Being a massive foodie I can appreciate good meat dishes, however this flavoursome dish simply doesn’t need it. Often veggie food can be just as powerful and tasty as dishes with meat in, and this curry is one of those. Curries can often can make you feeling heavy afterwards, but with these fresh ingredients and brown rice base, it leaves you feeling light and energised. Swap the brown rice for quinoa, for additional protein and fibre.
Ingredients..
- 4 Sweet potatoes
- Tin of chickpeas
- Half a bag of kale
- 1 small red onion
- Fresh coriander
- 1 vegetable stock pot (gluten free)
- 1 can of light coconut milk
- 1 can tinned tomatoes
- 3 cloves of garlic
- Brown rice to serve
For the spice mix
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika ( or to taste)
- salt and pepper
- Small chunk of ginger
- Fresh coriander
Method..
- On a low heat sweat your onions until translucent and then add your garlic and ginger and soften.Add your sweet potato chunks and cook for a few minutes.
- Add your spices into the mix and cook for 30 seconds.
- Add your tomatoes, coconut milk and stir to combine. Add in your washed chickpeas and cover and simmer for 20 minutes.
- In the meanwhile cook your brown rice ( approx 20/25 minutes)
- Add in your chopped kale into your curry and stir. Cook for another 10 minutes with the lid on. Do not forget to stir your mix regularly. Add in some chopped coriander and continue to cook.
- Once your sweet potato is soft , serve on a bed of rice, with freshly cut coriander on top.
And ENJOY!
This easy to make, healthy curry is a perfect mid week pick me up. As autumn is settling in, it is an ideal dinner, which can be kept and reheated for another day. If you don’t like rice, simply serve with nan or quinoa.
Emily
x
The Last Bite 