ANTI-INFLAMMATORY CHICKPEA & SWEET POTATO CURRY WITH SPINACH

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With my right middle piggy fractured, maintaining an anti-inflammatory diet has become as important as ever while my body heals over the next 2-3 months.  

Avoiding processed foods, gluten, dairy, sodium and sugar while getting adequate sleep is just part of it. Yes you want to avoid a toxic load on the body so that it can expend more energy healing and less energy detoxing, but eating the right foods like anti-inflammatory turmeric, ginger, chia seeds, and flax seeds can also accelerate healing! These same foods also have tremendous anti-cancer properties, and should ideally be consumed on a regular basis, if not daily.

So, I've turned to one of my favorite Oh She Glows recipes, an Indian-inspired chickpea and sweet potato curry, while modifying to include two of my favorite anti-inflammatory, immune-boosting, pro-digestive products - Moon Deli Golden Turmeric, and BrothRX ginger & turmeric-infused bone broth.  And luckily for you guys, I have discount codes for both! RHMOON15 will give you 15% off site-wide at Moon Deli, while RH15 will give you 15% off site-wide at BrothRX!

By avoiding meat and dairy, and giving the body foods that require minimal energy to digest, the body's resources can allocate to healing instead of racing to prevent and repair damage caused by inflammation. 

Also, this is a tried and true recipe that I make throughout the year because it's SO delicious! I hope you enjoy it as much as I do!

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 WHAT YOU'LL NEED:

- 4tsp Avocado oi

- 1T Cumin seeds (recipe okay without)

- 1 Medium onion, choppe

- 1tsp Pink Himalayan Sea Salt + a pinch

- 3 large cloves garlic, minced

- 4 teaspoons grated fresh ginger

- 2T Moondeli Golden Turmeric (RHMOON15 for 15% off site-wide!)

- 1tsp  ground coriander

- 1/4 tsp red pepper flakes, or to taste

- 1 Medium/large sweet potato, peeled and cut into 1/4- to 1/2-inch (5 mm to 1 cm) dice (about 3 cups)

- 1 14oz can chickpeas, drained and rinsed, or 1 1/2 cups (375 mL) cooked chickpeas

- 1 14oz tetra pack of diced tomatoes, with juice

- 1 14oz can light coconut milk

- 1C BrothRX ginger-turmeric bone brot (RH15 for 15% off site-wide!)

- 1 5oz package of package baby spinach

- Freshly ground black pepper

TO SERVE (all optional):

- Cooked basmati rice, quinoa, millet, or sorghum

- Chopped fresh cilantro leaves

- Unsweetened shredded or large-flake coconut

- Lime wedges 

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DIRECTIONS:

- In a large casserole, heat the oil over medium heat. The oil is hot enough when a cumin seed sizzles when tossed into the pan. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them). Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.

- Add the garlic, ginger, Moondeli Golden Turmeric, coriander, and red pepper flakes. Stir to combine and sauté for a couple of minutes, until the garlic softens.

- Add the sweet potato, chickpeas, tomatoes with their juices, coconut milk, and bone broth. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender. At this point, I always mash one-third of the mixture to thicken the sauce (using a potato masher), but this step is optional.

- Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.

- Serve garnished with cilantro and coconut. If desired, offer lime wedges for squeezing over the curry. Store the cooled curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.

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Jamie Klausner