CHICKPEA CURRY WITH COURGETTES, SWEET POTATOES, OKRA ON A BED OF COCONUT COUSCOUS & QUINOA I EAT THE RAINBOW 🌈 BABY RECIPE WEEK #5

Greetings beautiful souls how you doing today I’m cooking one of my favourite Asian dishes and my chickpeas pack a punch full of spices and herbs that will definitely wake up your pallet. One of the reasons I love Asian food is the spices and herbs that they use to complement their vegan meals especially the sheiks who are traditionally vegan. The way I cook my chickpea curry is with an African Asian twist combining the best of both worlds muah.

CURRY INGREDIENTS
• 1 tin Organic Chickpeas or 100g Raw Dry Chickpeas (Soak raw chickpeas overnight)
• 1 ½ Organic Onions
• 150g Fresh Organic Cherry Tomatoes
• 1 Bunch of Spring Onions
• 2 Clove of Garlic
• 1 Sweet Pepper
• 1 Scotch Bonnet Pepper
• 3 grams Root Turmeric
• 3 grams Root Ginger
• 2 Teaspoons Ground Turmeric
• 2 Teaspoons Ground Gram Masala
• 1 Teaspoon Cumin
• 2 Teaspoons Pink Himalayan Sea Salt
• 150g Olive Oil or Vegetable Oil
• 2 Sweet Potatoes
• 2 Courgettes
• 9 Okra Lady Fingers
• 500g Spring Water

METHOD
• Soak all the vegetables in white vinegar for 30 minutes.

• Wash and rinse vegetables to remove all chemicals.

• Chop tomatoes we remove the seeds during the wash as the seed make the food acidic and the food will go rotten in the fridge when stored for a few days.
• Add tomatoes, garlic, spring onions, onions, root ginger, root turmeric, scotch bonnet pepper and sweet pepper in a food process or chop until fine with a knife.

• Heat your cooking pot to medium heat and gently roast your dry herbs cumin, gram masala and ground turmeric stirring them gently until you smell their aroma.

• Remove the roasted herbs and add your oil or enough oil to cover the bottom of the frying pan to fry the chopped up vegetables.

• Fry the vegetables until they are soft and golden brown and then add your roasted herbs cumin, gram masala and turmeric.

• Add the cooked chickpeas or the raw dried that have been soaked overnight to the pot with the fryed vegetables.

• Add your water, courgettes, okra and sweet potatoes at this point add pink Himalayan sea salt to taste cover the pot with a lid and bring to a gentle boil to cook medium to low heat the vegetables this could take 25mins.

• Switch off the cooker once the vegetables have cooked and most of the water has evaporated your chickpea curry is done.

COCONUT COUSCOUS & QUINOA INGREDIENTS
• 200g Couscous
• 150g Quinoa
• 200g Water
• 2 Teaspoons Pink Himalayan Sea Salt
• 2 Tablespoon Organic Coconut Oil
• 1 Tablespoon Mixed Dried Herbs

METHOD

• Wash grains couscous and Quinoa until water is clear and then drain.

• Add the water to a saucepan and heat to a boil.
• While the water is boiling add Salt.
• Put your grains in the boiling water and cover with a lid on medium to low heat for 10mins.
• Lower the heat to low after 10mins and leave for 5mins then turn of the heat on the cooker.
• Carefully open the lid as the steam is hot and now add your coconut oils fluff up the grains and stir in the coconut oil.
• Cover the pot with the lid and let it sit for a further 5 mins and then serve.

SERVES 5

Enjoy!!

Pictures source Author's.

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