200ml coconut milk (about half a can, adjust depending on your preferences)
Coconut oil for frying (extra virgin, cold pressed, unrefined, organic if possible)
Whole cumin seeds
I often make slightly different versions of this curry, depending on where in my cycle I am. This one’s a general recipe, including most ingredients, but you could easily leave out the carrot, eggplant and capsicum for example if you’re in your luteal phase or don’t like any of those veggies too much. Or leave out the cauliflower and sweet potato for a curry that’s just right for your ovulatory phase.
None of those ingredients is bad for you at any point in your cycle though, so often I just prepare it depending on what I feel like, with the majority of the veggies being ideal for my phase.
Prepare the chickpeas (if you’re using dry ones) as it says on the pack. You probably want to let them soak overnight before boiling them.
Start by washing and chopping everything up into small pieces. Then pour some coconut oil in a big frying pan or wok, turn on high heat and season with all the spices - adjust them depending on your taste, e.g. how spicy you like your curry to be. Once the oil/spice mixture has heated up add the onion and garlic and saute for a couple minutes (turning down the heat a bit so it doesn’t burn), before adding the sweet potato and cauliflower. Fry for about 10 minutes, while regularly stirring. Then add the other veggies and chickpeas, fry and stir again for about 5 minutes. Once it’s all heated up and the veggies are starting to soften, add about 100ml of coconut milk (you can always add more later if you like) and stir again. Then cover the frying pan/wok (I use another frying pan to do that), and turn down the heat. Let it sit and simmer for at least 30 minutes. Regularly check on the curry to see when all the veggies are cooked properly, and add more spices if you like. It shouldn’t take more than an hour for the curry to cook and soak up the flavour.
I usually have mine with brown rice (especially if I’m in my luteal phase), and sometimes get naan or pitta bread to go with it.
As I mentioned above, I’m usually quite flexible with my recipes. I like to keep them simple and easy to adjust, depending on what I feel like. I’m hoping you can take this basic recipe and turn it into your own, adding some spices, leaving some out, and feel confident enough to play around with it.
I’m always keen to hear how you go if you end up making this recipe. Let me know and share a picture or two, either via email, leave a comment below, or on Instagram.