Opinions of a Wolf

The Result:
A slightly spicy but simultaneously sweet curry that fills and warms your belly.  Be sure to serve with rice and maybe naan.  Once you have the spices in stock, it’s also quite cheap!

The Recipe:
Makes 4 servings
1 can or 2 1/2 to 3 cups cooked chickpeas
1 13.5 oz can light coconut milk (double this if you’re leaving it in a crockpot all day)
3/4 cup red onion, chopped
1 1/2 cups celery, chopped
1 to 1 1/2 cups sweet potatoes, peeled and chopped (approximately 1 medium-sized sweet potato)
1 to 1 1/2 cups Granny Smith apple, chopped (approximately 1 medium-sized apple)
3 medium cloves garlic, minced
1 1/2 Tablespoon freshly grated ginger or 1 1/2 teaspoon powdered ginger
1 1/2 Tablespoon mild red curry paste
2 teaspoon mustard seed or 1/2 teaspoon ground mustard or 1/2 teaspoon mustard (the condiment)
1 teaspoon cumin seeds or 1/2 teaspoon ground cumin
1/2 teaspoon turmeric
3/4 teaspoon sea salt
1/8 teaspoon allspice

If you will be baking in the oven, preheat oven to 375 degrees.

In a large, deep casserole dish, combine all the ingredients and stir until well-combined.  Cover and bake for 30 minutes.  Stir through, cover, and bake for another 30-40 minutes, until the veggies are tender.

If you will be using a slow cooker, combine all ingredients in the crockpot.  Set to low.  It will be ready in around 5 hours.  If you want to leave it all day, double the amount of coconut milk to 2 cans or put in one can and fill the can with water and add that to the crockpot as well.

Source: Tweaked from recipe sent to me by @InfoJennifer who in turn tweaked it from page 106 of Dreena Burton’s Vive le Vegan