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.
2Tbls Coconut oil
1 Brown onion, chopped
1Tbls Yellow curry paste, less or more to suit your taste
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
1/2-1C Coriander leaves
1 Lime, cut into wedges
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.