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Chickpea and Sweet Potato Curry with Microgreens
This is quick to put together, and absolutely brimming with nutrition! Protein and phytonutrients that taste amazing. Serve with basmati or brown rice, or with a piece of naan or whole grain bread.
Great for meal prep, this will store in the refrigerator for 5-6 days.
After you reheat the curry, add a small handful of microgreens on top of each serving for that bit of sparkle, nutrients, and beauty. This is a good way to use up those microgreens that you didn’t harvest at the 7-10 day mark and are getting a bit leggy. The nutrients and flavor are still there!
You can also add other vegetables to this curry. I have added celery and mushrooms with good results, and sprinkled chopped green onions over the bowl with additional microgreens, just before serving.
Chickpea Curry with Microgreens
A quick meal brimming with plant based nutrients! Serve over basmati rice, or on it's own with a piece of whole grain bread.
Ingredients
- 2 tblsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 carrots, peeled and diced
- 2 small sweet potatoes, peeled and diced
- 2 tblsp curry powder
- 1 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
- 1 14 0z diced tomatoes
- 1 14 oz cocunut milk
- 1/2 cup vegetable broth or water
- 2 cans chickpeas (garbanzo beans) rinsed
- 1 1/2 cup chopped pea microgreens Other microgreens will also work well in this dish.
Instructions
- In a LARGE pan or pot, add the olive oil and onion. Cook for 3-4 minutes, just until slightly tender.
- Add the diced pepper and carrots and stir. Cook for an additional 2 minutes, then stir in the spices and salt.
- Add the rest of the ingredients and stir well.
- Turn the heat to high and bring the pot to a boil. Immediately reduce the heat to a simmer and cover. Cook for about 15 minutes, until the sweet potatoes are tender.
- Remove the pot from the heat and add the microgreens. Stir well, taste, and adjust seasonings as needed.
- Serve in bowls, adding a, addtional handful of broccoli or other microgreens to each bowl if desired. W
This is a good recipe to use older microgreens such as radish, Super Booster, broccoli, etc.
Notes
Serve over a bed of basmati rice, or with naan, whole grain bread, or tortilla chips. This stores well in the fridge for 3-5 days. Add a handful of fresh microgreens after heating leftovers. This is a great recipe to use older microgreens that have reached the ‘baby green’ stage- they are still ultra nutritious!
