Whole Mind Cooking: Vegan Ethiopian Curry

A quick, organic, delicious and inexpensive meal idea for people with busy schedules and good taste. Adapted from an old family recipe, this curry is full of the flavours, smells and colours of my grandmother's childhood in Addis Ababa.

1. Sauté 1 diced onion with 2 cloves minced garlic & 1 heaped tablespoon of coconut oil for 5 min on medium-low heat or until onions are translucent.

2. Add 1 tablespoon of green spice mix: parsley, salt, green peppercorns, lemon peel, sesame seed and marjoram, and cook for 1 min.

3. Add 2 tablespoons Berbere seasoning, 1 tablespoon curry powder, 2 teaspoons cinnamon, pepper and salt to taste.

4. Add one 14 oz can diced tomatoes, 1/4 cup water, 2 heaped tablespoons of tomato paste, 1 teaspoon ground coriander, 1 teaspoon cinnamon & 1 teaspoon cumin, stir and cook for 10 min on low heat. Add 1/2 teaspoon cayenne pepper for extra spice if desired.

5. Add one 15 oz can drained butter beans and 1 15 oz can drained chickpeas, stir and cook for 15 min on low heat.

6. Serve with salad and quinoa or rice. Add avocado for a creamier taste.

Bon Appetit!

Feel free to upvote, resteem, comment and find more info at https://wholemindproject.com