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:
- 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
- In a large pot, over medium heat, heat the olive oil and sauté the onions and garlic until translucent (~3-5 minutes).
- Add the sweet potato, carrots, and spices and sauté until fragrant (~3 minutes).
- Turn down the heat and add the vegetable broth, diced tomatoes, and chickpeas into the pot.
- Bring the curry to a boil then add the brown rice and reduce the heat to a simmer.
- Cook with the lid on for 30 minutes, or until the rice is cooked.
- 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.
- Adjust the seasonings to your preference then remove from heat and serve.
This curry is a great meal-prep recipe and freezes well.