Immune boost curry
India
Prep: 10 minutes
Cook: 25 min
Difficulty: Easy
Enjoy this high-protein sweet potato and chick pea curry with kasha and purslane!
- Kasha is shelled and toasted buckwheat that is a very healthy source of protein and is known to improve heart health and reduce blood sugar
- Purslane is a common weed that should get more attention! Traditionally used in Chinese medicine it prevents diseases and maintain a healthy immune system.
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Ingredients
To delight
2
people
150
g
kasha
1
onion
2
garlic cloves
1
càs
mustard
1
càc
garam masala
1
càc
ground coriander
1
càc
turmeric powder
1
chick pea (can)
1
sweet potato
500
ml
vegetable stock
1
càc
coconut oil
100
ml
coconut milk
2
tomatoes
fresh coriander
purslane
Directions
Step 1
Cook the kasha following instructions.
Step 2
Meanwhile let’s start preparing the ingredients for the curry
- chop the onion
- finely chop the garlic
- mix with mustard and spices in a bowl
- drain the chick peas
- cut the sweet potato into dices
- prepare the broth
- cut the tomatoes into cubes
Step 3
In a pan, sauté the onion for 3 to 4mn on medium heat in the coconut oil.
Step 4
Add in the garlic-mustard-spices mix and 1tbsp of the broth, and cook for 2mn.
Step 5
Add the chick peas, the sweet potato, the broth, and simmer for 10mn on medium heat.
Step 6
Add the coconut milk and tomato purée, stir well and simmer for 5 to 10mn until you get a creamy texture. Add fresh coriander.
Step 7
Serve with kasha and purslane.
