Sweet Potato + Chickpea Coconut Curry

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Sweet Potato + Chickpea Coconut Curry
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. In a large saucepan, heat the mustard seeds until they start to pop. You can use a little coconut oil if you like, but I was keeping this oil free so I went without (and just kept a good eye on them so they didn’t burn). Once they begin to pop add in the turmeric, cardamom and curry powder and stir for a minute.
  2. Add in the onion and garlic and cook for 3-5 minutes. If you’re not using oil just stir regularly so it doesn’t burn. Add in the sweet potato, tinned tomato and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are tender.
  3. Stir in the chickpeas and coriander and cook for another 5 minutes. Season with the salt, black pepper and lime.
  4. Serve with rice, quinoa, naan and/or mint yoghurt and garnish with coriander. Curry can be stored in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.

Cheesy Kale Chips

kale chips

Kale Chips for the win!

Kale chips might sound like a boring version of the chips (or crisps, depending on where you are in the world) that you are used to, but they’re far from it. read more

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Cheesy Kale Chips
Cuisine Raw
Prep Time 15 Minutes
Servings
People
Ingredients
Cuisine Raw
Prep Time 15 Minutes
Servings
People
Ingredients
Instructions
Kale
  1. Break the kale up into small pieces and remove the thick hard stems.
Cheesy Sauce
  1. Place all other ingredients into the blender and blitz until smooth and creamy. You want the mixture to be thick but still pour okay.
  2. Pour the cheesy mixture over the kale chips and massage it well with your hands. Make sure to cover all of the kale.
Dehydration
  1. When you first turn on the dehydrator set the temperature for around 48 degrees Celsius (118 Fahrenheit). It's kind of like pre-heating the oven. Then once the kale chips are all spread out on the dehydrator trays, pop them in and turn the temperature down to 43 degrees Celsius (110 Fahrenheit). Enjoy!!