Comfort Curry



This is my absolute favorite meal to eat (i have it about 3-4 times each week) thankfully it also happens to be great for me. With a variety of fiber and nutrient packed vegetables (depending on whats in season, and in the fridge), lots of chickpeas for increased fiber and a wide variety of flavour-filled, anti-inflammatory aromatic spices.


Its easy to make a batch in advance to stick in the fridge to warm as needed for an easy, healthy week night meal



Comfort Curry


Ingredients


1 large chopped onion

3 garlic cloves diced

2 inch piece of ginger peeled and chopped

1 green chili (optional)

2 tbs finely chopped cilantro

1 can diced tomatoes

1 tbsp tomato paste

1 can coconut milk

2 tbsp coconut oil

1 bay leaf

1/2 tsp cinnamon

1 tsp ground turmeric

2 tsp garam masala

2 tsp ground cumin

2 can chickpeas

4 cups assorted chopped vegetables (eggplant, cauliflower, peas, snap peas, sweet potato)


Directions


Heat oil in pan add onions, garlic, ginger and chillies and cook for 5 min until soft

add spices and cook for 30 seconds stirring, add tomato paste, tomatoes and 3/4 cups of water cook.

add chickpeas, vegetables and coconut milk, stir then cook until vegetables are soft (about 20 min)

top with cilantro and serve warm with rice, naan or on own



©2018 Whole Health Kitchen by Jessica McQuoid RHN