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12 Industrial Parkway, Brunswick Maine

207 844 2045


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Thai Chickpea Curry Soup

May 8, 2017


























4 Tsp Virgin Coconut Oil

1 Tbsp Cumin Seeds

1 Medium Onion Chopped

3/4 - 1 Tsp Sea Salt

3 Large Cloves Garlic Minced

4 Tsp Grated Fresh Ginger

1 Tsp Ground Turmeric

1 Tsp Coriander

1/4 Tsp Red Pepper Flakes (or to taste)

1 Medium to Large Sweet Potato peeled and cubed to equal 3 cups

1 14oz can Chickpeas drained and rinsed or 1 1/2 cups Cooked Chickpeas

1 14oz can Diced Tomatoes with Juice

1 14oz can Light Coconut Milk

1 5oz Package Baby Spinach



Cooked Basmati Rice , Quinoa or Millet

Chopped Fresh Cilantro Leaves

Unsweetened shredded or large flaked coconut 

Lime Wedges



In a large saucepan, heat the oil over medium heat. The oil is hot enough when a cumin seed sizzles when tossed in the pan.

Add the cumin seeds and toast for about 1 minute until fragrant and lightly darkened in color.

Immediately stir in the onion and season with a pinch of salt, cook for 3-5 minutes.

Add the garlic, ginger, turmeric, coriander and red pepper flakes. Stir to combine and saute for a couple of minutes, until garlic softens.

Add the sweet potato, chickpeas, tomatoes with their juices and coconut milk. Stir to combine, cover and simmer over medium heat for 20-30 minutes until the potatoes are fork tender. At this point mash 1/3 of the mixture to thicken the sauce.

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


Serve on grains or as a soup. Garnish if desired.

* Makes one full crock-pot



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