This recipe is an adapted version of the bestselling dish from our most recent menu launch, so it felt only fitting to have this as the first recipe released to our readers.
Our Chickpea, Sweet Potato & Almond Curry is not only delicious, but is also vegan, gluten free, dairy free and refined sugar free, made using all natural ingredients. We have adapted this easy recipe to use ingredients that you'll likely have in your store cupboards or be able to get hold of in the supermarket.
Recipe serves 2-3:
Ingredient | Quantity | Measurement |
Coconut oil | 1 | tbsp |
Cumin seeds | 1/2 | tsp |
Ground coriander | 1/2 | tsp |
Garlic (crushed) *optional | 1/2 | tsp |
Crushed tomatoes / tinned tomatoes (1 can) | 400 | ml |
Ginger (fresh) | 1 | tsp |
Turmeric | 1/4 | tsp |
Tinned coconut milk (1 can) | 400 | ml |
Red pepper | 1 | whole |
Sweet potato | 1 | whole |
Spinach | 1 | handful |
Mangetout | 1 | handful |
Chickpeas | 3/4 | tin |
Almond butter | 1/2 | tbsp |
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