24 September In Main Meals by Melanie Gulliver Tags: Energy, immune, Sleep, Stress
Sweet Potato and Chickpea Curry
- 2 large sweet potatoes
- 1 400g jar chickpeas (or two cups dried chickpeas)
- 1 bunch baby Spinach leaves
- 1 400g can coconut milk
- 1 red onion, thinly sliced
- 1 clove garlic- crushed
- 1 zest of lime and its juice
- 1 chopped chili pepper (discard seeds if you don't want it too hot)
- 1 t cumin seeds
- 1 t coriander seeds
- 1 t coconut oil
- 1 pinch cinnamon
- 1 bunch fresh coriander
- salt and pepper to taste
- 1. If cooking dry chick peas. Soak overnight in a large bowl of water. In the morning discard the water and wash the chickpeas thoroughly. Bring a large pan of water to the boil, add the chickpeas and simmer for 1 hour or until softened.
- 2. Peel sweet potatoes and cut up into large chunks.
- 3. Put all your spices in a medium size casserole dish on a medium heat. Pay attention -do not burn them- as soon as you smell the spices remove off the heat, place spices on a plate and leave to cool.
- 4. Add the coconut oil to the casserole dish and heat, then add the onion, garlic and chilli and cook gently till softened- about 5 minutes.
- 5. Place the spices in a grinder and grind until you have a fine powder to add to your casserole. Give everything in the pan a good stir.
- 6. Add salt and pepper to taste.Then add your sweet potatoes and chickpeas. Stir it up again.
- 7. Zest the lime and add to the casserole dish.
- 8. Add the coconut milk and cook on a gentle heat until the potatoes are cooked – about 20 minutes- treat them gently as they can break down very easily
- 9. Add the freshly squeezed lime juice and coriander. Stir through and your delicious sweet potato and chickpea curry is done.
Serve with quinoa, basmati rice or your favourite grain for a fully balanced meal.
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