Nordic Table

Serves: 2-3

Ingredients:

• ½ tbsp olive oil or coconut oil
• ½ small onion, diced
• 1 ½ garlic cloves, minced
• ½-inch piece of ginger, grated
• ½ tsp cumin seeds
• ½ tsp ground coriander
• ½ tsp turmeric
• ¼ tsp paprika
• ¼ tsp garam masala
• ⅛ tsp chili flakes (optional)
• ½ medium sweet potato, peeled and diced
• ½ can (200g) cooked chickpeas, drained and rinsed
• ½ can (200g) diced tomatoes
• ½ can (200ml) coconut milk
• ¼ cup vegetable broth (or water)
• 1 tbsp mango chutney or honey (optional, for sweetness)
• ½ cup spinach (or kale)
• ¼ tsp salt (adjust to taste)
• Black pepper to taste
• Juice of ¼ lime
• Fresh cilantro, chopped (for garnish)
• Brown rice, cooked, for serving

Instructions:

1. Heat oil in a medium-sized pot over medium heat. Add cumin seeds and toast for 30 seconds.

2. Add onion and sauté until softened (about 3-4 minutes).

3. Stir in garlic and ginger, cooking for another minute until fragrant. Add ground coriander, turmeric, paprika, garam masala, and chili flakes. Stir well.

4. Pour in diced tomatoes, coconut milk, vegetable broth and mango chutney (if using). Stir well.

5. Add diced sweet potatoes and bring to a simmer, cover, and cook for 15-20 minutes or until sweet potatoes are tender.

6. Add the chickpeas in the last 5 minutes of cooking.

7. Stir in spinach and let it wilt. Adjust seasoning with salt and black pepper.

8. Finish with a squeeze of lime juice for brightness. Spoon the curry over warm brown rice. Garnish with fresh cilantro and serve warm.

Nutrition: Calories: 420, Protein: 12g, Carbs: 62g, Fat: 14g Fiber:10g per serving

Find this and more recipes like this in my meal plans on Etsy.