When it comes to meal prep, this dish screams success. The term curry has so many definitions these days, because the core ingredients are so easy to build on. It’s always the kind of meal I go for when a supermarket shop is pending, because the spices I use are always at hand in the cupboards, and the coconut milk, chopped tomatoes and chickpeas can store for so long. As mentioned, this curry recipe is great to prepare in bulk for the week ahead – I normally bulk it up with a quinoa base and I can spread it out into four generous portions. This won’t take up too much time to prepare either, and the wash up is swift.
This recipe serves four and is vegan.
- Sweet potato, x2 chopped
- Chickpeas, 400 g tin
- Chopped tomatoes, 400 g tin
- Coconut milk, 400 mL tin
- Quinoa, 400 g (for four)
- Water, 800 mL
- Veg stock
- Onion, 1 chopped
- Sweetcorn, 100 g
- Mangetout, 100 g
- Cherry tomatoes, x7
- Cumin, x4 tblspns
- Chilli flakes, x1 tspn
- Lime, x1/2
- Garlic cloves, x2
- Ginger, 1 inch
- Salt & pepper to taste
- Preheat the oven at 180 degrees Celsius.
- Peel, chop and finely dice the sweet potatoes, spread them out evenly on a tray lined with olive oil and bake for 30 mins, tossing around after 15 mins.
- Peel and chop the onion, garlic and ginger and place on a pan, with a drop of olive oil, over medium heat. Allow to simmer for five mins.
- Add the cumin and chilli flakes, stirring well.
- Add the chopped mangetout and tomatoes, sweetcorn and chickpeas to the pan, stirring well and allowing a few minutes to fry as you move to the next step.
- Dissolve the veg stock in boiling water, and add the solution to a saucepan with the quinoa. Place over medium heat and allow it to cook through for approx. 20 mins or until all water is evaporated.
- Add the tin of chopped tomatoes and coconut milk to the frying pan, followed by the juice of half a lime, stirring very well.
- Allow the mixture in the pan to condense while you wait for the sweet potatoes and quinoa to finish cooking.
- Once everything is ready, add the sweet potato to the frying pan, stirring well. Portion out the quinoa between four serving bowls and top it with the curry.