This curry was one of our original Whole Bowl recipes that was always a favourite of yours. It's a great meal to have ready to go in the freezer, easy to make to drop to a loved one, deeply nourishing and so delicious.

Full of gentle spices, warming ginger, silky coconut milk, plant protein and antioxidant and fibre rich veggies. We like to serve with a squeeze of lemon, on a bed of rice or quinoa with some homemade naan but it is also yummy served on its own. It's as pretty as it is delicious!

Makes 3-4 serves

Ingredients:
1 tablespoon coconut oil
1 brown onion
1 teaspoon ground coriander
1 teaspoon cumin
½ teaspoon turmeric
1 teaspoon brown mustard seed
1 teaspoon curry powder
25g fresh grated ginger, grated
3 garlic cloves
700g of peeled sweet potato, chopped
1 tin of chickpeas and / or cannellini beans, drained and rinsed
1 tin of coconut milk
2 cups vegetable stock
4-5 kale leaves, shredded
salt & pepper to taste

Method:
Dice the onion
Heat oil
Saute onion for a few minutes
Add all spices, garlic and ginger, saute for 30 seconds
Add potato, chickpeas, coconut milk and stock
Bring to the boil and simmer until potatoes are soft
Add kale for 3 minutes at the end
Season

Serve with a squeeze of lemon on rice, quinoa, naan bread or on its own!