On a cool fall evening, how can anyone say no to a nice, spicy curry? Curry is one of our favourite things here at Distinctly Tea (outside of the teas themselves, of course) and we have all of the fixings for an awesome curry powder! If you’re not feeling like mixing up your own, try our curry blend!
Why eat curry, you ask? Well, there are a lot of different reasons: beyond being delicious, it is suggested that curry can aid digestion, it can help burn fat and it can also boost your immune system, just to name a few of its health benefits.
This chickpea curry comes together in about 30 to 40 minutes from first chop to on the table and is very high in fibre. Serve it with rice for a warm and hearty meal any day of the week.
1 onion, diced
4 cloves garlic, minced
1 red pepper, chopped
1 carrot, chopped
1 tablespoon olive oil
1 medium tomato, chopped
2 cups chickpeas, drained
1 baked/cooked sweet potato
1 (15 ounce) can coconut milk
1 to 2 tablespoons hot curry powder (or use a mild curry powder and spice to suit your preferences with cayenne and/or crushed chili flakes)
1 tablespoon turmeric
1 large bunch cilantro, chopped
1 to 2 teaspoons sea salt black pepper and salt, to taste
In a large skillet, sauté your onion, garlic, pepper and carrot in the olive oil until the onions are translucent and are softened, about five minutes. Once they are softened, add your chopped tomato and sauté for another couple minutes. Once the tomato is heated, add the sweet potato, chickpeas and coconut milk. For weekday meals we like using no salt added canned chickpeas (one can drained), but if you have time, cooking dried beans is generally more flavourful. Stir everything together then add the curry powder, turmeric, cilantro, salt and pepper. Mix together and let simmer for 15 to 20 minutes on medium heat. Serve hot with basmati rice. Makes four servings.
Other ideas: This recipe freezes very well. Make a double batch and freeze half of it for another night. This recipe also works well in the slow cooker: Mix together all of the ingredients and simmer in the slow cooker for six to eight hours on a low setting (three to four on high).