Nourishing Curry with Spiced Seeds
This curry is bursting with flavor and keeps you satisfied all day. A combination of chickpeas, sweet potato, coconut milk, and Spiced Seeds create varied textures. This is an excellent one-pot meal to make ahead and bring along to work or have at-the-ready for your evening meal.
ingredients
1 tbsp coconut oil
1 tsp each cumin, mustard, and fennel seeds (whole)
½ red onion, chopped
1 each red, yellow, and orange bell peppers, chopped
½ pint grape tomatoes, cut in half
2 tsp each turmeric, red chili powder, coriander, garam masala, cinnamon
Sea salt to taste
1 can (16 oz.) chickpeas, drained, and rinsed
1 sweet potato, roughly chopped (skin-on)
1 can (16 oz.) full-fat coconut milk
Water as needed
instructions
In large dutch oven, or similar pot, heat coconut oil over medium heat
Once hot, add whole spice seeds
Stir seeds immediately
Once seeds begin to “pop” (about 1-2 minutes), add onion, peppers, and tomato
Stir mixture well and cook until mixture begins to soften and release moisture (5-10 minutes)
Add powdered spices and salt, stir well
Add chickpeas and sweet potato, stir well
Add coconut milk and enough water to just cover vegetables, bring to boil
Once boiling, turn heat to low and simmer partially covered for another 15-20 minutes
Check seasonings and correct as needed
Top with Spiced Seeds
Serve on it’s own, or with quinoa, avocado, cilantro, and lime wedges
Recipe Key
Spring, Fall, Winter
Main Dishes