RECIPES

SWEET POTATO, ZUCCHINI & CHICKPEA CURRY WITH BROWN BASMATI RICE

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I’ve never been one to eat a lot of Indian, I am more of a Thai/Japanese kinda gal. But I don’t know if it’s the mixture of these veggies together or that the flavour isn’t overbearing or the fact that the cashew nuts simply change the game, but it’s found a spot in my heart and I don’t think it’s leaving anytime soon.

So here you have it, the simplest most easiest curry from scratch that you will ever make!  Please note that the strength in curry flavour can be determined by the amount of curry & turmeric powder you add in! When I first started making this dish I started with 1 x teaspoon of each to get my gut and tastebuds accustomed to the flavour! I now pump it up to 2! If you’re a curry lover than 1 x tablespoon of each should suffice! Just remember it’s always easier to increase the flavour while it’s cooking than it is to decrease!

This recipe was inspired by my friend Eduardo who also happens to make the best Acai in the world!! (@d.bowls <- check them out)

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Step 1 – In a small sauce pan, add 2 cups of Brown Basmati rice, 3 cups of water and salt. Once you bring this to a boil give it one final stir, pop the lid on and bring the heat to the lowest setting and let your rice cook for 50 minutes. Don’t open the lid half way through to check! Just set a timer for 50 minutes!

Step 2 – While your rice is cooking, start preparing your curry by chopping your sweet potato, zucchini, brown onion, garlic and ginger (make sure the ginger is diced as much as possible) During this time I also like to open my chickpeas and strain the water out and I also open the lids of my coconut milk & diced tomatoes so that everything is ready to go.

Step 3 – In a large sauce pan start frying your onion & garlic in a Tbsp of either coconut oil or olive oil (whichever you have in your pantry!) and let it brown.

Step 4 – Once your onion and garlic is browned add your diced tomatoes into the pan as well as the 2 x teaspoons of curry powder & 2 x teaspoons of turmeric. (remember to start small with your amounts as it’s easier to increase the flavour than it is to decrease!!)
Once this is stirred well add the coconut milk, ginger, salt and pepper.

Step 5 – Next add the sweet potato, zucchini and chickpeas. Pop the lid on and let cook on medium to high heat for 10 minutes, stir occasionally, and then add the cashews. Let it cook for another 5 and then test to see if it is ready by using a fork to pierce the sweet potato. If it goes through with ease, it is ready! It is during this time that you would test to see if the flavour is strong enough for you or if you need to add more salt!

Step 6 – Serve with your brown basmati rice!

Extra : Garnish with coriander or chilli!

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#notinmybelly

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