RECIPE: Chickpea and Potato Curry
Chickpea and Potato Curry
This vegan meal is a weekly staple in our household as it is warming, very tasty and quick to make, plus there are usually leftovers for the following day. It’s packed with goodness and fragrant ingredients. Be sure to add the ground pepper as it helps us gain benefits from the turmeric! There are immune boosting ingredients like ginger and coriander has been shown to bind to heavy metals in our bodies such as mercury. Chickpeas are an excellent source of protein, fibre and contain phytoestrogen properties that can help balance hormones. If you are serving this to your children or do not like any spicy flavour you can remove or reduce the amount of chili from the ingredients list.
3 cloves of garlic
1 large onion or two small onions
2 tablespoons of grated ginger
½ of a small chili diced finely
1 tablespoon of garam masala
1 teaspoon of turmeric
½ teaspoon smoked paprika
2 medium potatoes chopped into small cubes (I leave the skins on as they contain fibre and vitamin c), you can also use sweet potatoes.
1 tin of coconut milk
400g tin of chickpeas
2 large handfuls of spinach roughly chopped
Small handful of chopped coriander
1-2 cups of broth
1) Add the chopped onion to a large saucepan with a few glugs of olive oil. After frying the onion for 1-2 minutes add the chopped garlic, diced chili pepper, grated ginger and the spices. Mix well and fry for another 1-2 minutes adding a bit of water if needed so the ingredients don’t stick to the saucepan.
2) Next add the broth and potatoes and bring to a near boil then pop the lid on and simmer until the potatoes are tender enough you can poke them with a fork.
3) Then add the chickpeas and chopped spinach. Simmer for a few minutes then add the coconut milk. Simmer until the coconut milk is warm (only a couple minutes).
4) Garnish with fresh coriander and serve over brown rice or eat it on its own, enjoy!
Recipe brought to you by Jennifer Still of White Feather Nutrition