ChickPea and Vegetable Curry

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, crushed
• 2tsp ginger root, finely chopped
• 1 tsp yellow mustard seeds
• 1 tsp cumin powder
• 1 tsp garam masala
• 2 tsp chilli powder or flakes
• 1/2 cauliflower, cut into florets
• 1 cup Japanese pumpkin, skin on and cut into chunks
• 1 tin chickpeas ( 400g)
• 1l good stock
• 1 can chopped tomatoes ( optional)
• 1 kaffir lime leaf (optional)
• 1 teaspoon? tamarind paste (optional)
• 1 tsp fish sauce
• Tamari to taste
• 1 tsp tumeric
• 2 tsp sesame oil
• 1/2 cup coriander leaves
• 1 cup bean sprouts
• Yoghurt to serve

Method

1. Heat the oil in a large soup pot, then add the onion and cook until soft.
2. Add the ginger, garlic and coriander stem and root.
3. Saute for another minute, then add all of the spices and cook until the start to stick on the bottom of the pot, being careful not to burn them. You may need to add a little (1 tbsp) water here.
4. Add the vegetables and saute for a minute or so until they are coasted with the spice mix.
5. Fill the pot with your stock, along with the lime leaf and tamarind if you’re using them.
6. Let the curry simmer until the vegetables are soft and the liquid has reduced and thickened. The longer the better, but allow at least 30-60minutes.
7. Add the tamari at any time throughout the cooking process, same with the fish sauce and sesame oil.
8. Add the coconut milk near the end of the cooking process – no need to boil it, just be sure it’s heated through.
9. Serve with organic brown rice, a dollop of thick yoghurt and top with coriander leaves and bean sprouts.

ChickPea and Tomato Curry

This chickpea and tomato based curry with a blend of fragrant spices is warming and healthy. Serve with a dollop of natural yoghurt, a sprig of coriander and warm naan.

Ingredients:

• 2 onions, diced
• 4 cloves of garlic, chopped
• 1/2 - 1 tsp chilli powder
• 1 tsp salt
• 1 tsp tumeric
• 1 tsp paprika
• 4 tsp ground cumin
• 4 tsp ground coriander
• 1 tsp garam masala
• 880g of chickpeas (tinned)
• 880g canned tomatoes

Preparation method

1. Add onion and garlic to hot oil and stir over a medium heat until soft.
2. Add chilli powder, salt, tumeric, paprika, cumin and coriander. Stir over heat for 1 minute.
3. Add chickpeas and undrained tomatoes.
4. Cover and simmer on low heat for 20 minutes (stir occasionally).
5. Add garam masala.
6. Cover and simmer for 10 minutes.