Sweet potato & coconut milk curry

As much as I love simple and quick-to-make salad bowls, sometimes – and especially now in wintertime – I am craving more and more also hot, cooked meals. Soups, stews and curries are all as easy to prepare as salads and besides, making them is a perfect opportunity for using up almost any leftover veggies from the fridge. (I already have posted a couple of soup ideas on blueberryboost along with one tofu and vegetable stew recipe in case you’d like to get more ideas for these kind of meals than the one I am about to write down). So. Last night, I wrapped up a simple curry with lots and lots of healing turmeric and other spices – a meal that I’ve actually been making pretty often this winter, but the recipe of which I have been too busy to write down and share until now.
This hearty sweet potato and coconut milk curry is one of my absolute favourite winter time recipes – with cauliflower, chickpeas and chicken it makes such a nourishing comfort meal on cold days. (Yes, although most of my recipes are vegetarian, I do sometimes eat fish or chicken too). I think chicken goes perfectly with the other ingredients in this dish, but you could use for example tofu instead if you prefer a vegetarian option.

Sweet potato, chicken & coconut milk curry

Serves 2-3

What you will need:

2dl coconut milk (I use light coconut milk)

half a can of pre-cooked chickpeas (120g drained weight)

1/3 of a small cauliflower head

two small sweet potatoes

240-300g chicken breast bits (or tofu for a vegetarian option)

one red onion

1tbsp coconut oil

1-2tsp turmeric

1/2tsp ground cumin

1/2tsp ground coriander

Himalayan salt to taste

Optional for serving:

quinoa or wholegrain rice, sprouts, pomegranate seeds, fresh coriander

How to do it?

  • Heat up the coconut oil on a pan. Add the spices (except salt). Chop the onion into tiny bits and sauté it in the coconut oil and spices. Add the chicken (or tofu).
  • While your chicken (or tofu) is cooking on the pan – wash and scrub the sweet potatoes and cut them into small cubes. Steam until soft. Chop also the cauliflower and steam until soft. I use a Lékue steam case– 4-5 minutes for the two sweet potatoes and 3 minutes for the cauliflower. (Pre-cooking the veggies saves you plenty of time!)
  • Once your chicken on the pan is cooked, add the pre-cooked vegetables, pre-cooked chickpeas and coconut milk into the pan. Reduce heat, cover and simmer for 10-15 minutes. Taste and add salt to taste.
  • Serve with quinoa or rice – I also love adding sprouts, fresh coriander and pomegranate seeds!

xx a

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