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Sweet potato, chickpea & coconut curry

A favourite batch-cook-and-freeze recipe from Lucy Stewart. A lovely thick warming curry with a hint of sweetness that’s easy and cheap to make. A one-pot-wonder that combines complex carbohydrates, protein, healthy fats and plenty of nutrients to support little growing bodies. We love it served with basmati rice cooked in bone broth and steamed green beans.

SWEET POTATO, CHICKPEA, COCONUT & SPINACH CURRY
By Lucy Stewart, Lucy Stewart Kids Nutrition

SERVES: 4 – PREP TIME: 15 MINS – COOK TIME: 30 MINS

 

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

 

METHOD

  1. In a large saucepan, heat coconut oil over a medium heat. Add cumin and onion and season with a pinch of salt. Cook until onion is fragrant and translucent (approx 3-5 minutes), just be careful not to burn.
  2. Add garlic, ginger, ground turmeric and coriander. Cook and stir just until the garlic softens, again be careful not to burn.
  3. Add the sweet potato, chickpeas, tomatoes and coconut milk. Stir to combine then cover and simmer over medium heat for 20-30 minutes or until the sweet potato is tender.
  4. Turn off the heat and add the spinach and lemon juice, stir to combine, and season with salt and black to taste.
  5. Serve on a bed of cooked grains, garnished with coriander and coconut. Store the cooled curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.

 

AUTHOR

Lucy is Nutritionist, mum and step-mum, who is passionate about nourishing the next generation – our little people – with delicious wholefoods.

Lucy aims to educate, inspire and empower mums, mums-to-be, parents and careers to make healthier food choices for their kids, right from the start – without spending anymore money shopping or time cooking, than you already do. Cutting through the confusion of what to feed your kids (and how to get them to eat it!) Lucy offers comprehensive research-backed nutritional advice, practical natural solutions to common childhood complaints and easy and delicious recipes that the whole family will love.

For more inspiration and ideas visit, www.lucystewartnutrition.com.

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