It’s official: The consumption of red meat has been linked to an increased risk of cardiovascular disease and cancer, thanks to our clever friends at the Harvard School of Public Health who looked at 120,000 people over 20 years.
While the study doesn’t suggest cutting out red meat altogether, it does recommended reducing your intake and substituting it for other alternatives such as fish, chicken, or vegetarian options.
So, with that in mind I think now would be the perfect time to share my chickpea and sweet potato curry recipe with you. I made it on Monday night, had leftovers yesterday, and am feeling WONDERFUL today. All those chickpeas, tomatoes, spices, and goodness sure leave me feeling energised and satisfied. Like any good dinner should do.
Here’s what you need…
1 x sweet potato
2 x cups of soaked chickpeas or 2 cans of chickpeas
3 x carrots
4 x diced tomatoes or 2 cans of tomatoes
2 x onions finely sliced
2 x garlic cloves finely chopped
1 x thumb sized piece of ginger finely chopped
1 x heaped tablespoon of curry powder
1 x teaspoon of paprika
1 x teaspoon of cumin
1 x teaspoon of coriander
1/2 x teaspoon of cinnamon
1-2 x cloves
3 x cardamom pods
salt and pepper to taste
1/2 x head of broccoli
4 x mushrooms
millet/brown rice/brown basmati rice to serve
1 x red onion finely sliced
1 x bunch of coriander
And here’s what you need to do…
1. Throw your onion, garlic, and ginger into hot a saucepan with a dash of oil and leave to sweat.
2. Once they’re looking transparent, throw in all your spices and toss through onions, garlic, and ginger. Leave for a few minutes to let the aromas come out.
3. Now, add about a cup of water to the pot so that the mixture is just covered. Let simmer for a few more minutes before throwing in your tomatoes.
4. If you’re using soaked chickpeas that haven’t been cooked, add them to the pot now. You will probably need to add more water so that everything is covered in liquid. If you’re using canned chickpeas, throw them in 5 minutes before you take the pot off the heat and go straight to step 5.
5. About 10 minutes after adding your chickpeas to the liquid (not if you’re using canned chickpeas), throw in your carrot and sweet potato pieces. I like to cut mine into cubes but it’s up to you how you do it. Top up the mixture with water, stock, or more tomatoes if need be and leave to simmer for around 30 minutes.
6. While your curry is simmering away, put on your grain of choice. I had just sprouted some millet, so used that for this dish but any grain works wonderfully. Brown basmati rice would be delicious. Once your grain is on the boil, grab a fry pan and cook up your broccoli and mushrooms. Try not to use oil here as we’ll add a dash of raw olive oil at the end.
7. Once everything is cooked, plate up by adding the brown rice, vegies, and curry to your plate. Top it off with some red onion (it really enhances the flavour), finely chopped coriander, a small dash of extra virgin olive oil (or coconut oil), and Himalayan Rock Salt to taste. YUM!!!!