This weeks recipe is from one of my awesome readers. Puveshree is sharing a sweet potato and chickpea curry. I definitely going to be trying this recipe soon. I made a chickpea and cauliflower curry over the weekend that was divine, I had forgotten how much I enjoy chickpeas.
I am also trying to cut down the amount of meat I eat, no real reason really. So I am adding more and more of these types of meals into my diet. Chickpeas are quick and easy too cook and give the “crunch” in a meal.
- 1 can chickpeas, rinsed
- 1 can reduced fat coconut milk
- 1/4 can chopped tomatoes
- 1 medium orange sweet potato, peeled and chopped into irregular pieces as this helps with the thickening the curry
- 1 tablespoon organic coconut oil
- 6 curry leaves
- 1 tsp crushed ginger and garlic
- 1/2 tsp mustard seeds
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp chilli powder (this is for a medium spicy version, you can decrease it for a mild version)
- 1 tsp masala powder
- 1 tsp garam masala
- 1/2 cup boiling water, you can use vegetable stock but I prefer to keep the sodium level low
- salt and pepper to taste
- freshly chopped coriander
- 1. Place heavy based pot on a low heat.
- 2. Add coconut oil, once melted add crushed ginger and garlic, curry leaves, mustard seeds and all powdered ingredients. Braise for about 20 seconds, add the tomatoes and braise for approx. 2 minutes until the oil starts separating.
- 3. Add the sweet potato and water, cover lid and let simmer on medium heat for approx. 5 minutes.
- 4. Add coconut milk and chickpeas and simmer covered over medium heat for 40 minutes until the sweet potato is cooked through and the curry slightly thickened, stirring occasionally.
- 5. Remove curry from stove and sprinkle with fresh coriander.
- 6. Serve hot with brown rice or basmati rice.
Do you have any recipes you would like to share with me as part of my healthy eating journey?
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