Sweet Potato Curry with Chickpeas

Ready in: 40 minutes
Serves: 8

This is a warm, spicy curry full of comforting, detoxifying spices. Spinach has been shown to support cognition thanks to its high content of vitamin K and folate, while sweet potatoes pack a ton of immune boosting beta-carotene. Curry powder is another perfect example of “food as medicine;” it is a combination of beneficial spices including turmeric, which is a powerful anti-inflammatory that can also fight dangerous plaques and free radicals specifically within the brain.

INGREDIENTS:

• 1/2 tablespoon extra-virgin olive oil
• 180g baby spinach or baby kale
• 900g of canned chickpeas
• 1 red onion, diced
• 2 yellow bell peppers, diced
• 2 sweet potatoes, diced into 1cm cubes
• 1/2 cup frozen corn
• 1 large carrot, peeled and diced
• 5 celery sticks, diced
• 7 cloves of minced garlic
• 1 tablespoon minced ginger
• 2 heaping tablespoons curry powder
• 1 teaspoon salt
• 900g of canned, diced tomatoes
• 450ml of canned, light coconut milk

DIRECTIONS:

1. Heat a large pot over medium heat. Add the olive oil, onion, carrots, celery, and bell peppers. Sauté for 8 minutes, stirring often until the onions are translucent.

2. Add the garlic, ginger, corn, spinach/baby kale, and curry powder. Cook for 2 minutes.

3. Add in the rest of your ingredients.

4. Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender.