This Chickpea & Tomato Curry recipe is a tasty and nourishing meal. A great dish to help keep your immune system healthy.
Ingredients
1 cup cooked chickpeas
1/4 cup cashews
170mls coconut milk
1 can chopped tomatoes
1 onion chopped
1 1/2 cups cauliflower florets
1 carrot sliced
1 capsicum cut into strips
2 cloves of garlic crushed
1 zucchini sliced
1/2 tsp chilli powder or equivalent amount of paste
1 tsp coriander powder
1 tsp turmeric powder
1 tsp cumin powder
1/4 cup chopped fresh coriander
1/2 Tbsp olive or coconut oil
Method
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Steam carrot and cauliflower until just tender (about 8 minutes).
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Dry roast cashews in a saucepan until they start to brown. Remove from heat and set aside to cool.
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After vegetables are steamed, heat oil in a saucepan on medium heat, add onion and cook until translucent, next add garlic, capsicum and zucchini and sauté for 5 minutes.
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Add the chilli, coriander, turmeric, and cumin powder and stir to coat vegetables.
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Add the canned tomatoes and coconut milk and reduce to low heat and simmer, stirring occasionally
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After 5 minutes add the chickpeas, steamed carrots and cauliflower.
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Simmer for an additional 15 minutes on low heat.
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Before serving add the fresh coriander and cashew nuts.
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Serve with brown rice or basmati rice.
If you enjoyed this Chickpea & Tomato Curry, check out my collection of other healthy main meal recipes.