Sweet potato, chickpea & coconut curry - Natural Medicine Week
Hearty sweet potato and chickpea curry with fragrant spices, served over grains—perfectly blended and ready to freeze!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at naturalmedicineweek.com.au.
Ingredients
- 2 Tbsp coconut oil or ghee
- 1 medium onion, finely diced
- 3 large cloves garlic, minced
- 4 tsps fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 medium sweet potato, peeled and cut into 1cm chunks (pumpkin also works well here)
- 400g can chickpeas, drained and rinsed
- 400g diced organic tomatoes, tinned
- 400ml coconut milk
- 1 cup (250ml) bone broth or vegetable broth
- 150g baby spinach leaves
- Sea salt and freshly ground black pepper
- Juice of 1 large lemon
- Optional garnish: fresh coriander, toasted coconut flakes
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