Winter is officially here and the cold chill calls for some warming nourishment. This sweet potato, chickpea and kale curry really hits the spot as it is packed full of anti-inflammatory, plant power to fuel, warm and satisfy. Sweet potato is rich in beta carotene and vitamin C, chickpeas are a protein powerhouse and kale is filled with phytonutrients and liver-loving indole-3-carbinol. Fibre rich, plant based and made with love, this curry is easy to make and a total crowd pleaser. I find it’s even better on Day 2 – heat up your leftovers and enjoy!
- 2 sweet potatoes
- 1 tbsp of coconut oil
- 1 red onion, peeled and finely chopped
- 2 cloves of fresh, minced garlic
- 1 inch of fresh ginger, peeled and finely chopped
- 2 tsp of ground turmeric
- 2 tsp of ground cumin
- 1 tsp of smoked paprika
- 1 tsp of chilli powder
- 1x 400g can of chickpeas
- 1x 400g can of chopped tomatoes
- 1x 400ml can of coconut milk
- 75g of fine green beans, roughly chopped
- 1x large double handful of curly kale
- 1 tbsp of roughly chopped coriander (leave some for garnish)
- Cooked brown rice to serve
- Peel and chop the sweet potatoes into bite sized chunks. Steam (or boil) for 10 mins until the potatoes start to soften.
- In a large pan on the hob, heat the coconut oil until melted. Add the garlic, ginger, spices and onion and sauté for 5-10 mins on a medium heat until the onions have softened.
- Drain the sweet potatoes and add them to the pan, incorporating the spices and adding the tomatoes and coconut milk. Simmer for 15 mins and season with salt and pepper to your preferred taste. You may wish to add 200ml of water depending on consistency.
- Add the drained chickpeas, green beans, coriander and kale. Simmer for 10 mins until the kale and beans have softened and the chickpeas have warmed through.
- Serve with cooked brown rice and garnish with coriander.