Sondi Bruner, the women behind the blog The Copycat Cook, is a holistic nutritionist, food blogger and freelance writer. We are so pleased to share one of her awesome recipes with you.
Recently, one-pot meals have been making a comeback in my house. When made with a variety of vegetables, legumes, herbs, spices and whole grains, they’re a deliciously simple way to get dinner on the table.
This curry was warm, soothing and flavourful, with plenty of nutritious ingredients. The chickpeas add protein and fibre, the mushrooms lend a meaty texture and flavour, while the Indian spices offer an array of anti-inflammatory and anti-oxidant nutrients.
|Vegetable Chickpea Curry|
- 1/2 an onion, chopped
- 3 cloves of garlic, chopped
- 1 medium-sized carrot, chopped
- 6 crimini mushrooms, sliced
- 1 cup chopped cauliflower
- 1-1/2 cups cooked chickpeas
- 1 cup vegetable broth
- 1/2 cup crushed or diced tomatoes
- 1 dried red chili pepper
- 1 tbsp cumin 1 tsp coriander
- 1 tsp turmeric
- 1/2 tsp curry powder
- 1/2 tsp salt
- dash of cayenne
- large handful of spinach, chopped
- large handful of kale, chopped
- Sauté the onions, garlic and chili pepper until soft. Add in the carrots, mushrooms and cauliflower and stir for a few minutes until the vegetables soften slightly.
- Add the vegetable broth, crushed tomatoes, chickpeas, salt and spices. Cook, covered, for about 10 minutes, or until vegetables are tender. Add more liquid or spices to taste.
- Toss in the spinach and kale and let them wilt. Serve.