chickpea curry

This curry is full of prebiotic ingredients, like onion, garlic and ginger. If you are looking for a dish to feed your good bugs, then this is it.

Ingredients

  • 240g chickpeas (either 1 drained can or cooked)
  • 1 red onion – finely sliced
  • 1.5 in ginger – grated or finely chopped
  • 2-5 garlic cloves (up to you how many you use, but I love lots of garlic!)
  • 4 medium size tomatoes – chopped (I used some red and yellow ones)
  • 50 g of kale or cavolo nero
  • 1 tsp of tamarind paste
  • 20 g of creamed coconut
  • 2 tsp curry powder
  • 1 tsp black mustard seeds
  • extra virgin olive oil

Method

  • gently fry garlic, ginger and black mustard seeds in 1 tsp of olive oil for 1 minute
  • add onion and cook for further 5 minutes, until they are soft
  • dissolve the creamed coconut in 150 ml of hot water
  • add chickpeas, tomatoes, kale, tamarind paste, curry powder and creamed coconut water, stir everything well, cover with the lid and leave to gently simmer for 15 minutes

Serve with brown or wild rice, or some fresh chapaties.

 

 

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