Everyone has their go-to meal. In my past life, a bag of Doritos and Ben&Jerry’s Cookie Dough would suffice – a definite highlight of my uni days. I wish I could excuse my bad eating habits with laziness or not knowing how to cook, but from a young age, mum made sure my brothers and I knew how to cook. I’m sure for many of you who went away to university, like me, your bad eating habits stemmed from your newfound freedom to eat whatever you wanted without accounting to anyone, except your favourite pair of tight-fitting skinny jeans.
Now that I am past the freshman-15 stage, and loving my fresh (wo)man stage, I have upped my go-to meal game to simple, yet flavourful curries. I love my curries with rice because rice is like your favourite LBD. It goes with everything and there’s always fun ways to jazz it up.
Curries are also a staple in Swahili cuisine. Over the years, both my parents have showed me how to make various curries. Not many people know about Swahili cuisine, so I thought it would be fun to share my culture with you. My latest craze, sweet potato, chickpea and lentil curry featuring coconut milk, an essential ingredient in Swahili cooking.
This sweet potato, chickpea and lentil curry is filling, looks delicious and tastes even better. It’s the perfect combination of sweet and savoury flavours. This is only the basis of the recipe, so have fun adding your favourite vegetables. Sometimes I add mushrooms, okra, kale, and/or a mix of frozen vegetables guaranteeing you all colours of the rainbow.
- 3 tbsp coconut oil
- 1 large red onion, chopped
- 3 large carrots, chopped
- 1 large sweet potato, chopped and cubed
- 1 tsp garlic paste
- 1 tsp Himalayan salt
- 1 tsp ginger paste
- 0.5 tsp cumin power
- 1 tsp turmeric powder
- 0.5 tsp black pepper
- 1 cup of coconut milk
- 2.5 cups of vegetable broth
- 1 cup red lentils
- 400g can of chickpeas
- Turn your stove onto medium-low heat, and in a medium-large pot, melt 3 tbsp of coconut oil.
- Add the chopped onion, carrots and sweet potato, and cook until the onions caramelise and carrots and potatoes begin to soften.
- Add the spices, along with the garlic and ginger paste. Stir until the spices are evenly distributed.
- Add in the vegetable broth and coconut milk.
- Cook on low for 10 minutes, then add the lentils and chickpeas.
- Continue cooking on low heat for an additional 5 minutes.
ENJOY & SHARE
Quinoa, rice or pita bread – how did you enjoy this sweet potato and lentil curry?
Don’t forget to share your results by tagging @faimfoodie on Instagram with the hashtag, #FaimFoodie!