• Yoga Lili

Sweet Potato, Chickpea & Spinach Curry



This is such an easy dish to make; it can be gently or more heftily spiced; it's hugely nourishing - like a hug in a bowl, especially on a rainy dark day; it's filled with plant protein (from the chickpeas); & bursting with Autumnal goodness. Try it & report back Yogis!

* Chock-a-block with Beta-Carotene from the Sweet Potatoes (did you know that Beta Carotene increases the number of infection-fighting cells, natural killer cells & helper T-cells, as well as being a powerful antioxidant that mops up excess free radicals that accelerate aging? Fancy that? Yes I sure do!)

* Filled with anti-inflammatory yumminess from the Garlic (Garlic, a mucho flavourful member of the onion family is a powerful immune booster that stimulates the multiplication of infection-fighting white cells, boosts natural killer cell activity & increases the efficiency of antibody production. & Much more. But there's a recipe to make!)

* Bursting with immune-boosting Onions & Spices (so much more than a mere tasty cookery must-have, onions contain Vitamins A, B6, C and E, minerals such as sodium, potassium, iron & also dietary fibre. In addition, onions are a good source of folic acid).

Enjoy!

Yoga Lili x

Ingredients


1 large Onion - diced

2 Garlic cloves - crushed

1 x 400g tin Chickpeas - rinsed & drained

1 x 400g tin Chopped Tomatoes

400g Sweet Potato - note this is the peeled & diced weight. Usually either one very large Sweet Potato or two smaller ones

200ml Coconut Milk* (I used a whole 400ml tin as my Sweet Potato was closer to 475g)

1 tsp Cumin

1 tsp Turmeric

1 tsp Garam masala

1 tsp Salt

1 tbsp Oil (Coconut Oil, Ghee or other milder flavourless oil like Sunflower/Rape Seed)

200g Fresh Spinach Leaves (you can use frozen too)


* Yes you can use tinned ‘low-fat/reduced fat’ Coconut Milk BUT be aware that all you’re paying for with those ‘Low-Fat’ Coconut Milks is simply less Coconut Milk & the manufacturer adds more water! So to make your own (cheaper) Low Fat Coconut Milk, just use less Coconut Milk (say 100g full-fat Coconut Milk) & add in more water (or even add in 100ml vegetable stock for more flavour & goodness). You can then decant the remainder of your Coconut Milk into a container (glass jar ideally) & keep in the fridge for other meals or even delicious pancakes…


Method:


1. Heat the oil over medium heat in a large frying pan. Make sure it is a LARGE frying pan.


2. Add the Onions & Garlic & sweat (fry gently with lid on) for 4 – 5 minutes.


3. Once the Onions begin to soften, add in the spices til you can smell their fragrance.


4. Now add in the diced Sweet Potato, drained Chickpeas, the Chopped Tomatoes & at least 200ml of the Coconut Milk (add more only if you think it looks too scant for the volume of the other ingredients.


5. Bring to a slow steady boil then lower the heat. Simmer for 15 minutes.


6. Stir in the spinach & let it wilt (will take longer if using frozen spinach).


7. Once wilted, taste & adjust the seasoning to your taste.


8. Serve with boiled Jasmine Rice, naan, roti, couscous, whatever you fancy & enjoy!


9. This will happily keep in the fridge for 1-2 days. I wouldn’t freeze this unless you have to. It will freeze but the diced Sweet Potato will turn to mush once defrosted & reheated. Tastes great still but texture changes.



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