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