My mom got back from London a couple of weeks ago and was telling me about some of the foods she ate over there. It’s a good thing that I am planning to be in London for a lengthy amount of time over the summer- my list of restaurants to try has only gotten longer, and of course I still want to eat at my old favorites. One quick lunch that sounded especially delicious was from no other than Pret A Manger: Sweet Potato & Cauli Curry Quinoa Rice Pot. I gotta hand it to Pret- despite being a fast food chain, they’ve really stepped up their game in terms of offering options made from quality ingredients and that actually pack in quite a bit of nutrition.
I took inspiration from Pret to try and recreate something similar at home a couple of weeks ago i.e. a Sweet Potato & Chickpea Curry that’s both vegan & gluten-free. Verdict? I don’t know what the original tastes like & frankly, I’m not that interested anymore- my version tastes AMAZING! Because ain’t nobody got time to cook elaborate meals every night, these kind of one-pot, balanced meals are where it’s at! Between the sweet potato, chickpeas, spinach & cauliflower, it’s filled to the brim with plenty of fiber, vitamins, minerals, protein …the list of goodness goes on! The coconut milk adds a nice flavor & creaminess, along with a moderate dose of fat to help make the overall dish more satiating.
If quinoa isn’t your thing, serve it with brown rice instead. If grains aren’t your thing,
you can’t sit with us it tastes fab over kale chips too. This Sweet Potato & Chickpea Curry recipe serves 4- either to share with your family or to ensure you have dinner ready for the next few nights.
Friends, laziness is no longer a valid excuse to not eat a healthy dinner- heating up the leftovers is even quicker than calling up Dominoes. Fortunately for us, curries only taste better over time after the different flavors get a chance to mingle:
- 1 teaspoon coconut oil
- ½ yellow onion, chopped
- 2 clove garlic, minced
- 1 teaaspoon minced ginger
- 15-ounce can chickpeas (about 1 1/2 cups)
- 15-ounce can of chopped tomatoes
- 2 cups small cauliflower florets
- 1 large sweet potato, diced
- 1 can light coconut milk
- 1 cup vegetable broth
- 1 tablespoon channa (or garam) masala
- ½ tablespoon curry powder
- 1 teaspoon salt
- 2 cups baby spinach, chopped
- Heat the oil in a large pot over medium heat. Add the onion & sauté for 3-4 minutes. Add in the garlic and ginger and cook for 2 minutes, until fragrant.
- Add in the tomatoes & channa masala, curry powder. and continue cooking for 5 minutes. Turn off heat & allow to cool.
- Transfer tomato mix to a blender and puree until smooth. Add puree back to the pot, along with the vegetable broth. Bring to a boil and add in the sweet potato.
- After 4 minutes, add in the chickpeas, cauliflower, coconut milk, and salt to taste. Reduce heat and simmer for 15-20 minutes. Towards the last 5 minutes, stir in the spinach.
- Turn off heat and serve with your choice of sides (e.g. roti, brown rice, quinoa, kale)
What’s on your list of restaurants to try?
What’s your go-to meal when laziness kicks in?