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.
Auteur: Ayurveda Veggie
Végétalien
Sans gluten
Types de corps appropriés
Temps de cuisson
Temps de cuisson: 45 minutes
Temps total: 45 minutes
Catégories
Lunch
Dinner
Vegan
Créations d'utilisateurs
Ingrédients
- 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
Valeur nutritive
- Calories: 300 kcal
- Protéines: 12g
- Glucides: 40g
- Graisses: 10g
- Fibres: 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.
Bienfaits ayurvédiques
Types de corps appropriés
- 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
