The Sirtfood Diet Easy Chickpea Curry Recipe is the perfect midweek maintenance dinner, from The Sirtfood Diet Recipe Book.
1 tbsp coconut oil
1 red onion, sliced
3 garlic cloves, finely chopped
2cm piece of fresh ginger, finely chopped
1–2 birds eye chillies, chopped
1 tbsp mild curry powder
1 tbsp ground cumin
2 tbsp ground turmeric
3 vine tomatoes
500ml vegetable stock
80g kale, chopped
2 x 400g tins of chickpeas, drained and rinsed
2 tbsp chopped coriander
150ml natural yoghurt
Heat a large saucepan over a medium heat. Add the coconut oil and fry the onion, garlic, ginger and chillies for for 2–3 minutes. Add the curry powder, cumin and half the turmeric and continue to cook over a low–medium heat for 1–2 minutes.
Cut each tomato into 8 wedges, making sure to keep as much of their juice as possible. Add them to the pan and cook for 1–2 minutes on a medium heat.
Add the stock, kale and chickpeas, bring to the boil and cook for 7–8 minutes over a medium heat.
While the curry is cooking, cook your buckwheat as directed on the packet, with the remaining tablespoon of turmeric stirred into the cooking water.
When the kale is tender, add the coriander and yoghurt to the curry, bring to the boil, then remove from the heat. You might like to add a little more water to loosen the sauce. Serve with the buckwheat.