From the Pantry Lunch Curry

A fancy lunch is perfectly possible at home. I love sandwiches, but sometimes I feel like something a little more, fancy. This nourishing lunch curry is sitting in your pantry waiting to be whipped up, and it literally can be whipped up in the time it takes to build a sandwich tower.I love this on warm or cold days, to me, it's just like a good cup of tea.


Ingredients

•  1 cup brown rice (to serve 4 people)

• 1 tbsp coconut oil

• 400g can of chick peas

• 1 small sweet potato

• 2 crushed garlic cloves (or 1 tbsp minced garlic)

• thumb of grated ginger (or 1 tbsp minced ginger)

• 1 tsp chilli flakes

• 1 tsp paprika

• 1 tsp turmeric

• 1 tbsp home made veg stock (or veg stock cube)

• 1 cup of canned coconut milk

• good handful of baby spinach leaves

• shallots and coriander to serve

Method

cook the brown rice in 3 cups of water in a rice cooker in the morning so it's ready for lunch time

peel and steam the sweet potato on high for 10 mins until cooked through, drain and set aside

in the same saucepan, add coconut oil and heat, then add garlic, ginger, chilli, paprika, turmeric, veg stock and stir for 2 mins

add chick peas and sweet potato and stir through to coat

add coconut milk and stir through for 3 mins until heated through

throw baby spinach in and stir through for 30 secs

place 1/2 cup cooked rice in a bowl and scoop curry into the bowl

serve with shallots and coriander


Serves 4 (to make extra add another vegetable)


Some staple (and awesomely non perishable) ingredients that are handy to always have in the fridge and pantry to make this meal a regular reality;

• brown rice

• crushed or ground ginger

• crushed or ground garlic

• paprika

• chilli flakes

• ground turmeric

• veg stock cubes

• canned chick peas (always!)

• can of coconut milk or cream


#centralcoastnutrition #curry #chickpeacurry #lunchcurry #chickpea #coconutmilk

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