Sweet Potato Chickpea & Cashew Curry

Every week I post a sweet or savoury, healthy recipe.

This Healthy Recipe

Vegan | Gluten-Free | Grain-Free | Sugar-free

For me, one of the best things that came out of moving to London was experiencing the amazing (Indian) cuisine. Ordering a curry here is like ordering a pizza back in New York - so good and available almost everywhere. The only problem is that I know EXACTLY what goes into a curry - loads of salt, ghee and sugar. So I've developed my own healthier versions over the past few years. I keep all the spices the same and just omit or reduce the less nutritious bits. This is a nice hearty meal that requires no sides to feel full. Curl up with a bowl or two especially in the winter for maximum appreciation!

Note: In this recipe, there is no sugar or butter but you could add a small amount of each for flavour and it would still be much healthier than what you would order. For vegans, I suggest one small spoonful of brown sugar and one of coconut oil. For others, try one small spoonful of raw honey and one of butter.

Makes 4 servings

Ingredients

2 medium-sized sweet potatoes, peeled and cubed
5 medium-sized tomatoes chopped into quarters
1 can of chickpeas rinsed
1/2 cup (50g) unsalted cashews (these can be roasted for extra flavor)
3/4 can of full fat coconut milk
1 handful of chopped spinach (baby or regular)
1 jalapeño or other spicy chilli chopped finely
Juice from 1/2 lime + zest from 1/2 lime
1 spoonful of coconut oil for cooking

CURRY SPICE MIX - these are at your discretion, remove them, add more etc.

3 bay leaves loosely crushed
3 cloves garlic finely chopped or crushed
1 tbsp (7.5t) ground cumin
1 tsp (3g) of each: hot chilli powder, salt, garam masala, ground coriander & cinnamon

Steps

Grab a wide skillet and begin by browning onions and red peppers over medium high heat with the coconut oil; it will take about 3 - 4 minutes. Next, add the curry spice mix and lime juice. Mix around for 30 seconds or until you can smell the yummy aroma.

Quickly add: chopped tomatoes, chopped jalapeño, chopped ginger and enough of the coconut milk to cover the skillet. Cook mixture until tomatoes begin to soften (about 4 minutes.)

Now, add sweet potatoes, lime zest, cashews and remaining coconut milk to skillet. Reduce heat to medium, cover skillet with lid and continue to cook for an additional 15 minutes, occasionally stirring.

Once sweet potatoes look nearly softened, add chickpeas. Cover again and cook for a final 4 min. When ready to serve, mix in chopped spinach. (Not before or it will wilt.) Top with any extra spinach or cashews. Aproveita!