Let's travel with our taste buds and enjoy this 30-minute one-pot chickpea curry that will make you feel tropical.
Ingredients (Serve 2)
1 big tablespoon ghee, coconut oil, or olive oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds (optional)
1 green or red bell pepper
2 garlic cloves, finely chopped (optional)
1/2 cup passata
1 cup vegetable stock or bouillon
2 medium-sized potatoes, diced or 2 cups butternut squash, diced
1 1/2 cups fresh coriander leaves
Fresh or dry oregano, to taste
400g chickpeas (already cooked). Please keep the water if you cooked them or if using a can, please choose an organic option.
1 cup water (you may need a bit more)
Rock salt and pepper to taste
Lemon or lime juice, to taste
Basmati rice to serve
1 teaspoon black or yellow mustard seeds (optional)
1. Put the oil in the frying pan and let it heat up. Add the cumin and coriander seeds. When they release their aroma, cook the onion until translucent.
2. Then add the garlic cloves, the passata, the vegetable stock or bullion and the potatoes or butternut squash. You may need extra water, this is where the chickpea water will be the perfect choice.
3. Let this preparation cook for about 5 minutes and add 1 cup of fresh coriander leaves.
4. When the potatoes or butternut squash are al dente, add the chickpeas, oregano, salt and pepper. Cook for 5 more minutes and voilà.
5. You can serve with bastmati rice. As an option, cook the rice with black mustard seeds. I prefer black mustard seeds for this recipe because they offer a contrast in colours which I find attractive in this dish.
6. Serve with lemon juice and garnish with the remaining coriander leaves.
For Kapha: less rice and butternut squash would suit Kapha better.
For Pitta: avoid making it too pungent. Instead of chickpeas, you can opt for pinto beans or black beans.
For Vata: not too pungent either. Also urad dhal (black gram) is a better choice for Vatta. And please remember to sit down and take your time to enjoy this complete meal.