This week’s recipe is from my friend Anjali at The Picky Eater. It’s a warm, spicy curry full of comforting, detoxifying spices. Spinach has been shown to support cognition thanks to its high content of vitamin K and folate, while sweet potatoes pack a ton of immune boosting beta-carotene. And, curry powder is another perfect example of “food as medicine”; it’s a combination of beneficial spices including turmeric, which is a powerful anti-inflammatory that can also fight dangerous plaques and free radicals specifically within the brain. Click here for PDF version.
Sweet Potato Curry with Chickpeas
- 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 only 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
- Heat a large pot over medium heat. Add the olive oil, onion, carrots, celery and bell peppers. Sauté for 8 minutes, stirring often until the onions are translucent.
- Add the garlic, ginger, corn, spinach/baby kale, and curry powder. Cook for 2 minutes.
- Add in the rest of your ingredients.
- Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until 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