This is one of the lunches featured on my “Work From Home” Lunch Series! Many clients of mine struggle to find lunches that are filling, satisfying, healthy, and NOT BORING. This is one of my favorites, especially in the winter months. Make a batch and have it for a few lunches during the week. You can always bulk it up by adding some quinoa, chicken, or shrimp. You can also make swaps depending on what you have — any roasted root veggie will be great and you can try chard or kale in place of spinach. This is more of a guide than an exact recipe you need to follow!
Ingredients:
1 large sweet potato, cubed and roasted
1 yellow onion, diced
3 cloves of garlic, minced
1-inch piece of ginger, minced
1 can chickpeas, drained and rinsed
3 large handfuls of spinach
3 cups chicken broth (or vegetable broth)
1 can of full fat coconut milk
1 tbsp coconut oil
1 tbsp curry powder or curry paste
Salt and pepper to taste
Lime wedges for garnish and to squeeze on top
Directions:
Add coconut oil to a pot over medium heat. Add in onion and a pinch of salt and cook (stirring occasionally) until softened (about 5-10 min)
Add in ginger and garlic and cook until fragrant (about 2-3 minutes)
Add curry powder and stir for 30 seconds before adding in the chicken broth and coconut milk.
Once hot, add in the pre-roasted sweet potatoes, chickpeas and spinach and cook until the spinach is wilted
Taste and add salt and pepper if needed before eserving
