This dish was inspired by a bowl I had in Byron Bay.
Guys, this dish was good, but so good, that even Matt got food envy. Here we were, me with my vegan curry, and Matt, an intense meat lover, with his seafood platter, and he was the one with food envy. Ha! That just goes to show, this curry is no joke!
The one I had was served with buckwheat, but I wanted to change it up a bit, so this one is with a delicious chickpea flatbread, which is just perfect for scooping up delicious curry.
This bowl is deeply nourishing, bursting with flavours, and super wholesome. It has everything you could ever wish for.
Now, I’m not claiming to be a curry expert here, especially since it wasn’t till I moved to London from Brasil that I even tried my first curry, but curry needs a build-up of flavours. It needs to be balanced, and should be anything except bland, so we’re using many spices and seeds here, and it just tastes divine!
I don’t add much spiciness to mine, as Matt isn’t the best with spices (we’re working on it), so if you like it spicy I would add some chilli in with the other spices as well.
This curry keeps really well, and tastes even more amazing the next day when the flavours have spent even more time together. It’s a handy one to keep in the fridge or freezer for week-night meals.
1 medium sweet potato, chopped into bite-size chunks
2 carrots, sliced into thick half moons
1L vegetable broth or water
2 tablespoons coconut cream (optional)**
Large handful of spinach
Salt & pepper, to taste
Coconut oil, for cooking
For the Chickpea Flatbread
1 cup chickpea flour
1 cup water
1½ tablespoons macadamia oil (or olive oil, if you prefer)
1 tablespoon zaatar
Pinch of salt
Coconut oil, for cooking
Fresh coriander (cilantro)
Start by preparing your flatbread batter. In a bowl, whisk together the chickpea flour, water, olive oil, and salt, and set aside for at least 30 minutes.
While the batter rests, make the curry. In a large pot on medium-high heat, dry toast your mustard and cumin seeds for about 1 minute, tossing them frequently. When they start to become fragrant and pop (but don’t let them burn!) add your onion with 1 tablespoon coconut oil, and cook until translucent, about 5 minutes. Add your garlic along with the rest of the spices and cook for a further 5 minutes, watching carefully and stirring frequently so it doesn’t burn.
Add in your tomatoes, carrots, mung beans, sweet potatoes, and vegetable broth or water, bring to a boil, cover, and reduce to a simmer for 30 minutes, stirring occasionally.
When mung beans are tender, remove from the heat and stir in your coconut cream, if using. Stir in spinach leaves just as you are about to serve.
During the last 5 minutes of cooking the curry, heat a skillet on the stove and lightly grease with some coconut oil. Whisk your chickpea batter and pour half of the mixture onto the hot skillet and cook on medium for 5 minutes, then flip and cook on the other side for 2-3 minutes, until edges are browned. Set aside and repeat with the remaining half of the batter.
Serve the curry with the chickpea flatbread and any extra sides you like.
*Soak your dried mung beans beans overnight in water and apple cider vinegar. They expand, so if you want 2 cups soaked it equals roughly 1 cup of dry.
**I simply scoop out the creamy bit from a refrigerated can of coconut cream, without the water. You could also use creamed coconut, which is basically just the cream and is solid at room temperature.
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Hi, I'm Teffy, a qualified Nutritionist and avid foodie. This blog is all about inspiring a balanced life through delicious and wholesome foods, with not a diet in sight. Healthy eating shouldn't be hard and stressful, it should be easy and fun - Working with my clients they are constantly amazed that yes, food can taste great AND be good for you!