Sacral Chakra Sweet Potato Curry
Sweet Potato, Cauliflower, Chickpea Curry
Spicy, sweet, stimulating, and delicious!
Bursting with nourishment for your sacral chakra.
Ingredients
2 tablespoons coconut oil
1 red onion finely diced
4 cloves garlic, minced
2 inch root of fresh ginger, minced
14 ounces fresh tomatoes diced (if using canned, drain them!)
1 can rinsed and drained chickpeas
2 cups cauliflower, cut into bite-sized florets
3 cups peeled, 1 inch diced sweet potatoes
1 can coconut cream, or just the cream in a can of coconut milk
1 lime, juiced
3 cups spinach
1 ½ tablespoons garam masala
1 teaspoon ground turmeric
1/2 teaspoon fenugreek
1/2 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon ground mustard seed
1 teaspoon paprika
1/4 teaspoon cumin
fresh cilantro for garnish
salt and pepper
Instructions
In a deep pot, add the coconut oil over medium-high heat.
Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, for about 10 minutes. Add garlic, ginger, and turmeric (if you’re using fresh) now, and gently cook until fragrant.
Add in the chickpeas and the sweet potatoes, stirring to combine. Add all the spices and stir for about 1-2 minutes in the heat, until the spices become fragrant and lightly toasted
Bring the curry to a gentle boil, and then reduce to medium-low so that the mixture continues to simmer for about 20 min, add the cauliflower, and cook another 10-15 minutes until the sweet potatoes are fully cooked through and are fork-tender. Add the coconut cream or coconut milk. Cook for 10 minutes.
Stir in the spinach and let it gently wilt, turn off the heat. Throw in fresh cilantro and squeeze the lime. Test for seasoning with salt and pepper.
Serve with extra chilis, lime wedges - over rice, cauliflower rice, or gluten-free naan!