Sweet Potato & Chickpea Curry Recipe
Warming spices make this vegetarian curry a delight to cook and eat on a brisk autumn day. While tantalising your taste buds, turmeric, ginger and chilli reduce inflammation,[1] supporting immune health.
Serves 4
Ingredients:
- 1 medium brown onion, finely chopped
- 1 tablespoon coconut oil
- 2 tsp fresh grated ginger
- 2 tsp fresh grated or 1 tsp dried turmeric
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ - 1 birds eye chilli, finely chopped (optional/adjust to taste)
- 800 gm cooked chickpeas
- 500 gm golden sweet potato, cubed
- 1 can of coconut milk
- 1 tsp brown sugar
- 1 tablespoon fish sauce (omit if vegan)
- Pinch of salt
- 2 stalks of fresh coriander leaves
- 1-2 limes
- 2 cups jasmine rice
Method:
1. Sautee onion in coconut oil for 4 minutes.
2. Add turmeric, garlic, ginger and spices and cook for 1 minute before adding sweet potato and chickpeas. Toss in spice mix until well coated and cook 3 minutes.
3. Add coconut milk, sugar, fish sauce and salt and simmer gently for 20 minutes or until sweet potato is cooked.
4. Serve with cooked jasmine rice, garnished with coriander leaves and a wedge of lime.
References
- Vázquez-Fresno R, et al. Herbs and spices- biomarkers of intake based on human intervention studies - a systematic review. Genes Nutr. 2019 May 22;14:18.