Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
- Remove from oven and, and garnish with parsley and freshly grated lemon zest. Eat immediately - enjoy!
Lemon Pepper Glaze
- In a pan over medium-high heat, mix all the sauce ingredients. Whisk together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar if you want it sweeter. Remove from heat until needed.
Notes
These Lemon Pepper Cauliflower Wings are absolutely divine veggie wings! They’re coated in a sweet and spicy lemon peppery sauce and are the perfect game day snack for vegans!
Can you believe that this is my 8th cauliflower wings/bites recipes?! We were trying to count it out first, and I was convinced I was only on wing #4, then realised that indeed, I’ve already hit 8! My ultimate goal is to have like every flavour under the sun, kind of like my favourite wings place before I went vegetarian then vegan. Then, that one day someone will reach out and create a vegan wings menu in my name, (preferably near my house) so that I can go and eat my own favourite cauliflower wings whenever I want. A girl can dream, right?!
Let’s get right into these Lemon Pepper Cauliflower Wings. Lemon pepper became one of my favourite overall flavours sometime last year after a company sent me their lemon pepper seasoning. Friends, I’ve been putting it on everything and in everything. I’m talking in my tofu scramble. On my baked tofu. Making anything with garlic and onions? Lemon pepper seasoning to the mix! So naturally, I realised, I needed to make some Lemon Pepper Cauliflower Wings and give them a try!
These aren’t your regular lemon pepper wings though. Of course naturally their vegan, but also, after being deliciously seasoned, they’re topped with a sweet and spicy lemon pepper glaze. I was never a fan of the lemon pepper butter sauce (I tried them for this, and it didn’t work out well), but I have always been a massive fan of sweet and spicy glazes. Hello my buffalo cauliflower wings , looking right at you! So I decided to give them a whirl for these wings and they worked out perfectly!
Of course, the sauce is completely customisable for your own taste buds. I wanted a spicy, tangy and sweet combo. Feel free to make them even sweeter, or less sweet. Cooking is for fun, friends!
These Lemon Pepper Cauliflower Wings are:
- vegan cauliflower wings
- perfect for Super Bowl or any Game Day snack
- coated in a sweet and spicy and tangy glaze
- so easy to make!
Quick Tips for these Lemon Pepper Cauliflower Wings
BTW, and it’s a big by the way, I completely hacked my own recipe! All the time in the past, I’ve said that you should dip each cauliflower wing one by one, and to be honest, it’s taken up a fair amount of time. I decided to just wing it (get it?!…please don’t leave) and dump them all into the batter and just coat. Then the same into the breadcrumbs.
Guess what.
It worked out the exact same. So friends, feel free to do the same! I’ll be adding a video for this, where you can see exactly what I did! Major time saver and a huge motivation to make these more often. Eat up and enjoy! P.S. – do you know that we have an entire blog dedicated to low carb recipes named Low Carb Vegan Recipes ?! Be sure to check it out!
Ingredients
Cauliflower Wings
- 1 medium head cauliflower , if using a large head, you may need to double the batter and sauce quantities
- ¾ cup all purpose gluten free flour mix
- ¾ cup unsweetened almond milk
- 1 tablespoon lemon pepper seasoning
- 1 cup crispy gluten free breadcrumbs , seasoned with salt & pepper and 1 teaspoon lemon pepper seasoning
- chopped parsley and freshly grated lemon zest , for garnish
Lemon Pepper Glaze
- 8 ½ tablespoons lemon juice
- 4 ½ tablespoons maple syrup or agave nectar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon cornstarch + 1 teaspoon water , mix together separately from the rest of ingredients in a small bowl for a cornstarch slurry
Instructions
Cauliflower Wings
- Preheat oven to 450 degrees F/230 degrees C.
- Prepare a baking sheet by lining it with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the stems). Chop the cauliflower into smaller pieces to resemble the size of the wings.
- In a separate bowl, whisk the gluten-free flour, almond milk and lemon pepper seasoning in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
- Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all. Transfer them to the breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated.
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
- While baking, prepare the ingredients for the sauce by heating & whisking together.
- Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
- Remove from oven and, and garnish with parsley and freshly grated lemon zest. Eat immediately - enjoy!
Lemon Pepper Glaze
- In a pan over medium-high heat, mix all the sauce ingredients. Whisk together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar if you want it sweeter. Remove from heat until needed.
Notes
These Lemon Pepper Cauliflower Wings are absolutely divine veggie wings! They’re coated in a sweet and spicy lemon peppery sauce and are the perfect game day snack for vegans!
Can you believe that this is my 8th cauliflower wings/bites recipes?! We were trying to count it out first, and I was convinced I was only on wing #4, then realised that indeed, I’ve already hit 8! My ultimate goal is to have like every flavour under the sun, kind of like my favourite wings place before I went vegetarian then vegan. Then, that one day someone will reach out and create a vegan wings menu in my name, (preferably near my house) so that I can go and eat my own favourite cauliflower wings whenever I want. A girl can dream, right?!
Let’s get right into these Lemon Pepper Cauliflower Wings. Lemon pepper became one of my favourite overall flavours sometime last year after a company sent me their lemon pepper seasoning. Friends, I’ve been putting it on everything and in everything. I’m talking in my tofu scramble. On my baked tofu. Making anything with garlic and onions? Lemon pepper seasoning to the mix! So naturally, I realised, I needed to make some Lemon Pepper Cauliflower Wings and give them a try!
These aren’t your regular lemon pepper wings though. Of course naturally their vegan, but also, after being deliciously seasoned, they’re topped with a sweet and spicy lemon pepper glaze. I was never a fan of the lemon pepper butter sauce (I tried them for this, and it didn’t work out well), but I have always been a massive fan of sweet and spicy glazes. Hello my buffalo cauliflower wings , looking right at you! So I decided to give them a whirl for these wings and they worked out perfectly!
Of course, the sauce is completely customisable for your own taste buds. I wanted a spicy, tangy and sweet combo. Feel free to make them even sweeter, or less sweet. Cooking is for fun, friends!
These Lemon Pepper Cauliflower Wings are:
- vegan cauliflower wings
- perfect for Super Bowl or any Game Day snack
- coated in a sweet and spicy and tangy glaze
- so easy to make!
Quick Tips for these Lemon Pepper Cauliflower Wings
BTW, and it’s a big by the way, I completely hacked my own recipe! All the time in the past, I’ve said that you should dip each cauliflower wing one by one, and to be honest, it’s taken up a fair amount of time. I decided to just wing it (get it?!…please don’t leave) and dump them all into the batter and just coat. Then the same into the breadcrumbs.
Guess what.
It worked out the exact same. So friends, feel free to do the same! I’ll be adding a video for this, where you can see exactly what I did! Major time saver and a huge motivation to make these more often. Eat up and enjoy! P.S. – do you know that we have an entire blog dedicated to low carb recipes named Low Carb Vegan Recipes ?! Be sure to check it out!
Ingredients
Cauliflower Wings
- 1 medium head cauliflower , if using a large head, you may need to double the batter and sauce quantities
- ¾ cup all purpose gluten free flour mix
- ¾ cup unsweetened almond milk
- 1 tablespoon lemon pepper seasoning
- 1 cup crispy gluten free breadcrumbs , seasoned with salt & pepper and 1 teaspoon lemon pepper seasoning
- chopped parsley and freshly grated lemon zest , for garnish
Lemon Pepper Glaze
- 8 ½ tablespoons lemon juice
- 4 ½ tablespoons maple syrup or agave nectar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon cornstarch + 1 teaspoon water , mix together separately from the rest of ingredients in a small bowl for a cornstarch slurry
Instructions
Cauliflower Wings
- Preheat oven to 450 degrees F/230 degrees C.
- Prepare a baking sheet by lining it with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the stems). Chop the cauliflower into smaller pieces to resemble the size of the wings.
- In a separate bowl, whisk the gluten-free flour, almond milk and lemon pepper seasoning in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
- Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all. Transfer them to the breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated.
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
- While baking, prepare the ingredients for the sauce by heating & whisking together.
- Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
- Remove from oven and, and garnish with parsley and freshly grated lemon zest. Eat immediately - enjoy!
Lemon Pepper Glaze
- In a pan over medium-high heat, mix all the sauce ingredients. Whisk together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar if you want it sweeter. Remove from heat until needed.
Notes
These Lemon Pepper Cauliflower Wings are absolutely divine veggie wings! They’re coated in a sweet and spicy lemon peppery sauce and are the perfect game day snack for vegans!
Can you believe that this is my 8th cauliflower wings/bites recipes?! We were trying to count it out first, and I was convinced I was only on wing #4, then realised that indeed, I’ve already hit 8! My ultimate goal is to have like every flavour under the sun, kind of like my favourite wings place before I went vegetarian then vegan. Then, that one day someone will reach out and create a vegan wings menu in my name, (preferably near my house) so that I can go and eat my own favourite cauliflower wings whenever I want. A girl can dream, right?!
Let’s get right into these Lemon Pepper Cauliflower Wings. Lemon pepper became one of my favourite overall flavours sometime last year after a company sent me their lemon pepper seasoning. Friends, I’ve been putting it on everything and in everything. I’m talking in my tofu scramble. On my baked tofu. Making anything with garlic and onions? Lemon pepper seasoning to the mix! So naturally, I realised, I needed to make some Lemon Pepper Cauliflower Wings and give them a try!
These aren’t your regular lemon pepper wings though. Of course naturally their vegan, but also, after being deliciously seasoned, they’re topped with a sweet and spicy lemon pepper glaze. I was never a fan of the lemon pepper butter sauce (I tried them for this, and it didn’t work out well), but I have always been a massive fan of sweet and spicy glazes. Hello my buffalo cauliflower wings , looking right at you! So I decided to give them a whirl for these wings and they worked out perfectly!
Of course, the sauce is completely customisable for your own taste buds. I wanted a spicy, tangy and sweet combo. Feel free to make them even sweeter, or less sweet. Cooking is for fun, friends!
These Lemon Pepper Cauliflower Wings are:
- vegan cauliflower wings
- perfect for Super Bowl or any Game Day snack
- coated in a sweet and spicy and tangy glaze
- so easy to make!
Quick Tips for these Lemon Pepper Cauliflower Wings
BTW, and it’s a big by the way, I completely hacked my own recipe! All the time in the past, I’ve said that you should dip each cauliflower wing one by one, and to be honest, it’s taken up a fair amount of time. I decided to just wing it (get it?!…please don’t leave) and dump them all into the batter and just coat. Then the same into the breadcrumbs.
Guess what.
It worked out the exact same. So friends, feel free to do the same! I’ll be adding a video for this, where you can see exactly what I did! Major time saver and a huge motivation to make these more often. Eat up and enjoy! P.S. – do you know that we have an entire blog dedicated to low carb recipes named Low Carb Vegan Recipes ?! Be sure to check it out!
Ingredients
Cauliflower Wings
- 1 medium head cauliflower , if using a large head, you may need to double the batter and sauce quantities
- ¾ cup all purpose gluten free flour mix
- ¾ cup unsweetened almond milk
- 1 tablespoon lemon pepper seasoning
- 1 cup crispy gluten free breadcrumbs , seasoned with salt & pepper and 1 teaspoon lemon pepper seasoning
- chopped parsley and freshly grated lemon zest , for garnish
Lemon Pepper Glaze
- 8 ½ tablespoons lemon juice
- 4 ½ tablespoons maple syrup or agave nectar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon cornstarch + 1 teaspoon water , mix together separately from the rest of ingredients in a small bowl for a cornstarch slurry
Instructions
Cauliflower Wings
- Preheat oven to 450 degrees F/230 degrees C.
- Prepare a baking sheet by lining it with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the stems). Chop the cauliflower into smaller pieces to resemble the size of the wings.
- In a separate bowl, whisk the gluten-free flour, almond milk and lemon pepper seasoning in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
- Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all. Transfer them to the breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated.
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
- While baking, prepare the ingredients for the sauce by heating & whisking together.
- Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
- Remove from oven and, and garnish with parsley and freshly grated lemon zest. Eat immediately - enjoy!
Lemon Pepper Glaze
- In a pan over medium-high heat, mix all the sauce ingredients. Whisk together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar if you want it sweeter. Remove from heat until needed.
Notes
Lemon Pepper Cauliflower Wings (Vegan)
Ingredients
Cauliflower Wings
- 1 medium head cauliflower if using a large head, you may need to double the batter and sauce quantities
- ¾ cup all purpose gluten free flour mix
- ¾ cup unsweetened almond milk
- 1 tablespoon lemon pepper seasoning
- 1 cup crispy gluten free breadcrumbs seasoned with salt & pepper and 1 teaspoon lemon pepper seasoning
- chopped parsley and freshly grated lemon zest for garnish
Lemon Pepper Glaze
- 8 ½ tablespoons lemon juice
- 4 ½ tablespoons maple syrup or agave nectar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon cornstarch + 1 teaspoon water mix together separately from the rest of ingredients in a small bowl for a cornstarch slurry
Instructions
Cauliflower Wings
- Preheat oven to 450 degrees F/230 degrees C.
- Prepare a baking sheet by lining it with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the stems). Chop the cauliflower into smaller pieces to resemble the size of the wings.
- In a separate bowl, whisk the gluten-free flour, almond milk and lemon pepper seasoning in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
- Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all. Transfer them to the breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated.
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
- While baking, prepare the ingredients for the sauce by heating & whisking together.
- Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
- Remove from oven and, and garnish with parsley and freshly grated lemon zest. Eat immediately - enjoy!
Lemon Pepper Glaze
- In a pan over medium-high heat, mix all the sauce ingredients. Whisk together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar if you want it sweeter. Remove from heat until needed.
Video
Notes
Nutrition
Lemon Pepper Cauliflower Wings (Vegan) https://jessicainthekitchen.com/lemon-pepper-cauliflower-wings-vegan/ January 27, 2020
This Easy Sweet Potato Curry is made in one pot (perfect for a weeknight meal) & makes the ultimate hearty meal. It is the perfect blend of flavours and is excellent for meal prep!
It’s no secret that we love a good curry dish in our household. Be that Chickpea Curry , Thai Green Curry, Red Lentil Curry , Aloo Gobi Masala , even Curry Chickpea Salad – the list goes on and on. So it seemed about time to add a Sweet Potato Curry to the repertoire. It’s been an idea that I’ve had for a while now, so the anticipation was definitely building. One bite and I already knew that this would become not only one of our favourites but also one of yours! Friends, you’re definitely going to want to try this one.
I knew when making this Sweet Potato Curry that I didn’t want to just be eating sweet potatoes and sauce. Not that’s anything wrong with that (carbs and sauce are like – the BEST combo – hello fries and burger sauce?!), but I wanted to include even more delicious fibre and protein into the dish. Introduce, chickpeas. Not as much as my chickpea curry, but enough to provide a great mix of texture and nutrition to the dish. This dish is influenced by both my Coconut Chickpea Curry and my Aloo Gobi Masala, and it became the perfect blend of the two – mimicking the similarity of the two dishes with a new fusion of flavours.
The combination of flavours in this Sweet Potato Curry really takes you on a wild ride. The sweetness of the potatoes. The creaminess of the coconut milk. The aromatic richness of the spices. Altogether, they meld beautifully – creating a winner of a dish.
Tips for Making Sweet Potato Curry
One of my top tips for making this Sweet Potato Curry is to ensure all your sweet potato pieces are the same. I like to cut them into 1-inch pieces, that way they cook evenly and aren’t too big (not bite-size) and aren’t too small (so they don’t become mushy). I also wanted the onions to essentially melt away into this dish, so I diced mine very finely. Another favourite of mine was letting the spices cook without liquid for about 30 seconds, to really pull out their aromatics and flavours. Also, don’t forget that lime at the end, and a good dose of salt. These little tips go a long way, especially for a one-pot dish.
This Sweet Potato Curry is:
- absolutely delicious
- made from cost-friendly ingredients like chickpeas, coconut milk, onions and sweet potatoes.
- Is time friendly – everything is made in under an hour, making it perfect for a weeknight meal.
- Made in one pot dish
- Is freezer-friendly (stores easily in the freezer for up to 2 months).
- perfect for meal prep.
How to Serve this Sweet Potato Curry
Gav loves it with rice but you can easily have it with naan, quinoa or cauliflower rice . However, you choose to have it, I just hope that you love it! Eat up and enjoy friends!
Ingredients
- 2 tablespoons coconut oil , or any other oil
- ½ large red onion , finely diced 150g
- 14 ounces fresh or canned tomatoes , diced ( 400g )
- sea salt , I use about ¾ teaspoon & ground black pepper (I use about ¼ teaspoon), to taste
- 3 garlic cloves , minced
- 1 ½ tablespoons garam masala
- 1 teaspoon curry powder
- ¾ tablespoon paprika
- 1/4 teaspoon cumin
- 1 cup cooked chickpeas
- 1 lb sweet potatoes , peeled and cubed into 1 inch pieces, 450g or 3 cups
- 13.5 ounce can of coconut milk* , 383g
- juice of 1 small lime
- 3 cups spinach
Instructions
- In a deep pot over medium-high heat, heat the coconut oil.
- Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, for about 10 minutes.
- Add in the chickpeas and the sweet potatoes, stirring to combine. Add in the garlic, garam masala, curry powder, paprika and cumin. Stir for about 30 seconds in the heat, until the spices become fragrant.
- Add in the coconut milk and stir again. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for about 20 to 30 more minutes until the sweet potatoes are fully cooked through and are fork-tender.
- Stir in the spinach and squeeze a lime lightly over the top of the curry (don’t skip the lime!), stirring to combine. Remove the curry from the heat. Taste the curry and season with more salt and pepper if you desire. Allow to cool slightly and for the spinach to wilt in the heat until wilted (about 3 minutes), then serve. Enjoy!
