Sweet Potato Curry with Chickpeas

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This week\’s recipe comes from my friend Anjali on the Picky Eater. This can be a warm, spicy curry rife with comforting, detoxifying spices. Spinach is shown to support cognition owing to its high content of vitamin K and folate, while sweet potatoes pack a ton of immune boosting beta-carotene. And, curry powder is one other perfect example of \”food as medicine\”; it is a combination of beneficial spices including turmeric, the powerful anti-inflammatory which will also fight dangerous plaques and \” free radicals \” specifically while in the brain. Get more information at PDF version.

  • 1/2 tablespoon extra virgin olive oil

  • 1-6 oz box of baby spinach or baby kale

  • 2-15 oz cans of chickpeas (note chickpeas are basically part of Dr. Hyman’s transition plans)

  • 1 red onion, diced

  • 2 yellow bell peppers, diced

  • 2 sweet potatoes, diced into 1/4 inch cubes

  • 1/2 cup frozen corn

  • 1 large carrot, peeled and diced

  • 5 celery sticks, diced

  • 7 cloves of minced garlic

  • 1 tablespoon minced ginger

  • 2 heaping tablespoons curry powder

  • 1 teaspoon salt

  • 1-30 oz can crushed tomatoes

  • 1-15 oz can light coconut milk

Step 1

Heat a sizable pot over medium heat. Add the olive oil, onion, carrots, celery and yellow peppers. Saut for 8 minutes, stirring often until the onions are translucent.

Step 2

Add the garlic, ginger, corn, spinach/baby kale, and curry powder. Cook for two minutes.

Step 3

Add inside the rest of your ingredients.

Step 4

Bring to the boil, reduce to simmer. Cover and cook relating to 30 minutes so that the sweet potatoes are tender.

Nutritional analysis per serving

calories 250 ? fat 5.4g ? sodium 793.8mg ? carbohydrate 44.8g ? fiber 9.3g ? sugar 8g (0g added sugar) ? protein 9.2g

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