Saturday, October 11, 2014

COCONUT CREAM CHICKPEA CURRY

As the weather gets colder there is nothing more comforting than some healthy comfort food. This recipe is creamy, hearty and absolutely delicious! It is so simple to make, so please do not be scared off by the long list of ingredients as most are spices you most likely already have in your cupboard. Enjoy!

INGREDIENTS
- 1 tbsp coconut oil
- 2 garlic cloves, finely chopped
- small piece of ginger, grated
- 1 large sweet potato, cubed
- 1 tsp cumin
- 2 tsp corriander
- 1/2 tsp cinnamon
- 1/2 tsp tumeric
- pinch cayenne pepper
- pinch salt
- 3 cups chickpeas, cooked 
- kale, as much as you want (optional) 
-400ml coconut cream 

PREPARATION
1. Heat oil in large pot and add garlic and ginger. After a minute add 1/2 cup water and sweet potato. You may need to add more water as the sweet potato cooks, but do not add too much or your curry will be watery.
2. Mix spices in a bowl and add to pot.
3. 5 minutes before the potatoes are fully tender add the coconut cream, chickpeas and chopped kale.
4. Eat with some white basmati rice for a complete meal.
Organic Coconut Cream
Mixed Spices
 You can always steam the kale separately (or other greens) and
 just dump the curry on top of rice and greens.

Or you can mix in the kale with the curry in the pot and
 then add it to your plate of rice.
VIOLA!

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