Chickpea Curry

RECIPE

4 servings, GF, DF

Ingredients

• 2 tablespoons coconut oil

• 1 can chickpeas

• 1 can coconut milk (preferably with the ingredients - just coconut and water)

• 1 onion

• 3 carrots

• 200g potatoes

• 2 stalks celery

• 1 cup of spinach leaves to stir in at the end

• 1.5 tablespoons of curry powder

• 1 teaspoon salt

• 1/2 teaspoon ground ginger

• 1/8 teaspoon black pepper

• 1/8 teaspoon cayenne pepper

  Instructions

  Saute the onion in coconut oil on low - medium for a good 5-10 mins. Then add all the other ingredients and pressure cook for 5 mins - except spinach (stir this in at the end). Serve with brown rice.

  I like to double this recipe and put in the freezer.

• For another variation, blend and serve with quinoa.

• For chowder - take 2 cups of leftovers and add 3/4 cup of stock and 1 teaspoon of coriander. Simmer for 5 mins on the stove and then serve.

• For soup - take 2 cups leftovers and add 3/4 cup stock and 1 teaspoon coriander. Simmer for 5 mins on the stove and then blend and serve with coconut yoghurt.