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Vegetable Chickpea Curry or Soup

Perfect for boosting winter immunity!

Loaded with seasonal vegetables, convenient canned chickpeas and jazzed up with warming anti-inflammatory spices, this curry or soup is perfect for a quick and immune boosting meal. I made this as a curry and then diluted it with chicken stock to whizz up for a quick soup. 

Ingredients

2 Tbsp ricebran oil

1 Tbsp brown mustard seeds

1 onion finely diced or leek sliced

2 cloves garlic crushed

2 Tbsp grated ginger

2 tsp ground turmeric

2 tsp ground cumin

2 tsp ground coriander

1 tsp iodised salt

2 carrots chopped

2-3 cups chopped cauliflower, brocolli or cabbage

2 cans chopped tomatoes (I used homemade tomato soup)

1-2 cans chickpeas

1 can coconut cream

Method

In a frying pan heat oil and mustard seeds until they start popping. Add onion, garlic, ginger and saute for 5 mins until soft. 

Add spices and stir well.

Add vegetables and cook for a few minutes.

Add tomatoes, chickpeas and coconut cream. 

Serve on rice, couscous or whizz up with extra chicken or vegetable stock for a hearty soup.

COOKING CLASSES

COOKING CLASSES

CORPORATE WELLNESS

CORPORATE WELLNESS

YOUNG ATHLETES

YOUNG ATHLETES