When you think of foods high in vitamin C what’s the first food you think of? An orange probably right? But did you know that there are a multitude of foods that contain a comparable amount of vitamin C to oranges? Foods such as red bell peppers, sweet potato, broccoli and even kiwi are also rich in vitamin C. It’s important to eat a variety of foods containing vitamin C because these foods also contribute other nutrients that keep our bodies healthy.

This week we’re making chickpea & sweet potato curry.

Here’s the recipe:

This curry aromatic with spices, super easy to make and ready to eat in less than an hour, requires only 1 pot (less dishes – score!), but also incorporates sweet potatoes and tomatoes, both of which are sources of vitamin C.

Here’s the recipe:

Ingredients

  • 2 cans salt-free diced tomatoes
  • 2 cups vegetable broth
  • 1 can salt-free chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • ½ medium onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, diced
  • 1 large sweet potato, diced
  • 1 cup brown rice, rinsed
  • 2 tbsp garam masala
  • 1 tbsp curry powder
  • ¼ cup cilantro, chopped
  • salt to taste

Directions

  1. In a large pot, over medium heat, heat the olive oil and sauté the onions and garlic until translucent (~3-5 minutes).
  2. Add the sweet potato, carrots, and spices and sauté until fragrant (~3 minutes).
  3. Turn down the heat and add the vegetable broth, diced tomatoes, and chickpeas into the pot.
  4. Bring the curry to a boil then add the brown rice and reduce the heat to a simmer.
  5. Cook with the lid on for 30 minutes, or until the rice is cooked.
  6. After rice is cooked, add more vegetable broth or water if the curry is too thick, and the cilantro. Cook until the cilantro is wilted.
  7. Adjust the seasonings to your preference then remove from heat and serve.

This curry is a great meal-prep recipe and freezes well.

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