Some notes on ingredients
Coconut milk is known for its high fat content, but lighter varieties are available, and the rest of this meal has so much to offer. Tomatoes, for example, are known for retaining their nutritional value throughout the canning process, and actually contain higher amounts of lycopene, a cancer-busting antioxidant, when cooked than when raw. Legumes and rice compliment each other, creating a whole protein that means you won't leave the table feeling hungry. And garlic, one of my favourite flavours, is not only good for your heart and blood, but it also rids your intestines of foreign bacteria and parasites. All in all, this recipe gives great value for your money.
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 1 tbsp curry paste (or curry powder to taste)
- 1/2 tsp each ground cardamom, cumin, coriander
- 1 can chickpeas, rinsed
- 1 can tomatoes, diced or whole
- 1 can coconut milk
- Sauté onion until translucent, 5 or 6 minutes. Add garlic, ginger, curry paste and spices, and cook for another 2 minutes.
- Add chickpeas and tomatoes. Simmer for 10 minutes or until slightly thickened, breaking up whole tomatoes with the back of your spoon.
- Stir in can of coconut milk.
- Serve over rice, and pair with a dark green vegetable (steamed broccoli or sautéed spinach are favourites of mine).