Serves 4, V, VG, DF, GF
Curries are some of the best throw together dinner meals going. And when they are GF, DF and made with 100% whole foods, they're even better!
This particular curry is a favourite of mine, not just for it's simplicity, but also because it uses one of my favourite vegetarian protein sources: chick peas.
Chick peas are awesome when you have a low or no meat diet and especially if you are vegan. They're a great source of protein, but also deliver a decent amount of iron, and they're rich in magnesium and B Vitamins too. This makes them a nourishing food for anyone who needs a little extra nervous system support.
Of course, chickpeas are a great source of fibre, which is a good thing for most people as it assists transit time for bowel movements and helps fuel and feed favourable varieties of bacteria in your gut.
Be conscious that chickpeas and fibre in general aren't kind to all tummies. Some people react to chick peas and other beans with bloating, cramps, gas or constipation.
This could be from poor preparation (chickpeas aren't soaked or cooked long enough) or with tinned chick peas, perhaps they have not been washed or drained sufficiently. Sometimes it's simply that you ate too much.
Ruling this out, if it happens every time you eat chickpeas or beans, recommend you explore your gut health.
Other than that, eat up! Here is my wonderful delicious and very easy to make Chickpea, Sweet Potato and Spinach Curry:
WHAT YOU NEED
1 TBSP of Olive oil (or coconut or sesame - whatever you have!)
1 medium onion, chopped
Thumb sized knob ginger, peeled and grated
2 cloves garlic, minced
½ chilli pepper, chopped
1 medium sweet potato, peeled, chopped
½ tsp of hot pepper
½ tsp sweet pepper
½ tsp turmeric
400g can chickpeas, rinsed and drained
200ml vegetable broth (can use salted water if you have none)
1 cup (250ml) coconut milk, canned
3 cups (100g) baby spinach, chopped
WHAT TO DO
Heat the oil in a frying pan, add the chopped ginger, garlic and chilli pepper. Fry often, stirring for about 3 minutes.
Add the peeled and chopped sweet potato, season with salt and fry for another 2 minutes, then add the spices and mix well.
Next, add the chickpeas along with the brine, broth and coconut milk. Mix everything and bring to a boil.
Cook for about 15 minutes without covering, stirring every now and again, until the sweet potatoes are soft.
Finally, add the spinach, mix and take off the heat, and wait until it is wilted.
Serve this dish with a small amount of basmati or brown rice. The combination of beans + rice gives this vegetarian meal a full protein profile, with all the essential amino acids.