from Kim Trott

This Sat, Jan 19th, the Natural Health Clinic commences a monthly series of day retreats called ‘Staying Healthy through the Seasons.’ (read about retreat here, some spots are still left) An important part of the gathering will be about eating appropriately according to the season. Below is the lunch menu for our first retreat day. It’s considered to be a cleansing meal and can also be helpful to people coming off  ‘holiday eating’:

  • Chickpea curry with sweet potatoes (recipe below)
  • Basmati rice
  • Yogurt with grated cucumber (Raita)
  • Steamed green beans & raw celery sticks
  • Warmed apple sauce spiced with cinnamon & elderberry sauce
Sweet Potato & Chickpea Curry

sweet-potato-chickpea

Serves 4

Ingredients:

  • Cooked basmati rice
  • 2 tbsp vegetable oil
  • 1 small yellow onion, chopped (or add the amount you prefer)
  • 2 cloves garlic, minced  (or add the amount you prefer)
  • thumb-sized piece of fresh ginger, peeled & minced  (or add the amount you prefer)
  • 1 tbsp curry powder  (or add the amount you prefer)
  • 1 large sweet potato, cut into 1/2″ to 3/4″ pieces
  • 15-oz can of chickpeas
  • 15-oz can of coconut milk (make sure to shake the can to mix everything first)
  • 1/2 cup frozen peas or edamames
  • 1/2 cup canned diced tomatoes (or leave out and use more water)
  • 1 cup water

Directions:

In a heavy saucepan (or Dutch oven if you have it) heat oil over medium-low heat. After the pan has warmed a few minutes, add onion, garlic, ginger (and a little jalapeno if you like). Cook about 5 mins. until things soften up. Add curry powder and stir in. Add salt and pepper to taste.

Add sweet potato, chickpeas, coconut milk and water to the pan. Increase heat and bring to a light simmer. As soon as it starts boiling reduce heat to medium-low — simmer until sweet potato is tender (about 10-12 mins — don’t overcook). Add the peas/edamames and tomatoes, stirring occasionally until heated through (about 3 mins). Serve over the basmati rice.