We have used chickpeas and cauliflower as the main ingredients… you could try kidney beans and eggplant, or lentils and sweet potato…
This recipe calls for ‘preserved lemon’. If you don’t have these on hand… you can substitute with the zest of one lemon (or orange is good too!!). With lemons coming up to end of season… it’s a great time to start preserving to ensure you can enjoy lemons throughout the warmer months! I’ll post a ‘how to preserve lemons’ recipe soon too xx
Into a large pot saute:
1 Tbsp Ghee (or coconut oil)
1 large Onion, sliced into thin wedges
Mix in all the spices to coat the onion:
- 1 tspn Cumin Seeds
- 1 Cinnamon Stick (or 1 tspn powder)
- 1 tspn Ground Coriander
- 2 Cardamon Pods
- 1 Tbsp fresh grated Ginger
- 1 Tbsp fresh grated Turmeric (or 1 tspn dried)
- 1/2 tsp Smoked Paprika
- 1/2 tsp Mild Chilli powder (or more if you like it hot!)
- A few grinds of Black Pepper
Stir in
- 2 Tbsp Tomato Paste
- 1 can Diced Tomatoes
- 2 cans Chickpeas
- 2 cups of Cauliflower florets (about 300g)
- The rind of half a preserved lemon (pith removed) finely diced (or zest of one lemon/or orange and 1/4 tsp salt)
- 1 cup of water
Simmer on low for 40 minutes and it’s ready to eat!
Serve as is, or on a bed of quinoa, rice, cous cous or barley.
Sprinkle on some feta.
Add some steamed greens on the side.
EAT!!
Double the mix and freeze a few portions for a ready made lunch or dinner.
Had this for Dinner last night… Loved the flavours. Will be a recurring feature in our house. Thanks N-E
Great…thanks Merry! As I have just preserved a batch of lemons, I will pop a jar into your next order! I highly recommend letting this curry sit in the fridge for a day or two and the flavours will get better and better 🙂 x