Sweet Potato and Chickpea Curry
There are a lot of things especially when it comes to academics that it is better to start late than too early (like math for example sometimes their minds just aren't ready for certain concepts). But when it comes to helping out in the kitchen....although lots of supervision at first is a must and obviously no sharp objects until age appropriate....I think letting them get in and get their hands dirty helps them learn a life skill that they will use......FOR LIFE! ;)
The thing I love about dishes like this is they are so yummy yet so quick to make. If I be sure to get my rice cooking in the rice cooker ahead of time then from start to finish the rest of this dish take less then 30 minutes to make. Most of my recipes are like that I don't think a good healthy meal needs to always take lots of time preparation.
Not only that but it's full of those Indian spices like Turmeric (the main ingredient curry powder) that is full of health benefits. Just Google health benefits of Turmeric and I think you will see what I mean.
2 Tablespoons coconut oil
2 sweet potatoes, peeled and diced
1 small onion, chopped
2 cloves garlic, minced
1 small slice of ginger, minced
3 cups cooked chickpeas rinsed and drained
2 cups frozen or fresh peas
1 can coconut milk
1 can diced tomatoes
1 heaping Tablespoon Sucanat
1 Tablespoon Real Salt
2 1/2 Tablespoons curry powder
1/2 teaspoon Garam Masala
1/2 teaspoon Veggie Broth Powder
dash of cayenne (optional)
cooked brown rice
Directions:
- In large skillet lightly saute sweet potatoes, onion, garlic and ginger in coconut oil for a couple minutes.
- Then add frozen peas, chickpeas, coconut milk, diced tomatoes and seasonings.
- Stir well, cover and let simmer until potatoes are done to your liking.
- Serve with rice.
- Also good topped with fresh cilantro and lemon and/or "sour cream" made with Vegenaise, lemon juice and salt.
0 Response to "Sweet Potato and Chickpea Curry"
Post a Comment