Curry is by far one of the meals I make the most in our house with numerous variations. It's hearty, filling and satisfying. Since I have small children, I like to keep the spices on the mild side so everyone is sure to enjoy it.
The spices used in curry have powerful anti inflammatory properties. As we've come to learn, inflammation is the leading cause of many of of our modern day diseases. One of the spices in curry is turmeric, which has been shown to be a miracle spice over the years. However, recent review suggests that as a stand alone spice, it may be poorly absorbed. But, when paired with other spices, particularly black pepper, the body is better able to use utilize it and reap the benefits.
Ginger is another spice that has been used for thousands of years in cooking and for medicinal purposes. It has widely been utilized for everything from nausea to headaches, sore throat to cancer. It truly is an incredibly powerful spice so I try to use it as often as possible.
Health benefits of ginger:
- Contains gingerol, which has powerful antioxidant and anti-inflammatory properties
- It's used to combat nausea, particularly morning sickness
- It's great for digestion
- It has been used in treatment of some forms of cancer
- Improves diabetes
- Soothes sore throats and congestion
- 2 large sweet potatoes or 3 small
- 2 cups cooked chickpeas (canned works too)
- 1 green pepper chopped
- 1 medium onion chopped
- 1 can full fat coconut milk
- 1 tbsp coconut oil
- 1/2 tsp ground ginger
- 1 tbsp garam masala
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp cumin
- 1/4 tsp curry powder
- 4 cups chicken or bone broth
- 2 tbsp finely chopped cilantro
- cooked white or brown basmati rice, quinoa or cauliflower rice
Heat a heavy bottomed pan over medium heat. Add the coconut oil, onion and green pepper and cook until onion is translucent and pepper is soft - about 8 minutes. Add all the spices and cook for 1-2 minutes. Add sweet potatoes and broth and bring to a boil. Reduce heat and cook on low until potatoes are soft. About 15-20 minutes.
Using a submersion blender, give the potatoes a few pulses just to puree a few of them. Alternatively, scoop out about a cup into a bowl and break them up with a fork or potato masher. Return to the pot, along with the coconut milk and chickpeas and 1 tbsp of the finely chopped cilantro. Cook for another 10 minutes. If the stew is too watery, you can always remove some of the liquid (I love eating it as a soup).
Serve over rice, cauliflower rice and top with additional cilantro.