Wednesday, October 5, 2016

Food File: Vegetable & Chickpea Curry


So this post is brought to you thanks to my girlies Victoria and Jenny who gifted me the Oh She Glows Every Day cookbook for my birthday (do you have it?) As soon as I started flipping the pages I knew I'd be in the kitchen whipping up a recipe in no-time, because let me tell you, everything looks incredible! The first recipe I tried turned out to be a huge success and in all honesty it's probably the best vegetarian dish I've ever made, so trust me when I tell you that you HAVE to make it. It was the perfect warm and comforting dish for a gloomy weekend, and I can definitely see this recipe becoming a staple around here :) I did tweak it a bit so I'll list the recipe below, just make sure you have some naan to go with it, as the two are perfect for each other!


INGREDIENTS (adapted from the cookbook):
. 4 teaspoons coconut oil
. 1 tbsp. cumin seeds
. 1 medium onion, chopped
. 3 garlic cloves, minced
. 4 teaspoons grated ginger (I used dry ginger as I didn't have any fresh)
. 1 tsp. ground turmeric
. 1 tsp. ground coriander
. 1/4 tsp. red pepper flakes
. 1 medium sweet potato, peeled and cut into small cubes
. 1 can chickpeas
. 1 can coconut milk
. A couple of handfuls of spinach
. 227 gr. (8 oz) sliced white mushrooms
. About 2-3 cups of broccoli florets
. Fresh cilantro and lemon to drizzle

. DIRECTIONS: 
1. Heat the coconut oil over medium heat and add the cumin seeds until lightly toasted (3-4 min).
2. Add garlic, turmeric, coriander, and red pepper flakes.
3. Add sweet potatoes, chickpeas, mushrooms, and coconut milk. Stir and let simmer over medium heat for 24 min or so. 
4. Stir in the spinach, and cook until wilted. Season with salt and pepper.
5. Drizzle with fresh cilantro and lemon and serve with warm naan.


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