Categories: Food Recipes, LunchBreak LIVE

I am Going To West Africa For Lunch. Care To Join Me?

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Published On: July 1, 2020
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Come to West Africa for lunch on the last stop during Vanessa Marsot’s sweet potato world tour, with a spicy chickpea, sweet potato, and kale curry lunch. Best of all, you can virtually take this trip from your own kitchen! She’s making a call for world veganism by visiting different countries virtually using one common ingredient. Vanessa shows us how to make this delectable oil-free curry with all whole food plant-based ingredients, plus you learn how to make your own pilau masala spice mixture.

 

 

The spices are really what makes this dish a hit, with an intriguing profile common to much of African and Middle Eastern cuisine–a titillating mixture of sweet and savory spices mixed together, using cloves and cinnamon with hotter and more pungent spices, like cumin. If you pre-bake the sweet potatoes, you can cook this dish in about 10 minutes. And with garlic, onions, chickpeas, sweet potatoes, greens, and spices, it is an antioxidant, superfood, immunity-boosting meal with a delicious kick! Here is how it is done:

 

ingredients

All the ingredients for this delicious recipe.

 

The finished dish!

 

Print Recipe

Spicy West African Kale, Sweet Potato, and Chickpea Curry

Course: Main Courses
Cuisine: African
Keyword: vegan

Ingredients

  • 2 cups cooked chickpeas
  • 1 cup pre-baked sweet potatoes
  • 1/2 cup onions coarsely chopped
  • Approximately 2 TB Pilau Masala to make, combine in coffee grinder: 1 TB cumin seeds, ½ TB black pepper, ½ TB cardamom, ½ TB cloves, ½ cinnamon stick
  • 2 tablespoons curry powder
  • 1/2 tablespoon coriander
  • 1 teaspoon turmeric powder or fresh
  • 6 cloves garlic
  • 1 14- ounce can diced fire roasted tomatoes or 3 large tomatoes cooked with hot pepper flakes, black salt, and mesquite flavoring instead for WFPB
  • 1 cup packed chopped kale
  • 2-3 cups water
  • Salt and pepper to taste

Instructions

  • Heat large skillet to prevent sticking and saute onions for 2-3 minutes. Add in all dried spices and cook for about 2 more minutes. Add water as needed to prevent sticking.
  • Add tomatoes, stir, and cook for 4-5 minutes.
  • Add diced, pre-baked sweet potatoes and chickpeas, and remaining water. Mix until well coated with spice mixture.
  • Add kale in at the last minute to keep fresh. Just cook long enough to absorb seasoning but not get wilted.
  • Season to taste with salt and pepper and serve.
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About the Author: Donna Dennison

Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.
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