This curry dish is great for cold evenings :)
1 heaped teaspoon flaked almonds
Olive Oil
2 large sweet potatoes
2 cloves garlic
1 red onion-peeled and finely sliced
1 tsp curry powder
3cm piece of fresh ginger
400g tin chickpeas - drained
½ bunch fresh coriander including stalks
1 Lemon
½-1 fresh chilli – optional
2 tsp Turmeric4U
1 heaped tablespoon korma curry paste (bought or make your own)
2 cups mixed veggies e.g. carrot, beans, peas, cauliflower cut into chunks
4 tablespoons low fat natural yogurt (optional)
METHOD
Toast almonds in a dry frying pan over a low heat until golden, then set aside.
Scrub sweet potatoes and cut into 4 cm chunks
Add 1 tbsp. olive oil to a large saucepan over a medium heat, add the sweet potato.
Fry for 5 minutes or until golden.
Add curry powder to pan and stir for one minute, then add all the chopped veg, curry paste and the chopped coriander stalks.
Fry for another 10 minutes or until onions are softened.
Add chickpeas and 600ml of boiling water and bring the mixture to the boil.
Reduce to a simmer and cook until thickened (about 30 minutes).
Stir through the Turmeric4U just before the end of cooking. If you want, you could add some shredded roast chicken at this point as well and allow to heat through.
To serve curry: add lemon juice to curry, sprinkle with almonds and chopped coriander leaves. Serve with yogurt, boiled Basmati rice and of course Naan Bread
Hi, I'm Alison Carroll.
I have been affectionately known as The Turmeric Lady because I've discovered the miracle of Turmeric and used it for years to manage my pain and boost my immune system and then supporting thousands of people on their healing journeys towards optimal health.
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