Quick Chickpea Curry Bowl

Serves 1
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Directions

  1. 1Chop and sauté onion and pepper for the curry.
  2. 2Add curry powder, chickpeas, spices and coconut milk to the sautéed onion and pepper, then stir to combine.
  3. 3Let the curry simmer for at least 10 minutes on medium-low heat.
  4. 4Meanwhile, roughly chop cabbage and add to a saucepan with stock cubes, herbs, water, and oil.
  5. 5Bring the cabbage mixture to a boil then reduce to a simmer for 15 minutes with the lid half on.
  6. 6For tostones, peel and slice plantains into thick rounds.
  7. 7Fry plantains over medium-high heat for about 3 minutes on each side until bright yellow.
  8. 8Remove plantains from the pan and smash with a flat instrument.
  9. 9Fry plantains again until golden on each side, about 2-3 minutes each side.
  10. 10Place fried plantains on a paper towel lined plate and set aside.
  11. 11Assemble the bowl with avocado and enjoy.

Ingredients

  • 2 cans chickpeas
  • 3 tbs curry powder
  • 3 tsp dried thyme
  • 2 tsp paprika
  • 2 tsp garlic powder
  • to taste Salt and pepper
  • 1 can coconut milk
  • 1 green bell pepper diced
  • 0.5 white onion diced
  • 0.5 head cabbage
  • 2 sprigs rosemary
  • 2 veggie stock cubes
  • to taste Salt and pepper
  • 5 tbs avocado oil
  • 2 cups water
  • 2 green plantains
  • avocado

Equipment

saucepanflat instrumentpaper towel lined plate