Chickpea, Sweet Potato and Spinach curry (Vegan & Gluten Free).

Chickpea, Sweet Potato and Spinach curry (Vegan & Gluten Free)

Oh yes delicious! πŸ™‚ This one is just for you Mum! πŸ˜€ Not that you read my blog (or anyone’s for that matter) but I might tempt you to read this on your i-pad!Β My Mum is a vegetarian πŸ™‚ and has been for oh so many years – it started when we went on a family coach holiday in 1980-something!Β Apparently it was much too difficult for all of the hotels in Switzerland, France, Germany, Austria, Liechtenstein and wherever else we went through to cook a vegetarian meal ‘just for me’ , so my Mum (bless her) said she was vegetarian too! Mum and I were the envy of the whole coach every evening, with our lavishly prepared gorgeous dishes! By the end of the trip, everyone wanted to be eating our colourful varied dishes instead of their lump of meat and potato! Anyway, my Mum is STILL vegetarian to this day!!! πŸ™‚ So, back to this dish! Mum said she’d had a lovely meal out with a friend and I decided to recreate it… it worked perfectly – dairy and gluten free of course! This is a fabulous combination of flavours and textures, not too spicy and also full of protein, iron and calcium. It also contains plenty of potassium, magnesium andΒ vitamins A,Β B6 &Β C. Another delicious but nutritious meal! πŸ™‚

I’m sharing this @Angie’s Fiesta Friday this week, co-hosted by Sonal @simplyvegetarian777 and Laurie @ ten.times.tea πŸ™‚ Hope to see you there! πŸ™‚

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  • Servings: 2-4
  • Difficulty: medium
  • Print

Gather

  • Dash ofΒ oil (I use virgin coconut oil)
  • 1 medium onion thinly slicedΒ 
  • 1/4 teaspoon cumin seeds
  • 3 whole cardamon pods
  • 1 dried red chili
  • 5 whole cloves
  • 1/2 teaspoon kulonji seeds
  • 1/4 teaspoon fenugreek seeds
  • 3 garlic cloves chopped
  • 150g (1 medium) sweet potato peeled and chopped
  • 1 x 400g tin chickpeas drained
  • 1/2 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 200ml milk (I use unsweetened carton coconut)
  • 100g fresh spinach rinsed
  • 1 tablespoon coconut flakes
  • 1 tablespoon flaked almonds

Prepare

  1. Melt the oil and cook the onion until translucent.
  2. Stir through the whole spices – cumin, cardamon, chili, cloves, kulonji and fenugreek.
  3. Add the chopped garlic.
  4. Throw in the bite sized raw sweet potato pieces and cook through for ten minutes. You may need to add a small amount (50ml) of water at this stage.
  5. Stir in the chickpeas.
  6. Sprinkle over the powdered spices – ginger, turmeric, curry, coriander and cumin. Mix to distribute them evenly.
  7. Pour over the milk, stir to combine then cover and leave for ten minutes.
  8. Put the rinsed spinach on top of the curry and allow to wilt down.
  9. Add the coconut and almonds, give a final stir and cook for a further two minutes.
  10. Enjoy!

Serve & Store

  • Serve with brown rice or your favourite grain.
  • Scoop up with poppadum’s.
  • Add your favourite chutneys and relishes.
  • Store covered and refrigerated for up to three days.
  • Can be frozen for up to one month (seasoning may need adjusting).

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No Comments

  • Purple Butterfly 30th March 2016 at 13:52

    Looks super yummy πŸ™‚

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 30th March 2016 at 19:44

      Thank you πŸ™‚ Super yummy indeed! Have you tried this combination before?

      Reply
      • Purple Butterfly 30th March 2016 at 20:01

        No I haven’t tried this combination. But it looks yummy.

        Reply
        • Laurena@LifeDietHealth
          Laurena@LifeDietHealth 31st March 2016 at 11:13

          Yummy indeed! Lots of lupus fighting goodness right there in one bowl! Zap that fatigue and banish the pain with good wholesome healthy food πŸ™‚

          Reply
  • ggspalter 30th March 2016 at 16:29

    Sounds wonderful. Always looking for vegetarian recipes. Thank you.

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 30th March 2016 at 19:45

      Thank you πŸ™‚ You’ll find lots of vegetarian recipes here! What sorts of food do you like?

      Reply
      • ggspalter 31st March 2016 at 15:03

        We are recent converts to a mostly vegetarian menu, so creating dishes with varied flavor profiles has been challenging. So excited to explore all the recipes here!

        Reply
        • Laurena@LifeDietHealth
          Laurena@LifeDietHealth 31st March 2016 at 17:30

          Welcome to the healthy world of plant based cooking! It’s great that you’ve started cooking vegetarian foods πŸ™‚ It’s amazing the different flavours you can create with a simple vegetable base. For example, cauliflower is so underrated and great for absorbing flavours – especially when roasted. Delicious! Chickpeas are a fantastic filling protein rich food which can be quickly & easily prepared as the base of many a vegetarian dish. Have fun making your meals and come back soon to say how you’re getting on.

          Reply
  • Elaine @ foodbod 30th March 2016 at 19:29

    Very tasty! And great for your Mum, she sounds good to me πŸ™‚

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 30th March 2016 at 19:53

      Yes Elaine… This was one of my ‘thinking of you’ recipes! πŸ˜€ Yes πŸ™‚ it’s lovely to have at least one person who appreciates veggie food! πŸ™‚ x

      Reply
      • Elaine @ foodbod 31st March 2016 at 06:32

        Thank you very much ??? I have found that when you are eating in company, people often eye up the vegetarian options, they usually look so much more inviting, and so much more healthy!!

        Reply
        • Laurena@LifeDietHealth
          Laurena@LifeDietHealth 31st March 2016 at 11:11

          Indeed πŸ™‚ All those wonderful colours, tantalising aromas and delicious flavour combinations πŸ™‚ Hope you’re enjoying the holidays. x

          Reply

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