Coconut Vegetable Curry

A satisfying sweet potato and chickpea stew chock-full of seasonal veggies and healing spices

Ingredients:

• Chickpeas

• 1 cup dried chickpeas (garbanzo)

• 1/2 teaspoon turmeric

• 1 teaspoon sliced ginger

or

• 1 can organic chickpeas (garbanzo) (rinsed at least a couple of times and drained)

• 2 cups sliced sweet potatoes/yams

• 1 cup chopped green beans

• 1 cup broccoli florets

• 1 cup sliced carrots

• 2–3 cups seasonal greens 3–4 tablespoons coconut oil

• • 3/4–1 cup coconut milk (fresh/organic canned)

• Water as needed

• Finely chopped

• 2ʺ piece ginger

• 1 clove of garlic

• 1/4 jalapeno

Spices

• 1 tablespoon whole coriander seeds

• 1 tablespoon whole fennel seeds

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground turmeric

• Salt to taste

1. If cooking dried beans, rinse well, and cover them with water and soak overnight. Strain, rinse again , place them in a large pot and add water (at least 3 – 4 cups for every cup of dried beans),

2. Cook on the stovetop or pressure-cook—with turmeric and ginger. Pressure cooking and cooking with spices improves digestibility of beans. Beans (all legumes, lentils) should always be very wellcooked (soft and sometimes even mushy to improve digestibility).

3. Add the oil to the pan (medium flame). Add the whole coriander and fennel; stir for 5 seconds, until sizzling and fragrant. Add the ginger, garlic and jalapeno mixture and stir for 1–2 minutes—until raw smell dissipates.

4. Add the sweet potatoes/yams and stir to coat with spices. Add the ground spices (cinnamon and turmeric). Stir to coat the sweet potatoes. Cover the pan.

5. Allow the sweet potatoes to cook for 12–14 minutes, stirring every 2 minutes. Add a little water (1/4 cup) as needed (if the dish starts sticking to the bottom of the pan). Add the green beans, broccoli, and the carrots.

6. Stir and cover the pan with lid.

7. Cook for another 8–10 minutes, stirring every 2 minutes. Add the chickpeas and coconut milk then stir.

8. Add additional water if required for a stew-like consistency.

9. Cover with lid and let the mixture cook for 3–4 minutes. Add greens 3–5 minutes before turning the stove off, depending on the cooking time of the greens. Check to ensure vegetables and greens are cooked just right.

10. Add salt and stir.

11. Serve with basmati rice/quinoa for a complete meal.

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