Kumara Coconut & Quinoa Curry

Alkalising goodness

This is a personal favourite of mine. My children will eat it if not too spicy, so I will make a batch, serve theirs, then season mine and enjoy the leftovers by myself the next day. This recipe is alkalising, which is great as in todays society so many of us, due to both what we eat and toxins in our environments are more on the acidic side of the pH balance. Being more alkaline than acidic has many health benefits, illness is less likely to thrive in an alkaline environment, so I consciously try and add more alkalising ingredients into our diet on the daily.

What I also like about this recipe is that it is easy to make and the ingredients are also very easy to get hold of. It's incredibly nourishing, satisfying, and the flavours blend and work together nicely. No flavour is competing more than the other to be noticed, they are a cohesive unit that together deliver the most savouring flavour. This in my opinion is a must try!


1 can chickpeas drained

½ c dry quinoa

1 med-large kumara/sweet potato, peeled and cubed

½ onion, chopped

2-3 cloves garlic, minced

2-3 TB coconut oil

1 tsp coriander, cumin, turmeric

½ tsp cayenne pepper

1/8 tsp cardamom, ginger (or freshly grated)

1 can coconut milk


Prepare quinoa, chickpeas and kumara. In a saucepan, add chickpeas, quinoa and 300 ml of water. At the same time prepare pot to steam kumara. Heat over med heat to bring to the boil. Cover with lid and reduce heat; simmer for 15 minutes or until quinoa and chickpeas have softened. Kumara should be steaming away, until it is tender.

In a pan heat coconut oil, sauté onion and garlic until translucent. Add all of the spices and stir. Add in the chickpea, quinoa and sweet potato, and can of coconut milk. Mix well and allow to boil. Reduce heat to low, cover and simmer for 10-15 minutes stirring every few minutes, until the milk has condensed into a nice curry.


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