Updated: May 16, 2020
Creating colourful and delicious meals brings me so much joy!
This recipe has bang on flavours with it's fresh ginger, garlic and Indian spices. It stores well in fridge or freezer if you want to batch cook for a few meals.
TIP! I find it easiest to prep and chop all the ingredients first, so they are ready to toss into the pot as I work through the instructions. Give this a try.
4 teaspoons coconut oil
1 medium onion, finely chopped
1 tsp fine sea salt, to taste, plus a pinch
3 large cloves garlic, minced
4 tsp grated fresh ginger
1 tbsp cumin
1 tsp ground turmeric
1 tsp ground coriander
1/4 tsp red pepper flakes
1 large sweet potato cut into 1/4" pieces (I left peel on)
1 large carrot cut into 1/4" pieces (I left peel on)
1 (14oz) can chickpeas, drained and rinsed
1 (14oz) can diced tomatoes with juices
1 (14oz) can coconut milk
1 bunch swiss chard
Freshly ground black pepper
1c Brown wild rice mix
In a large saucepan, heat the oil over medium heat. Add the onion, season with a pinch of salt, and cook for 3 - 5 minutes, or until the onion is translucent.
Add the garlic, ginger, turmeric, cumin, coriander, and red pepper flakes. Stir to combine and sauté until the garlic softens.
Add the sweet potato, carrot, chickpeas, tomatoes with juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 - 30 minutes, until the potatoes are fork-tender.
If you are making a grain, now's a good time to start preparing it. I used a brown wild rice that takes about 30-40 minutes to cook.
When the curry is just about done, I mashed half of the mixture (using a wooden spoon or potato masher) to thicken it.
Stir in the swiss chard and cook until wilted. Season with the salt and black pepper to taste.
Taste and season with additional salt + pepper.
Serve on top of brown rice - or grain of your choice!
And voila - you've got a delicious meal that that also stores well in the fridge or freezer for a later date!