EASY CHICKPEA CURRY

Name: EASY CHICKPEA CURRY
Cook time: 20 min
Total time: 20 min
Cuisine: Asian, Indian
Ingredients: 2.5 cups cooked brown rice; 1 tsp oil; 1 onion diced; 3 cloves garlic minced; 2 tbsp grated ginger (or ½ tbsp ground ginger); 1 green chilli finely diced (optional, remove the seeds for less spice); 1 tbsp ground turmeric; ½ tbsp ground cumin; 1 tbsp garam masala; ½ tbsp ground coriander; ¼ tsp ground black pepper; 3 cups chickpeas; 2 x 400g diced tomatoes cans; 1 x 400g coconut milk; 1.5 cups low-sodium vegetable stock; 3 cups diced broccoli (fresh or frozen); 1 lime; ½ cup fresh coriander; Salt to taste; 5 tbsp soy yogurt (optional)

7 steps

Cook:20min

A 2-year-old journal entry inspired this series! I was super busy, burned out and struggling before my endometriosis diagnosis and eating healthy took a back seat for a little while, and you know what? That's life. It’s not linear and definitely not perfect. Sometimes as a recipe creator, it’s easy to lose sight of the fact that most of us don’t have a huge amount of time or energy to cook every day. So this is my commitment to you. I see you, I was you. If you’re looking to start eating healthier but it’s all feeling a bit overwhelming, let’s start here. Let’s take 30 minutes to make this super easy, absolutely not traditional, but delicious chickpea curry. Spices are literally the spice of life, packed with antioxidants and a great budget-friendly way to make food taste amazing, so I would recommend starting to build your spice shelf slowly. However, you can also simplify things by getting a store-bought mix.

Updated at: Thu, 17 Aug 2023 10:37:25 GMT