The weather is certainly beginning to give me fall vibes, so I have been opting for warm hearty dinners. This curry recipe is easy for anyone to make and it only takes around 20-25min.
- 1 cup chickpeas
- 1/2 yam or sweet potato
- 1 medium size tomato + 3 cherry tomatoes
- 1/4 red onion
- 2/3 cup cauliflower
- 1 cup spinach
- 3 tbsp coconut milk (I typically use lite, taste preference)
- 3 tbsp greek yogurt
- squeeze of lemon juice
- 1 tsp olive oil
- 1 tsp curry powder (depending how spicy you like it)
- 1/4 tsp salt (I use Himalayan pink salt)
- 1/8 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
- cayenne pepper (optional, adds heat)
- parsley (optional, topping)
- pumpkin seeds, roasted and salted or raw (optional, topping)
- Place a non-stick pan on a stovetop on medium heat. Add the olive oil, cubed yam/sweet potato, and cauliflower (broken into pieces similar in size to the potato).
- Cover and let cook for about 5 minutes (flipping/stirring occasionally) until the yam/potato and cauliflower is tender and can be pierced with a fork.
- Dice the onion and add to the pan, let cook for 2 minutes. Turn down the heat if necessary (i.e., if the yam is browning too much).
- Cube the medium tomato and add it to the pan along with curry powder, pepper, garlic, and ginger. Stir for 1 minute.
- Add the chickpeas, spinach, and lemon juice. Cover and let cook for 1 minute.
- Add the coconut milk and then stir in the greek yogourt until it is thoroughly combined. Also, cut the cherry tomatoes in halves and add to the pan.
- Sprinkle the salt over top. Optional: sprinkle a bit of cayenne powder if you like it spicy.
- Cover and let cook on low heat for approximately 5-10 minutes, stirring every once and while. Typically the longer you leave it the more flavourful the curry will be.
- Remove from stovetop and spoon into a bowl.
- Optional: top with parsley and pumpkin seeds (highly recommended).
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