Name: Cooling Chickpea and Tomato Curry
Cook time: 45 min
Total time: 45 min
Yield: Not specified
Ingredients: 1 cup dried chickpeas, soaked overnight; 1 tbsp coconut oil; 1 tsp cumin seeds; 1 tsp coriander powder; 1/2 tsp turmeric powder; 1/4 tsp cayenne pepper (optional); 2 large tomatoes, chopped; 1 cup vegetable broth; Salt to taste; Fresh cilantro for garnish

Cooling Chickpea and Tomato Curry

A light and cooling curry perfect for balancing Vata-Pitta doshas. This recipe uses simple ingredients to create a flavorful and healthy dish.

Author: Ayurveda Veggie

Vegan

Gluten-Free

Suitable Body Types

Vata-Pitta

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Cooking Times

Cooking Time: 45 minutes

Total Time: 45 minutes

Ingredients

1 cup dried chickpeas, soaked overnight
1 tbsp coconut oil
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp turmeric powder
1/4 tsp cayenne pepper (optional)
2 large tomatoes, chopped
1 cup vegetable broth
Salt to taste
Fresh cilantro for garnish

Nutritional Value

Calories: 300 kcal
Protein: 12g
Carbohydrates: 40g
Fat: 10g
Fiber: 15g

Instructions

Drain and rinse the soaked chickpeas.
Heat coconut oil in a pot over medium heat. Add cumin seeds and let them splutter.
Add coriander powder, turmeric powder, and cayenne pepper (if using) and saute for 30 seconds until fragrant.
Add the chopped tomatoes and saute for 5 minutes until softened.
Add the chickpeas and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chickpeas are tender.
Season with salt to taste.
Garnish with fresh cilantro before serving.