Now this is a great recipe for you to try this weekend. Make a big batch – we all know curry always tastes better the next day!
Anti inflammatory & alkalising from turmeric & chickpeas. Vegies full of antioxidants – pumpkin, sweet potato, carrots & spinach. Coconut oil, turmeric & curry to boost metabolism & the immune system. Team up with Ginger brown rice & you’ve got a healthy & tasty meal for the whole family.
Ingredients:
- 2Tbls Coconut oil
- 1 Brown onion, chopped
- 1Tbls Yellow curry paste, less or more to suit your taste
- 1tsp Turmeric
- 2 Kaffir Lime leaves, crushed
- 300mL Vege stock
- 1/2 Butternut Pumpkin, cut into 2cm cubes
- 1 Sweet Potato, cut into cubes
- 1 Carrot, sliced
- 400g Chickpeas, either soaked or from can
- 1C Light Coconut cream
- Fish sauce to taste
- 50g Baby Spinach leaves
Garnish
- 1/2-1C Coriander leaves
- 1 Lime, cut into wedges
Method:
- Heat oil in saucepan (or slow cooker) & cook onion till soft
- Add curry paste, turmeric & Kaffir leaves, frying till fragrant
- Add vege stock, pumpkin & sweet potato, stirring to combine. Cover saucepan & cook till vegies are soft, but not over-cooked. (10-15mins) – or cook on low in slow cooker whilst at work!
- Whilst curry is cooking – prepared Ginger brown rice. Simply prepare rice as per packet, stirring through 1Tbls finely grated ginger.
- Turn heat to low & stir in chickpeas & coconut cream
- Season to taste with Fish sauce
- Stir through baby Spinach, turning heat off when wilted.
Yummy curry everyone will enjoy!!