My favourite curry for a cold day!
It's warming, nutritious and cheap to make. The chickpeas are a healthy source of protein and fibre. Broccoli contains glucosinolates which are converted to cancer fighting isothiocyanates in the body. Use plenty of turmeric, it's active component curcumin has been shown to have anti oxidant and anti inflammatory properties.
Recipe for two:
I tablespoon of coconut oil
260g cooked chickpeas
1 onion finely sliced
50g sliced mushrooms
150g broccoli florets chopped
A few handfuls of fresh spinach
Chopped tomatoes
250ml Vegetable stock (I use Bouillon)
Coriander to garnish
A big spoon of natural yoghurt
Curry Paste:
Crushed garlic and ginger, 1 tspn turmeric, 1 tspn garam masala, 1 tspn tomato puree, 1 tspn coriander powder, a little olive oil.
Whizz the curry paste ingredients up in a coffee bean grinder to make the paste
Gently heat the coconut oil in the pan and lightly fry the onions, adding a little water to prevent burning.
Add the mushrooms, broccoli and the chickpeas
Add the paste and stir in
Add the vegetable stock and simmer for a few minutes before adding the chopped tomatoes
Add the spinach in at the end and garnish with coriander
