Recipe: Chickpea, Sweet Potato & Almond Curry

02 April, 2020

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Recipe: Chickpea, Sweet Potato & Almond Curry

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.

Chickpea, Sweet Potato & Almond Curry Recipe

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

Method

Start by pre-heating your oven to 180 degrees and preparing a baking tray.
Peel your sweet potato and cut into 1cm by 1cm cubes. Spread evening across the baking tray, drizzle over 1 tbsp melted coconut oil and bake in the oven until the edges begin to appear golden (approximately 15 minutes).
Add coconut oil to a large pan and heat to a medium heat.
Add cumin, coriander, turmeric, garlic (optional) to the pan and cook for 2-3 minutes to release the flavour.
Add crushed tomatoes, fresh ginger, one full tin 400g coconut milk, and almond butter to the pan and mix until smooth.
Bring to the boil and simmer down until reduced down to a smooth and glossy consistency (this should take around 10 minutes).
Meanwhile, remove the stalk and seeds from red pepper and cut into 1cm by 1cm squares - set aside.
Drain and rinse chickpeas - set aside.
Remove baked sweet potato from the oven.
Once your curry mix has thickened slightly, add in the red pepper, mangetout, chickpeas and sweet potato and stir through - allow to cook for about 3 minutes / until the peppers and mange tout have softened. *If your curry has over reduced, it will become very thick and dry at this stage. Fix by adding 1/4 cup filtered water little by little until you're happy with the consistency.
Finely slice fresh spinach, set aside a small pinch for garnishing and add the remainder to the curry.
Remove pan from the heat.
Serve on brown and wild rice, top with cold coconut yoghurt, fresh sliced chilli and sliced spinach. Add some fresh coriander.

About the Author

The Remedy Kitchen concept and ethos was created by Katie McIntosh, Remedy Kitchen’s co-founder and Managing Director.

Katie is a specialist in Nutritional Interventions for Eating Disorders & Obesity, and has completed an expanding range of wellbeing-centric qualifications to date, including Detox Specialist, Advanced Sports & Exercise Nutrition, Performance Enhancement Specialist with the National Academy of Sports Medicine, Precision Nutrition Level 1 Coach and BSc Psychology. Katie is also a member of the British Psychological Society.

Having first launched her career as a fitness professional back in 2015, Katie realised her passion for helping others use nutrition to elevate their health could be put to better use. It was this realisation, along with the identification of a stark gap in the market , that inspired the Remedy Kitchen concept into what it is today.