Everyone knows that we love One Pot Wonders on the table here at Bilbao Yoga Retreats and Grounded & Graceful and what with turmeric being the cool superfood of the moment, I also put it on my face a lot to be honest, I thought it would be a very sensible idea to put a turmeric and chickpea curry on the staple menu.

This curry feels very special but it’s equally super easy, freezable and sharable. All my students love it when they come to stay and my teacher, Simon, visited recently and he loved it - we all had dinner downstairs together and while Ru, my husband, usually gets a bit nervous when I serve him plant based recipes - he finished the plate and agreed to seconds! This week I served it with sautéed kale because that was what Ru’s dad brought us from the farm but honestly, you can do what you want with this recipe. If you make it, will you tag me on Instagram at Kat Webster Yoga so we can keep inspiring others to be a little bit more Grounded & Graceful! xx

You will need…

2 tablespoons coconut oil

1 large onion, diced

5 cloves garlic, minced

2 inch piece of fresh ginger, grated (we didn’t have any this week and made it without!)

2 inch piece of fresh turmeric, grated (you can also use turmeric from spice pots)

2 green chile peppers, diced (remove the seeds if you don’t want it very spicy)

3/4 teaspoon ground cumin

1/2 teaspoon each of ground coriander, turmeric and cinnamon

1/4 teaspoon sea salt

1 14 ounce can of full-fat coconut milk

1 14 ounce can of diced tomatoes

1/2 cup vegetable stock

2 small sweet potatoes, peeled and sliced thinly

1 bunch broccolini, thick pieces sliced in half

10-15 red pepper slices and carrots

1/2 cup frozen peas

1 15 ounce can chickpeas

1/2 of a lime, juiced

1/2 cup cilantro, chopped

Directions

Heat the coconut oil over medium heat. Once the oil is hot, add the onion and garlic. Cook for 4-5 minutes, stirring occasionally.
Add the spices and chilli, cook for 2-3 minutes until the spices begin to dry out and are very fragrant.
Add the coconut milk, diced tomatoes, and vegetable stock. Stir to blend and cook for 4-5 minutes.
Add the sweet potatoes and cook with the pan covered for 5-6 minutes.
Next, add the vegetables and chickpeas. Cook for 3-4 minutes until the veggies begin to soften but still have a bite.
Add lime juice, cilantro, Stir to combine and taste for seasonings. Remove curry from heat.