coconut chickpea curry with sweet potatoes

coconut chickpea curry with sweet potatoes
coconut chickpea curry with sweet potatoes
coconut chickpea curry with sweet potatoes

Peeling chickpeas may be for some what picking up spilled rice grains one by one may be for others. Torture. But not for me. I find it relaxing, cathartic and contemplative.

On occasion I will purchase dried chickpeas, soak them overnight and cook them properly. But since careful planning isn’t necessarily my forte, a can of chickpeas, a bowl of water and a strainer work perfectly. Generally when the mood strikes me for a dish, I want it on the spot or at least within an hour or so.

If you’ve been following the blog for a bit you know that I cook and eat mostly paleo and allow for some flexibility when it comes to grains and legumes. But when it comes to chickpeas, I’ve discovered that my main (digestive) issue may not necessarily lie with the chickpea itself but rather with the skin.

So let me get to the reason why I’m peeling chickpeas in the first place - for a heavenly coconut chickpea curry with sweet potatoes. The flavor, texture and taste is unmatched. But in the past, I’d always feel not too great after eating it. However peeling the chickpea skin truly changed that for me and hopefully it can do the same for you!

It’s an easy curry you can make on any weeknight and can be on the table in under an hour. There’s also a pretty good chance you already have most of these ingredients in your pantry. Sweet potatoes, chickpeas, green pepper and onion are cooked in a flavorful garam masala coconut broth. You can eat the coconut chickpea curry on its own or serve it over rice or cauliflower rice.

coconut chickpea curry with sweet potatoes
coconut chickpea curry with sweet potatoes
coconut chickpea curry with sweet potatoes
sweet potato curry-23.jpg

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  • prep time: 10 minutes

  • cooking time: 40 minutes

  • makes: 6-8 servings

Ingredients

Equipment:

  • large dutch oven

  • strainer

  • large bowl

Directions:

If you plan on peeling chickpeas, strain chickpeas of their liquid, and them to a bowl of lukewarm water. With your hands toss them several times under water and move them about. This will start to loosen most of the skins and they will float to the surface. Remove skins and continue peeling until all chickpeas are bare. Strain and set aside.

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, use a potato masher and mash just a bit preserving some of the potatoes. Add coconut milk, chickpeas and 1 tbsp of the finely chopped cilantro. Simmer for another 10 minutes. If the stew is too watery, you can always remove some of the liquid (and eat if of course). 

Serve over rice or cauliflower rice and top with additional cilantro. 


An easy weeknight vegan coconut chickpea curry you can have on the table in under an hour. It’s loaded with sweet potatoes, peppers and onions, swimming in a flavorful garam masala coconut broth. #vegan #glutenfree #grainfree #dairyfree #vegandinner #calmeats #vegancurry #coconutcurry #chickpeacurry #coconut #dinner #weeknightdinner

chicken tikka masala

chicken tikka masala
chicken tikka masala
chicken tikka masala in bowl

I paused, the feverish clicking of keys coming to a halt. I listened closely, almost in disbelief. It was the second morning I heard its song; a lonely bird chirping outside the window. Only a few chirps and it was gone. I waited for more but was satisfied to have gotten even a prelude. We’re still in the dead of January and yet its spring song made my heart flutter.

Winter is long where I live. Not as long as in other parts of the country but too long for my liking. Everything is grey, silent and rather sleepy. It’s not a bad thing per se but I find myself yearning for more light and warmth. But I know my wanting and the reality of winter are two very different things.

As we’re on the cusp of temperatures in the single digits and perhaps even as low as 0 Fahrenheit, I can’t help but want to curl up in a blanket and hibernate for the remainder of this season. But as that’s neither feasible or physically possible, I’ll do the next best thing, which is cook comfort food - in the form of curry. Warming, satisfying, hearty curry.

This curry is one I’ve taken through more testing than perhaps any other recipe. I wanted to get it just right. I was hung up on the textures and consistency of the sauce (because after all, it’s the sauce that’s everything). I would like to say that I hoped for it to taste as authentic as possible - whatever that may mean.

Chicken Tikka Masala is a surprisingly easy recipe to make, filled with loads of spices and flavors, with Garam Masala being the star of them all. I put a little spin on this curry by making it even heartier and adding carrots and potatoes. You can eat it on its own, serve it with rice or cauliflower rice.

chicken tikka masala in bowl
chicken tikka masala in bowl
chicken tikka masala
limes
chicken tikka masala

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chicken tikka masala

  • prep time: 10 minutes

  • marinating time: 1-12 hours

  • cooking time: 1 hour and 10 minutes

  • makes: 6-8 servings

Ingredients:

For marinade

For curry

  • 1 tbsp ghee or extra virgin olive oil

  • 1 large sweet or yellow onion, chopped

  • 3 coves garlic, minced

  • 1” knob ginger

  • 1/2 marinade spice mix (see above)

  • 2 tsp garam masala

  • 1/2 tsp paprika

  • 1 tbsp tomato paste

  • 1 can coconut milk

  • 2 cups tomato puree

  • 2 tbsp coconut palm sugar (skip if whole 30)

  • squeeze of lime

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 4 medium carrots peeled and sliced

  • 1 large russet potato peeled and chopped into cubes

  • 1 rounded tbsp freshly chopped cilantro

Equipment:

  • large dutch oven or other heavy large pot

  • large soup pot

  • ziplock bag or container with lid

  • small mixing bowl

Directions:

In small mixing bowl, mix all spices under marinade. Reserve half and add half to ziplock bag or container. Add olive oil and mix well. Add chicken and let marinate for at least 1 hour or up to 12 in the refrigerator.

Heat dutch oven over medium high heat. Add oil or ghee and chicken and brown chicken for 5 minutes on each side. Set aside on plate.

In same pan, add onion and salt, and cook for 8 minutes until translucent. Next add garlic, ginger, reserved spice mixture, garam masala, pepper, paprika and cook for 30 seconds.

Add in coconut milk, tomato puree, tomato sauce, coconut sugar, chicken and let simmer on low heat for 40 minutes with lid on. Stir occasionally.

Meanwhile, add cut potato and carrot to soup bowl and cover with enough water to submerge. Bring to a boil and cook for about 8-10 minutes until vegetables are tender but still have a bite. Drain and set aside.

When sauce has thickened and chicken is cooked through, add cilantro, squeeze of lime vegetables and simmer for another 5 minutes.

Serve over rice or cauliflower rice with additional cilantro if desired.


How to make a classic chicken tikka masala dish, paleo and whole 30? Coconut milk, of course. Check out this delicious and hearty recipe that’s full of vegetables and tender chicken. It’s warming, comforting and loaded with anti-inflammatory spices. #paleofood #curry #paleocurry #paleochickencurry #chickentikkamasala #calmeats #whole30curry #dinner #chicken #whole30recipes #paleorecipes #howtomakecurry #easycurry #chikenrecipes


vegetable coconut curry

vegetable coconut curry, lime and cilantro greens
vegetable coconut curry
vegetable coconut curry

When It comes to cooking from scratch, I hear the same struggle over and over. "I don't have time, I don't know where to start, it seems overwhelming". I hear you loud and clear.

It's easy for me to run in the kitchen, throw some stuff together and call it dinner, but if that's not part of your repertoire, it's challenging to get into the groove. But what I've tried to impart over and over is that cooking doesn't have to be complicated to be delicious. 

Besides the fact that I'm a food blogger, I'm also a mother and full time worker and whatever other roles I have to fulfill, so needless to say, I've got a lot of stuff going on. Some days I can cook uninterrupted, sipping away at a glass of wine, gliding through the process. But most days aren't like that so I have to be realistc. My only object is to feed the starving mouths, whining at my feet.

One of my go to meals is this vegetable coconut curry. It's a great option if you're looking for a quick dinner that's going to require minimum effort. It's also practically foolproof since the blender makes the sauce for you and all you have to do is peel, chop and stir. Easy right? 

Coconut milk, peanut or almond butter and Thai red curry paste are staples in my house. If you have those and some vegetables, you have yourself a vegetable coconut curry that's absurdly easy to make. And frankly in the time it takes to order takeout, you can have dinner made and on the table. 

vegetable coconut curry
vegetable coconut curry
vegetable coconut curry
vegetable coconut curry

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vegetable coconut curry 

  • Prep time: 10 minutes

  • Cooking time 15 minutes

  • Serves 4-6

Ingredients:

For peanut sauce:

  • 1/4 tsp ground coriander

  • 1-2 tsp Thai red curry paste (I use this)

  • 1 inch knob minced ginger (i use a lemon zester for it)

  • 1 tbsp fresh cilantro

  • zest of 1/2 lime

  • 1 can full fat coconut milk (I use this)

  • 2 tbsp peanut butter or almond butter (I use this or this)

  • 1 tbsp maple syrup (I use this) - omit if Whole30

  • 1/2 tsp lime juice

For vegetables: 

  • 2 tbsp coconut oil

  • 1/2 tsp salt

  • 2 minced garlic cloves

  • 1 large summer squash or 2 small cut into roughly 2" strips

  • 1 large zucchini or 2 small cut into roughly 2" strips

  • 3-4 carrots cut into 2" strips

  • 1 red bell pepper thinly sliced

  • 8 small white mushrooms sliced

  • handful of green beans trimmed and cut in half

Optional

  • chopped peanuts or sliced almonds

  • additional cilantro for garnish

Serve with suggestions

  • rice (In a strainer rinse 1 cup of rice under running water, add to pot and combine with 2 cups water, bring to a boil, then reduce to a simmer and cook for 15 minutes. Let stand for 5)

  • quinoa (In a strainer rinse 1 cup of quinoa under running water, add to pot and combine with 2 cups water, bring to a boil, then reduce to a simmer and cook for 15 minutes. Let stand for 5)

  • zoodles (Follow directions of whatever equipment you have). Sauté in pan with 1 tsp coconut oil for 1-2 minutes until soft.

  • cauliflower rice check out the recipe here.

Equipment

  • large dutch oven or other heavy pan

  • blender

Directions

Add all the ingredients under sauce to a blender and blend until smooth. Set aside.

Heat dutch oven on medium heat and add coconut oil along with garlic. Cook stirring continuously for 30 seconds until fragrant but not brown. Add all the veggies and salt and give a good stir from time to time. Cook veggies for about 8 minutes. 

Add sauce and continue cooking for another 5 minutes. I like my veggies to still have a bite.

Like with all recipes, they can be customized, so if you want to add more maple syrup for a sweeter taste go for it, if you want to add more lime for a tangier taste that's good too. 

To assemble, layer over rice, quinoa, zoodles or cauliflower rice. 


This is an easy vegan and paleo Thai inspired vegetable coconut curry you can whip up in just 15 minutes. So if you’re in the mood for a fresh and delicious curry, check this one out! #curry, #thaicurry #vegancurry #thaicoconutcurry #calmeats #paleocurry #coconutmilk #vegetables #realfood #glutenfree #dairyfree #vegetarian #grainfree #thaicurry #thaifood #takeout

cardamom chicken curry

cardamom chicken curry

Ahh...feels good to finally write this out on a page. I have been trying to get this recipe written and shot for weeks. I tinkered around with it three times after initially making it and this weekend I was determined to finally get a photo shoot in. 

Saturday would be the day when I would be cooking and shooting and nothing would get in the way. Except for everything got in the way. Life is life and days don't always work out the way I had planned.

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shrimp curry

shrimp curry

In case you have not noticed, I have a thing for curry. I like it all, Indian, Thai, you name it but I'm especially drawn to Thai curry. The flavor combination just hits a sweet spot for me, so it's something I like to make often. I've played around with this recipe to accommodate any night of the week. Though Thai curry sound complicated, the reality is that it's incredibly quick to make and it's very satisfying. 

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