Chickpea Curry – Fire Up Those Taste Buds!
Chickpea Curry
This scrumptious little dish is quite simply, sublime (if you like curry that is). My whole family loves this meal and if you like it ‘hot’, then add some chili or cayenne pepper in towards the end.
YOU NEED
- 3 medium-washed and brushed white potato
- 400g tin organic chickpeas
- 200g chopped tomatoes
- 200g coconut cream Half brown onion
- 2-3 cloves of garlic
- 1.5 cups of kale
- 2 tsp ground cumin
- 2 tsp turmeric
Pinch black pepper or cayenne pepper
** Optional essential oils (ensure they are food grade – I use DoTerra – or fresh/ground spices & herbs)
- 1 drop/1 tsp ginger • 1 drop cilantro/handful fresh coriander • 1 drop/fresh lemongrass • brown rice •
- 2 Tbsp chia seeds
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Fry off diced potato in 2 T of coconut oil till starting to soften, add onion and garlic, and stir. Add dry spices (cumin and turmeric and others if not using essential oils) and cook till aromatic. Add chickpeas, stir, add tomatoes and coconut cream and leave to simmer until potatoes are desired consistency. Add kale and cook till slightly wilted. Add salt and pepper to taste (chili or cayenne if you enjoy more heat). Serve with fresh coriander. Cook rice as per packet instructions. Add chia seeds once the water has evaporated.
** If using essential oils, remove from heat and add at the very end of cooking.
About Natalie Playsted
Wife & mum of three beautiful souls. I love to share simple, nutritious, balanced, vegan food inspiration along with all that I have learned & implemented into my lifestyle over the past nine years in regards to health, wellbeing, motherhood, nutrition, and environment. ‘Nourished Living – with Natty’ has been created on the foundation of living as naturally and holistically as possible.
I can help you find your starting point and support your journey from the start to the rest of your life. When I’m not writing for VPP, you can find me at Natalie Playsted.
