This recipe is a staple in my household—a simple, quick, and nutritious dish.
Ingredients:
– 1 onion, chopped
– 2 cloves garlic, sliced
– 2 tsp olive oil
– 1tsp each: paprika, ground coriander, ground cumin, curry powder
– ½ tsp each: black pepper, ginger powder, turmeric, chilli flakes
– 400g chopped tomatoes
– 200ml coconut milk
– 300g cooked chick peas
– Handful of roasted cashews
– 100g spinach
– Salt to taste
– Dash of lime
Method:
On medium heat, gently fry the onion for a few minutes, adding garlic for minute or so. Lower the heat, add the spices and cook briefly until fragrant.
Stir in chopped tomatoes, mix well with the spices. Add the salt, coconut milk, chick peas and cashews (if you prefer cashews to stay crunchy, add at the very end). Mix everything well and simmer on low heat for about 15 minutes, stirring occasionally.
Turn off the heat, fold in the spinach and squeeze some lime on top.
Serve with brown or wild rice, or any other grain you may prefer (coarse bulgur pairs well).
The combination pictured here is my preferred way of serving this dish – with wild rice, broccoli sprouts and (my kids will never forgive me for including this!) home-made sauerkraut. This recipe boasts numerous nutritional benefits: it’s satisfying with a balanced mix of macronutrients, offering a diverse array of protein sources for an optimal amino acid profile. It’s also rich in various types of dietary fibre, providing prebiotic properties, along with quality fats. Spinach contributes iron, magnesium, folic acid, and vitamins C and E. Sauerkraut introduces probiotic elements, while broccoli sprouts stand out as one of the richest sources of sulforaphane – a potent compound known for activating key enzymes that aid in liver detoxification of carcinogens.
