This recipe was created by Leena, and she thought it was so easy and delicious that it might be worth sharing with the QSY community! This dish is very allergy friendly, which makes it great for potlucks… It’s vegetarian, dairy free, gluten free, nut free, but still super delicious!
- 2 medium onions
- 2-3 Tbsp coconut oil or ghee (other butter or other vegetable oil will also do)
- ½ tsp red chili flakes (less or more depending on your spice tolerance)
- ½ tsp fennel seeds*
- ½ tsp coriander seeds*
- ½ tsp cumin seeds*
- ½ tsp cinnamon
- 1 tsp turmeric
- 4-5 cups of cooked chickpeas**
- Small can of tomato paste (156 ml)
- Regular can of full cream coconut milk (398 ml)
- Optional: add a few extra tablespoons of coconut cream if you like it extra creamy and rich! Remember coconut fat is great for your body 🙂
*My preference is to purchase whole seeds of these spices, and grind them together in a spice grinder. You can also purchase them pre-ground, but the flavor isn’t as fresh.
**Whenever possible it’s best for your digestion and your budget to soak dry legumes and pre-cook them ahead of time. You can even make a big batch and store them in jars in the freezer to save time. Pre-soaked and home cooked beans are far more digestible than the canned ones- no Bean-o necessary!
- This recipe can be made start to finish in one pot, or you can sauté the onions and spices in a pan, and then transfer them along with all other ingredients into a crockpot and slow cook it on low for 3-5 hours to really let the flavors meld.
- Start by dicing both onions.
- Melt the oil, ghee or butter in a heavy bottomed pot on medium heat and add diced onions.
- Meanwhile, grind and prepare your spices.
- Add spices to the onions and continue to sauté until the onions become somewhat translucent.
- Add all remaining ingredients to the pot and bring to a slow simmer.
- You can serve it once it’s hot if you’re in a hurry, or leave it to simmer on low heat, or slow cook it to allow more time for the flavors to meld and become more richer.
- I like to serve this curry over brown rice with a side of sliced cucumber and cilantro.
Hope you enjoy. Let us know how it goes!
Leena Miller Cressman is the director of Queen Street Yoga. Right now she’s in love with practicing the Tensegrity Repair Series, handstands and doing gentle twists over her bolster. You’ll also find her cruising around on her rusty but trusty bike, and tending to her community garden plot full of arugula, kale, and basil.