Wednesday, 11 October 2017

Veggie Chickpea Coconut Curry

Evening Chickpeas! Happy hump day! With the sudden chilliness coming into the Autumn air, I thought tonight was the perfect time for a cheeky lil recipe.

Big one pot meals which you can cook in huge batches are my jammmm. When I'm busy it's so easy to rely on smoothies, fruit and nut mix and too much peanut butter. Oppsie. But hey, there comes a point where we need a good hearty meal, especially big old comforting curry's.

It wasn't until I went Veggie/Vegan, I actually began experimenting with dishes such as curries, chilli's and stews. I didn't realise I loved these dishes so much!

This recipe was actually an accidental success. It didn't take much effort at all, it's super cheap and can be easily adapted. I had some bits and bobs left over, chucked them in a pan with some coconut milk for a creamy sweetness, some delicious Indian spices and wowsers.

 It turned out b-e-a-u-t-i-f-u-l. It's one of them dishes you'll want to make again and again and again! Especially in the upcoming Autumn/Winter months, I certainly will be.

It's creamy, delicious, fragrant and the kind of dish which leaves you wanting more even after you are completely full. Plus, it's full of nourishing ingredients that work so well together and supplying your body with all it's nutritional benefits. And if you do happen to have left overs, my my my, they're EVEN BETTER! (is that possible?!)

It's the perfect comfort dish, it's warming with the just the right kick of spice. I've added soft, tender sweet potato and carrots which are packed with fibre and your daily dose of vitamin A giving the immune system a boost! Broccoli which is high in fibre, antioxidants and vitamin C beneficial again for the immune system and condition of skin. Spinach which is high in protein, iron and vitamin K which helps normal blood clotting and maintaining good bone health! Peas and my favourite addition to any meal chickpeas packed with protein and fibre to help the recovery and growth of your muscles!

 Honestly this dish is a total delight and will please anyone you serve it to. Well if you don't eat the whole batch yourself, I'm not saying anything about that...Haha. Either way it's a brilliant dish to make a huge batch of for friends or family!

Be aware of the amount of coriander I use in this dish however. I'm kinda a big fan. Can you tell? Haha. If you ain't so keen on the spice, reduce it a little bit!

Serve on top of some warm brown rice or quinoa and fresh coriander to make it the ultimate winter warmer dish. Anyway, I hope you flipping larveeeee this recipe as much as I do.

 Let me know if you like it!

- 1 tin chickpeas
- 1 large sweet potato 
-1/2 head broccoli 
- 1 cup of frozen peas
- 1 medium carrot
- 1 bag of spinach (roughly 250g)
- 1 tin chopped tomatoes
-1 tin coconut milk 
- 3 tsp turmeric
- 1 tsp cumin
- 1 tsp curry powder
- 1/2 tsp garam malsasa 
- 1/2 tsp cayenne pepper
- 50g fresh coriander (use less if needed, I just like a looottt of coriander) 
- Salt & pepper
- Squeeze of lime

Start by chopping your sweet potato into bite-sized chunks, slice the carrots and broccoli into small pieces.

In a large sauce pan heat a little oil and place in your sweet potato and carrots, allow these to cook slightly for a minute or two. Then place your coconut milk, tomatoes, turmeric, cumin, curry powder, garam malsalsa, cayenne pepper and stir it all together. Heat this for a mintue until it biggins to bubble slightly.

Then stir in your broccoli, frozen peas, chickpeas and fresh coriander. Plus add salt & pepper to season. Mix this all together until nicely combined.

Then place the lid on your pot and allow it to cook on a low/medium heat for around 40 to 45 minuets or until your potatoes are nice and soft. Keep stirring it throughout to make sure nothing sticks or burns. At this point stir in your spinach and allow in to wilt into the curry.

Once it's all cooked and warmed through serve over some warm brown rice, quinoa or extra sweet potato is just as delicious.