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Chickpea Tomato Curry

Cook and Prep Time: 20 minutes


Serves: 4


You Need:


· 1 large (28oz.) can Chickpeas, rinsed & drained

· 1 large (28oz.) can Crushed Tomatoes

· 1 Serrano Pepper, chopped

· 1 Yellow Onion, diced

· 2 tbsp. Fresh Ginger, minced

· Olive Oil

· ¼ cup Cilantro, chopped

· Salt, to taste

· Black Pepper, to taste

· 1 tbsp. Ground Coriander

· 1 tbsp. Garam Masala

· 1 tbsp. Cumin

· 1 tbsp. Ground Turmeric

· 1 Lime, cut into quarters


DIRECTIONS

1. Rinse and chop the produce accordingly. Pulse serrano, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion and pulse until finely chopped.


2. In a large pan, add 3 tbsp. olive oil and set it to medium-high heat. Once hot, add the onion-garlic-ginger mixture, stirring frequently, and cooking until softened, 4-5 minutes. Add coriander, cumin, and turmeric, and cook for 2-3 minutes more.


3. Add crushed tomatoes with juices to the pan. Bring sauce to a boil, and then reduce the heat to a simmer (medium-low). Stir occasionally and cook down for about 4 minutes. Add the chickpeas and cook for 5 minutes more, and season with salt and pepper.


4. Distribute curry evenly among serving plates. Serve alongside brown rice and garnish with cilantro and lime wedge.

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