Need something nourishing and wholesome during this bizarre time? Give this curry a go, the spices really make it.

INGREDIENTS

• 1-2 can chickpeas
• 1-2 cans of coconut cream
• 1/2 sweet potato
• 2 zucchini’s
• 1 eggplant
• 2 handfuls of spinach
• 1-2 brown onions
• 2 garlic cloves
• 1 head of broccoli
• olive oil
• 1 chilli – optional
• 1tsp curry powder
• 1tsp cumin
• 1tsp coriander
• 1tsp smoked paprika
• 1tsp turmeric
• 1 bunch of fresh coriander

METHOD

1. Preheat the oven to 180 degrees, fan forced. Peel and chop your sweet potato into cubes, coat in oil and pepper and salt and place in the oven for 40mins
2. On a very low heat, place the diced onion, olive oil and garlic in a deep saucepan
3. Stir and be sure not to brown the onions, you want them to be translucent
4. Add the chilli (if you are wanting a little heat)
5. Now add all the spices and than finely chop the coriander stems and add them in
6. Add the eggplant, chickpeas, broccoli and zucchini . Stir generously
7. Add the coconut cream and sweet potato
8. Serve up into bowls and add the coriander leaves, roughly chopped

PRESTO!! You now have a very nourishing and wholesome chickpea curry that will last up to 3-4 days in the fridge! Perfect for quarintine.

CALORIES = 482 per serve

PROTEIN 13.6g

CARBS 37.5g

FATS 32.4g

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