Comfort food is on the agenda at the moment. When I need to turn off my wandering mind, bring myself into the now, aside from yoga, cooking is my happy place!
It also of course has the added and obvious bonus of having something delicious you’ve made to eat at the end of it.
I’ve been working away on a series of recipes for Just Natural in the UK, and so my own ebook has taken a bit of back seat. However, the odd one may over lap and thankfully they’re happy enough for me to also dual share some of the recipes over here on the site so you guys can get a snippet!
The vast majority of the products used in the recipes were provided by them; it’s a one stop shop for all the dry goods and store cupboard staples you could ever need, a wide range of which are organic! Needless to say this has come in super handy and easy to come up with a diverse range of recipes with almost every avenue covered.
As far as I know they will be posting the recipes in print form in their magazines!
This vibrant green curry is one of my favourites; I actually made it twice over because I didn’t think the initial photos did it just justice. I love a green curry but it generally irritates me in a creative way that the colour green doesn’t pop the way the flavour does. I blended a load of fresh spinach into the sauce, beautiful bright green, punch you in the face, crazily eye catching… just the way I wanted it!
I went with roast sweet potato and chickpeas along with mangetout for a touch of extra freshness and texture at the end. Feel free to add whatever you fancy. Some crispy baked tofu would also work a treat. I do like to add some roasted veggies into the mix for textures sake, but also because they tend to be a little sweeter which balances out the spice just beautifully.
Sweet Potato Green Chickpea CurryPrint Recipe
- 1.5 tbsp Thai Green Curry paste
- 400ml organic kitchen full fat coconut milk
- 2 tbsp tahini paste
- 150ml water
- 2 large handfuls of organic baby leaf spinach**
- 1 clove of garlic or ½ tsp garlic powder
- 1 can chickpeas, drained and rinsed well
- 1 large sweet potato diced
- ½ tsp chili powder
- 1 tbsp extra virgin olive oil
- 1 cup snow peas or mangetout
- Short grain brown rice to serve
- Toasted flaked almonds to serve*
Add green curry paste through garlic to a blender. Blend ingredients until smooth.
Preheat your oven to 180C (350F).
Diced sweet potato and toss with chili powder and olive oil.
Roast on a baking tray in the preheated for 20 minutes. Remove the tray from the oven and add the drained and well rinsed chickpeas. Toss everything together and roast for a further 20 minutes.
Add the roast sweet potato and chickpeas to the sauce, allow to simmer for 5 minutes before adding in the snow peas or mangetout for a final 2- 3 minutes just to lightly cook; you want them to hold their vibrant colour and a little crunch!
Serve short grain brown rice and sprinkling of toasted almond flakes.
*Toast in the oven on a baking tray at 160C (300F) for 5 - 8 minutes; keep a close eye on them so they don’t burn! **The organic spinach stalks and leaves themselves are so much more tender