This recipe combines the rich, spicy flavours of curry with tender chickpeas and sweet potatoes to create a delicious and filling dish served on fresh lettuce leaves. A great choice for a healthy, nutritious lunch or dinner.
Ingredients
• 1 tablespoon freshly grated ginger
• 1 clove garlic (minced)
• 1 medium green onion (chopped)
• 1 red pepper
• 1 white sweet potato
• 1/2 can chickpeas (canned)
• 1/2 teaspoon coconut aminos (optional)
• 1 tablespoon Extra Virgin Olive Oil (EVOO)
• 1 tablespoon (or more) curry powder
• 1/2 teaspoon cinnamon
• 1 cup macadamia nut milk
• A handful of cilantro
• 1-2 cups romaine lettuce leaves
• 1 jalapeno (chopped)
Step by step cooking process
1. Stir-fry spices and vegetables : Stir-fry grated ginger, minced garlic and chopped green onions in olive oil for 5 minutes or until softened.
2. Prepare the vegetables : Dice the white sweet potato and thinly slice the red pepper.
3. Preparing the chickpeas : Rinse and drain the canned chickpeas.
4. Adding spices : Add curry powder, cinnamon and squeeze lime juice. Stir and fry for 1-2 minutes.
5. Make the curry : Add the peppers, sweet potato, chickpeas and 1 cup of macadamia nut milk. Bring to a boil, then reduce heat and simmer, covered, for 20 to 25 minutes or until sweet potato is tender.
6. Adjust consistency : Add a little more macadamia milk if desired to achieve your desired consistency.
7. Rest before serving : Let the dish rest for 10-15 minutes before serving.
8. To serve : Spoon curry mixture over lettuce leaves and garnish with cilantro and sliced jalapeno.
This aromatic and rich dish will be a great option for those who are looking for something unusual and healthy for their diet.