Protein is such an important macronutrient required for a healthy, happy and boosted mood. However, you can also get great sources of protein from non-meat sources such as chickpeas! This meat-free dish is still rich in protein, contains a great source of complex carbohydrates and is rich in all those healthy fats our brains just love! If you want to have a meat-free dinner once a week, this is a great option. Just make sure to make extra because this dish is even better the next day.
The two main components of this dish have many Mood Boosting benefits:
Chickpeas: They contain both tryptophan and complex carbohydrates, which are both important for lowering stress levels and boosting your mood. They are also a wonderful source of folate and magnesium, both important mood boosting nutrients.
Sweet Potato: A complex carbohydrate that gives your body a slow burning release of energy to stabilise your blood sugar levels. Sweet potatoes are rich in antioxidants such as beta-carotene, vitamin C, and anthocyanins, which help protect brain cells from oxidative stress and inflammation.
Mood Boosting Sweet Potato & Chickpea Coconut Curry
Serves 4 | 30mins
Serves 4 | 30mins
1 tbsp coconut oil
1 brown onion
2-3 garlic cloves
1 knob of ginger
1 knob if butter or ghee
2 tins chickpeas
2 large sweet potato, diced
2 tsp curry powder
1 tsp turmeric powder
2 tsp garam masala
1 tsp chilli powder
1/2 tsp cumin
1 1/2 tins coconut milk
1 tin peeled tomatoes
1/2 tin polpa (or just 1 tbsp tomato paste)
Chopped coriander leaves (optional)
Salt and black pepper
1 brown onion
2-3 garlic cloves
1 knob of ginger
1 knob if butter or ghee
2 tins chickpeas
2 large sweet potato, diced
2 tsp curry powder
1 tsp turmeric powder
2 tsp garam masala
1 tsp chilli powder
1/2 tsp cumin
1 1/2 tins coconut milk
1 tin peeled tomatoes
1/2 tin polpa (or just 1 tbsp tomato paste)
Chopped coriander leaves (optional)
Salt and black pepper
Method:
In a saucepan over medium heat add the coconut oil and fry off the onion until translucent. Add in the garlic and ginger stirring for 1-2 minutes until fragrant. Stir through all the spices.
Add the knob of butter and once it has melted add all remaining ingredients minus the coriander leaves. Simmer gently for 20-30minutes.
Please note that depending on how small/large you chop your sweet potato, it will require a varied cooking time. My tip is to check it and keep an eye on it after the 15-20minute mark. You want to take it off the heat once the sweet potato is just cooked and tender. Overcooking will result in a mushy curry.
Best served with a serving of brown rice and garnished with coriander leaves. Enjoy!