Chickpea & Tomato Curry
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
Steam carrot and cauliflower until just tender (about 8 minutes).
Dry roast cashews in a saucepan until they start to brown. Remove from heat and set aside to cool.
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.
Add the chilli, coriander, turmeric, and cumin powder and stir to coat vegetables.
Add the canned tomatoes and coconut milk and reduce to low heat and simmer, stirring occasionally
After 5 minutes add the chickpeas, steamed carrots and cauliflower.
Simmer for an additional 15 minutes on low heat.
Before serving add the fresh coriander and cashew nuts.
Serve with brown rice or basmati rice.