Serves 2
Ingredients
1 medium red onion, diced
1 Tbsp. coconut oil
2 Tbsp. garam masala spice
1 tsp. crushed garlic
2 cans chickpeas, rinsed and drained
½ can coconut milk
1 can chopped tomatoes
2 medium carrots, peeled and chopped into small chunks
1 medium apple, peeled, cored and chopped into small chunks
2 cups brown rice
Salt to taste
Handful of fresh coriander, for garnish
Preparation method
1. In a medium sauce pan, sauté the onions in coconut oil until soft.
2. Add the garam masala and garlic and cook for two minutes. Add water if it begins to stick.
3. Add the tomato, the carrots and the apple and cook for ten minutes until the carrots have softened.
4. Remove from the heat and pour into a blender, blending until thick but smooth.
5. Pour back into the pot and add the chickpeas and coconut milk. Let simmer for twenty minutes.
6. Prepare the brown rice per the package instructions, assuming one cup of rice per person.
7. Garnish with fresh coriander and serve with brown rice.