Spring Curry

Yes, you read correctly.

I’ve decided to look at a way of making a curry that isn’t as heavy and filled with carbs, as a curry normally is. I wanted to make something light and tasteful and good enough to eat on a warm evening.

I took:
* A handful of dried chickpeas and soaked and parboiled them.
* Two fresh carrots, chopped up (three to four if they are small)
* One large sized sweet potato

I cut the veggies into nice big chunks and put them in some fresh water with the chickpeas.

I then added:
* A table spoon of my favourite curry powder
* A teaspoon of paprika
* A pinch of salt

I let the water warm up and left the veggies to simmer until they were as cooked as I like them to be. I say this because some people like their veggies with a bit of a crisp bite and some people love the soft ‘melt in your mouth’ feel. Honestly, I’m both, it depends on my mood but seeing as today is Spring day, I opted for the crunch!

When the veggies are ready, I take them out of the water and leave them to cool to room temperature.

I then top my veggies with:
* A tablespoon of mixed seeds, usually linseed, sunflower seed and pumpkin seeds.
* Half an avocado cut into slices
* If you like your curries to have a bite, you can add freshly chopped chillies.

And that is my Spring curry. Enjoy!

*The above recipe makes two portions.