At this time of year I’m always craving warmer meals. For me, I tend to start adding more spices to my dishes and this dish is packed full of them. It’s a delicious dinner for this time of year. Once I’ve cut all the vegetables, this dish is very simple and easy to do. As winter is nearly upon us, I thought this recipe would be helpful to you. So below the picture is a link for my YouTube channel Googie’s Kitchen and the blog is also below too.
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 4
Equipment needed
- Sharp knife
- Chopping board
- Slow cooker or saucepan
- Teaspoon
Ingredients
- Sweet potato x 800g
- Carrots x 2
- Courgette x 2
- Onion x 1
- Garlic x 4 cloves
- Spinach or kale 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
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 or kale.
- 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.
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.
