Coconut, Sweet Potato and Chickpea Curry (Vegan)

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Sweet Potato and Chickpea Curry with millet

Curry was one of my favourite take-aways, well, when I ate take away. Since giving up sugar I don’t eat a lot of fast food but I love making my own curries nowadays. Coconut, sweet potato and chickpea curry is a great recipe that can be made on the hob or in the slow cooker. It’s quick, simple and easy food and as always, it is delicious yet brilliant for your body.

Research now suggests that eating a curry is no bad thing anymore. Thanks to the medicinal effects of the healthy ingredients like tumeric, cumin, ginger and garlic, curry can actually be good for the body. Spicy curries are great for boosting your body’s natural immunity and fighting off colds. It has been proven that curcumin can also reduce the build up of plaques on the brain that cause Alzheimers. Curry is great for easing digestive problems and it can help to reduce high cholesterol.

When I make a curry I like to use a lot of spices because of the health benefits. Although this curry dish was spicy my family and I really enjoyed this meal. My son, who can be a fussy eater, ate the whole lot! He said it was delicious which is unusual for him but he does enjoy spices in his food. I put a couple of tablespoons of yogurt in with his as I felt it would be too spicy for him. If it’s too hot for some in your family then you can always add natural yogurt to cool it down.

Serves 5

Equipment needed

  • Sharp knife
  • Chopping board
  • Slow cooker or saucepan
  • Teaspoon
  • Saucepan for the rice /  quinoa / millet

Ingredients

  • Sweet potato x 600g
  • Carrots x 2
  • Courgette x 2
  • Onion x 1
  • Garlic x 4 cloves
  • Spinach x 200g bag
  • Chickpea x 1 400g tin
  • Vegetable stock x 200mls (please see http://www.foodfamilyandfunak.com)
  • Ground ginger x 1 – 2 tsp
  • Ground cumin x 1 tsp
  • Ground corriander x 1 tsp
  • Cayenne pepper x 1/2 – 1 tsp
  • Cinnamon x 1 tsp
  • Salt and pepper
  • Oil for hob
  • Rice or Quinoa or Millet x xxg

Method for slow cooker

  • Start by peeling and chopping the sweet potato, carrots, onion and garlic.
  • Add these to the slow cooker.
  • Chop your courgette into slices and add it as well.
  • Then add the coconut cream, vegetable stock, and spices to the cooker.
  • Drain the water from the tin and add the chickpeas.
  • Next add salt and pepper to taste.
  • Put on a low heat for eight hours or a high heat for four hours.
  • About 30 minutes before the end add the spinach and boil the rice, quinoa or millet.
  • Serve and enjoy.

Method for the hob

  • Start by peeling and chopping the sweet potato, carrots, onion and garlic.
  • Put the saucepan on a medium to high heat and wait until it’s hot.
  • Next fry the onion and garlic in olive oil until the onions become translucent.
  • Add the sweet potato, carrots and courgette.
  • Then add the spices and fry for a further five minutes.
  • Pour in the stock and coconut cream.
  • Drain the water from the tin and add the chickpeas.
  • Add salt and pepper to taste.
  • Bring to the boil and leave to simmer for 30 – 40 minutes.
  • Now boil the rice, quinoa or millet.
  • About five minutes before the end add the spinach and let it wilt in the pan.
  • Finally serve and enjoy.
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Sweet Potato and Chickpea Curry with millet

Coconut, sweet potato and chickpea curry is a great meal to prepare at the weekend, freeze and have during the week. Or it’s a good meal to prepare the night before and put it on first thing in the morning. Leftovers from this meal can be frozen and eaten as another meal. It’s a filling, healthy and delicious meal that can be enjoyed by everyone. However, you decide to eat this dish, as always, please enjoy.