A warming, nutrient-packed curry full of plant-based protein, fibre, and vitamins, perfect for providing sustained energy and comfort (serves two).

Ingredients:

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 1 tsp curry powder
• 1 tsp turmeric
• 400g chickpeas (cooked or canned)
• 300g sweet potatoes, diced
• 500ml coconut milk
• 100g kale

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, until softened and golden.
2. Add the garlic, grated ginger, curry powder, and turmeric. Stir well for 1-2 minutes.
3. Add the diced sweet potatoes and chickpeas, and mix well to coat in the spices. Pour in the coconut milk and bring the mixture to a gentle simmer.
4. Cover the pot and cook for 15-20 minutes, or until the sweet potatoes are tender.
5. Stir in the kale (or other leafy greens), and cook for another 3-4 minutes until wilted and tender.
6. Season the curry with salt and pepper to taste, and finish with a squeeze of fresh lime or lemon juice
7. Serve hot, garnished with cilantro if desired. This curry pairs wonderfully with brown rice, quinoa, or a side of whole-grain naan.

Nutritional Rationale:

• Chickpeas provide protein and fiber for sustained energy.
• Sweet potatoes are rich in beta-carotene for immune support.
• Coconut milk contains healthy fats to support hormone production.