Forget Friday night takeaways swimming in oil, it’s so simple to make your own healthy and nutritious takeout using my delicious curry recipe.
Possibly my most popular recipe from my book, this vegetarian curry is comforting, filling and aromatic. It’s also a firm family favourite in our own house, and when a recipe is devoured by the kids, you know it’s an instant winner!
Creamy Sweet Potato and Chickpea Curry
- 1tbsp coconut oil
- 1 large diced onion
- 2 garlic cloves minced
- 2 large sweet potatoes cut into 2cm cubes
- 1 can of chick peas in water drained and rinsed
- 160ml tinned coconut milk
- 1tbsp turmeric powder
- 1tsp of garammassala spice mix
- 1tsp of korma or curry powder
- ½ tsp of chili powder
- 1tbs tomato purée
- 500ml water
In a large saucepan fry onions and garlic together with turmeric, garamassala, curry powder and chili powder for 5 minutes over medium heat.
Add sweet potato and fry for further 10 minutes.
Add chickpeas, water and tomato purée.
Bring to boil then reduce to low medium heat, (do not place lid on saucepan), allow to simmer for around 20 minutes and if water has not reduced to half, turn up the heat a little.
Once the water has reduced to half of the original amount, add coconut milk and cook for further 10 minutes.
Serve with cooked brown rice, quinoa, cauliflower ‘rice’ or simply on its own.
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