Heavenly, hearty, healthy curry in less than 30 minutes!
Curry is something I’ve been dying to perfect for a while now. I’m not too big on spicy food, so I aimed for a perfect match of slightly sweet + mild heat + jam-packed flavor.
Lucky for me, this curry did just that.
Since I’ve made this curry, it’s become one of my favorite meals to take for lunch at school or work. It’s perfectly satisfying, so it definitely gets me through those days when I’m working all 3 jobs or stuck in back-to-back-to-back classes all afternoon. This curry is also packed of superfoods that keep me energized throughout the day, and leave me feeling grateful for nourishing my body with healthful foods.
Sweet potatoes – great source of fiber
Chickpeas – heathy serving of plant-based protein
Kale – high in iron & vitamin K + tons of other vitamins & minerals
Cashews – good source of healthy fats + plant-based protein
If you’re adding the cashews in this curry (which I totally recommend for extra flavor + crunch!), check out this offer for a FREE bag of cashews from Thrive Market! 🙂
If you can’t have cashews for allergy reasons, or what have you, don’t worry. This curry is still the bomb dot com.
Yes, I really just said that.
- 1⅔ cups cooked chickpeas
- 2 small carrots, chopped
- ½ head of cauliflower, cubed
- 2 large sweet potatoes, cubes
- ½ bunch fresh kale
- ½ cup raw cashews (optional)
- 1 cups tomato sauce
- ⅓ cup coconut milk
- ½ to ⅔ cup coconut sugar, depending on sweetness preference
- 2 TBSP curry powder
- Rice (brown or white will do)
- Steamed broccoli
- Lime/lemon wedges
- Green onions
- If you are using cashews, preheat oven to 350 degrees (F). Once heated, spread cashews on baking sheet and roast for 12-15 minutes. Set aside to cool.
- In a deep pot, boil sweet potatoes, cauliflower, and carrots until tender (about 15-17 minutes).
- While veggies are boiling, combine tomato sauce, coconut milk, coconut sugar, and curry powder in a large sauce pan. Simmer over medium heat until sauce beings to lightly bubble, then turn heat on low. Stir in chickpeas, kale and cashews, if using. Turn heat off after another 7-10 minutes.
- Once sweet potatoes, cauliflower, and carrots are tender, strain water out and mix veggies into curry sauce.
- Serve over rice and top as desired.