This version of a curry holds all the typical curry flavours, garlic, ginger, turmeric, coriander, curry, cumin, and chilli complemented by coconut milk. The sweet potato and chick peas give it a bit of bite while filling you up for that comforting feeling.
Swap the chickpeas for a diced chicken breast or tofu for a different protein source. For more structure, switch the spinach with another green leafy vegetable such as kale.
This easy one-pot dish is full of fiber for gut support, a balanced meal to cover your dietary needs. The curcumin in turmeric is naturally anti-inflammatory and increases the anti-oxidant capacity of the body. Heat can diminish these properties, so you may want to add it last to the curry, together with black pepper which will enhance the absorption of the curcumin.
- Peel the sweet potato and cut it into cubes of 1.5 cm in size.
- Put a saucepan with the coconut milk on the heat, add the garlic, ginger, turmeric, coriander, curry powder, cumin and chilli. Slowly warm the mixture on low heat. When it is hot, add the sweet potato. Increase the heat and add the quinoa and stir.
- Cut the tomatoes into pieces and add the juice and seeds, together with the concentrate and some water if needed.
- When the quinoa is almost ready, add the (thawed) spinach. Rinse the chickpeas under running water and stir those in too.
- Cook for another two minutes, add pepper, salt and fresh coriander and serve.