Recipe: Chickpea Coconut Curry

🥘 You really can’t go wrong with this recipe, which makes a tasty comfort food meal in just a few short minutes.

Get creative! Mix up the veggies (try it with cauliflower, or add some sliced carrots), and even add some shredded chicken if you want.

Makes 3 servings.

Ingredients:

• 1 Tbsp olive oil

• 1 large head of broccoli, cut into bite-sized florets

• ½ small yellow onion, minced

• 1 13.5 oz (382 g) can coconut milk

• 2 Tbsp red curry paste

• 1 15 oz (425 g) can chickpeas, rinsed and drained

Directions:

1. Heat olive oil in a large skillet over medium-high heat. Add the broccoli and onion and saute for 5 minutes. Add the coconut milk and let simmer for another 5-7 minutes, until the broccoli begins to soften.

2. Whisk in the curry paste until it is blended into the coconut milk and then add the chickpeas. Continue to cook until the coconut milk reduces and the chickpeas are heated through. Serve and enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by ninafirsova 

Recipe: Salmon Curry Burgers

Can you say YUM? 

The spicy salmon burger recipe I have for you today is a delicious alternative to ground beef or turkey burgers – and it’s loaded with healthy omega-3 fatty acids.

The best part? These burgers are meal-prep friendly!

Not only do they keep for 2-3 days in the fridge, they also freeze well if you want to make more for later. 

You can serve these delicious burgers with a side salad for a light meal, or for a heartier dinner, you can include some quinoa or sweet potato. So good!

TIP: If you don’t love spicy curry, try yellow curry paste. It’s a milder option but no less flavorful!

Makes 4 servings.

Ingredients:

• 20 oz (550 g) boneless, skinless salmon, cut into chunks.

• 2 tbsp Thai red curry paste

• 1 inch (2.5 cm) piece fresh root ginger, grated

• 1 tsp coconut aminos

• ½ bunch coriander, chopped

• 2 tsp olive oil

Directions:

1. Place the salmon, curry paste, ginger root, coconut aminos, and coriander in a food processor. Pulse until roughly minced. Remove the mixture from the food processor and form into 4 burgers – the mixture will be slightly wet. Place the burgers on a plate and put them in the refrigerator for 15-20 minutes to firm up.

2. Heat the oil over medium heat in a nonstick skillet. Fry the burgers for 4-5 minutes on each side. They will be crisp and cooked through when done.

So delicious!

Let me know if you try this recipe!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by ninafirsova

Recipe: Fast & Easy Sweet Potato Curry

🔥This makes a meal in a hurry!

Feel free to use either red or green curry paste – you can find it in most grocery stores.

Makes 3 servings.

Ingredients:

• ½ Tbsp avocado oil

• 1 large yellow onion, chopped

• 1 Tbsp minced fresh ginger

• ¼ cup curry paste

• 1 medium-large sweet potato, peeled & chopped into bite-size chunks

• 1 x 15 oz (450 g) can chickpeas, drained and rinsed

• 1 x 13.5 oz (380 g) can of coconut milk

• optional: fresh lime juice

Directions:

1. Heat the oil in a large nonstick skillet, over medium-high heat. Add the onion and cook, stirring frequently, for about 5 minutes. Add the ginger and continue to cook, stirring, for another 1-2 minutes. Stir in the curry paste and saute for another 1-2 minutes.

2. Add the sweet potatoes, chickpeas, and coconut milk. Stir gently to combine. Bring to a simmer and reduce heat slightly. Allow to simmer for 15 minutes, keeping an eye on the sauce to make sure it doesn’t become too dry. Add more water (about 3-4 Tbsp at a time) if necessary. Continue to cook until the sweet potatoes are fork-tender.

3. Remove from the heat, and if using the lime juice, drizzle over the top. Serve over cooked quinoa and enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by OlgaMiltsova from Getty Images 

Recipe: Curried Sweet Potato

This healthy recipe will make your sweet potatoes taste like an exotic treat. We’ve simplified the ingredients so this not only works for holiday gatherings… but also for everyday meals.

Makes 4 servings.

Ingredients:

• 4 medium sweet potatoes

• ½ cup (120 ml) unsweetened creamy oat milk 

• ½ tsp curry powder

• 4 thin 2” (5 cm) slices of peeled fresh ginger

• Freshly ground sea salt

• 1 lime, juiced

• Toasted cashews for garnish (optional)

• Handful chopped cilantro for garnish (optional)

Directions:

1. Preheat your oven to 400°F / 200°C. Wrap the sweet potatoes individually in foil and bake until soft, about 1 hour. Carefully remove from the oven and allow to cool slightly.

2. Combine the oat milk, curry powder, and ginger in a small saucepan. Bring to a boil then reduce the heat and let simmer uncovered for about 5 minutes. Remove the ginger from the pan and discard.

3. In a high-speed blender or food processor, drain the juices from the sweet potatoe packets. Scrape the sweet potatoes out of their skin and add the flesh to the food processor. Add the oat milk mixture along with salt to taste (about 1/2  tsp) and puree until the potatoes are smooth.

4. Pour the sweet potatoes into a serving bowl and squeeze lime juice over the top. Top with the optional cashew and cilantro garnish.

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by margouillatphotos from Getty Images 

Recipe: Slow Cooker Chicken Curry

This recipe does not fall into the “quick” category but it definitely is easy and you’ll love the aroma as your slow cooker does its magic.

Serves 4.

Ingredients:

• ½ cup (120 ml) coconut milk

• ½ cup (120 ml) low-sodium chicken stock

• 14.5 oz (400 g) can chopped fire-roasted tomatoes

• 4 Tbsp mild curry paste

• 2 Tbsp chopped fresh ginger

• 2 large sweet potatoes, peeled and diced

• 1 yellow onion, chopped

• 2 red bell peppers, chopped

• 1 lb (450 g) skinless chicken thighs

• 1 14 oz (400 g) can chickpeas

• Optional: 1 cup (200 g) cooked brown rice

Directions:

1. Pour coconut milk, stock, tomatoes, and curry paste into a slow cooker and mix together well.

2. Add the ginger, sweet potatoes, onions, peppers, and chicken thighs. Make sure the chicken is fully submerged.

3. Set the slow cooker on low and cook for 2 - 3 hours and then add the chickpeas.

4. Cook for another 2 - 3 hours, until the chicken and potatoes are tender.

5. Serve as-is or over cooked rice.

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by SGAFotoStudio from Getty Images