This quick and easy curry is full of nutrient-packed vegetables that will leave you feeling light and energized, but it’s also a great comfort food. Serve it on quinoa instead of rice for additional protein and fibre. This makes a large amount, and freezes well.
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1 large red onion, finely chopped
2 cloves garlic, minced
3cm piece of fresh ginger, minced
3 big handfuls kale, swiss chard, or spinach, roughly chopped and large stems removed
1 medium-sized sweet potato (or 3 carrots), diced
1 can salt-free chickpeas, rinsed very well
1 regular can salt-free diced tomatoes, drained
1/2 cup full-fat coconut milk
1/4 cup fresh cilantro, finely chopped
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon fenugreek
1/2 teaspoon (or to taste) cayenne pepper
1 teaspoon salt
Add 1/2-1 teaspoon oil to a large pan and cook the onions over medium heat until translucent. Add the garlic, ginger, and kale and cook for another minute. Stir in the spice mix and cook until fragrant, about another minute. Add the sweet potato, drained tomatoes, and chickpeas. Simmer over low-medium heat until the potatoes are easily pierced with a fork.
While the curry is simmering, cook the quinoa or rice.
Stir in the chopped cilantro and serve over your grain of choice. I made three cups of quinoa and it was enough for the whole dish.