Servings: | Prep time: 10 min + soak time | Cooking time: 75 min
Sweet potatoes are included in the top hormone loving foods. They are rich in fiber, vitamin E (for healthy skin), vitamin C (powerful antioxidant used by the liver to detox) and are essential for healthy progesterone levels.
Sweet potatoes = hormone superfood!
Ingredients:
- 2 large sweet potatoes
- 1 cup (or can) chickpeas
- 1 onion (diced)
- 2 cloves garlic
- 2 tablespoons tomato paste
- 2 tomatoes
- 1 tablespoon cumin
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon curry powder (or more for stronger curry)
- ½ cup coconut milk
- 2 tablespoons fresh herbs (coriander, parsley)
Method:
- Pre-soak raw chickpeas overnight (if possible). Cook soaked chickpeas for 30 – 40 minutes, until soft. Alternatively if using a can of chickpeas, rinse well before use.
- Preheat oven to 180°C while chopping the sweet potato’s in half.
- Bake the sweet potato’s with a little bit of coconut oil, until tender (20-30 minutes)
- In a medium pot, add ¼ cup water and cook onions until translucent.
- Add spices to enhance the flavour.
- Then add garlic, tomato’s, tomato paste and cook until tomatoes are soft.
- Add coconut milk and chickpeas and allow to cook for another few minutes.
- Fill the cooked sweet potato’s with the curry mixture and enjoy.
- Leftover curry can be frozen and reheated as desired.
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