2 pkg (250 g each) Tilda® Pure Steamed Basmati
2 tbsp (30 mL) coconut oil
1 onion, chopped
1 tbsp (15 mL) minced fresh ginger
3 cloves garlic, minced
2 tsp (10 mL) ground turmeric
1 tsp (5 mL) each ground cumin, coriander and paprika
1 tsp (5 mL) each salt and pepper
1/4 tsp (1 mL) each ground cardamom, cinnamon and fennel
4 cups (1 L) cooked or canned chickpeas
2 tbsp (30 mL) tomato paste
1 can (400 mL) coconut milk
1 cup (250 mL) reduced-sodium vegetable broth
1/4 cup (60 mL) finely chopped fresh cilantro
2 tbsp (30 mL) lemon juice
1. Heat coconut oil in large, high-sided skillet set over medium heat; cook onion, ginger and garlic for about 5 minutes or until softened. Stir in turmeric, cumin, coriander, paprika, salt, pepper, cardamom, cinnamon and fennel; cook for 1 to 2 minutes or until fragrant.
2. Stir in chickpeas; cook for 1 to 2 minutes or until well coated. Stir in tomato paste; cook for 1 minute. Stir in coconut milk and broth; bring to boil. Reduce heat to medium-low; simmer for 20 to 30 minutes or until thickened. Stir in cilantro and lemon juice.
3. Let cool completely. Divide curry and Tilda® Ready to Heat – Pure Steamed Basmati among 4 food storage containers. Refrigerate for up to 3 days. (To serve, reheat until warmed through.)
Add cubes of tofu to curry for added protein.
Substitute tomato sauce for coconut milk if desired.