This recipe is warming and hearty, making it a perfect meal for a fall or winter evening. It is full of protein, antioxidants, and anti-inflammatory herbs and spices. For a complete protein, serve over whole grain rice or quinoa.
Start by making this curry powder. It takes a few minutes to make, but is worth the effort. You’ll have enough to store some for future meals.
2 Tbsp whole coriander seeds
1 Tbsp whole cumin seeds
1 Tbsp whole fennel seeds
1 Tbsp whole mustard seeds
1/2 tsp whole peppercorns
5-10 allspice berries
2 Tbsp ground turmeric
Combine the whole seeds (everything except the turmeric powder) in a frying pan. Toast over medium heat until they become quite fragrant, and slightly brown. This will take 5-10 minutes. Cool mixture. Grind to a powder. Add the turmeric powder and mix well. Store in a sealed container.
1 medium onion, diced
2-3 cloves garlic, diced or pressed
2 cups chickpeas (canned or cooked)
2 cups spinach, chopped
2 medium sized tomatoes, diced
1 sweet potato, diced
2 cups stock (vegetable or chicken)
1-2 Tbsp curry powder (above)
1-2 Tbsp coconut oil
Salt and pepper
Heat oil in a large pot or sauce pan.
Turn heat to low. Add onion and garlic and sauté until onions are soft (approx 5 minutes).
Add curry powder and stir well.
Add sweet potatoes and broth.
Bring to a boil. Then simmer until sweet potatoes are cooked.
Add spinach, tomatoes and chickpeas. Continue to simmer for 10 minutes or more.
Add salt and pepper to taste.
Option: Garnish with fresh tomato, a wedge of lemon, cilantro, or other fresh herbs for serving. Enjoy!