As colder weather from the fall and winter roll in, we tend to find ourselves ordering in a lot more. All those warm dishes you avoid come summertime taste delectable cozied up by the fire, watching a movie. Curry is our go-to personally. Coincidentally, we’ve been looking forward to a savory recipe from our incredibly talented, favorite nutritionists, and we’ve finally got one that perfectly matches our needs. Keep reading below to find out make the most delicious gluten-free, dairy-free, chickpea zucchini curry. Jacqueline Alwill is an accredited nutritionist, author and mum. Join Jacqueline and nutritionist/herbalist, Brittany Darling in their upcoming workshop in Sydney on Post Natal Nutrition on Tuesday, September 24th. Find tickets here.
Gluten Free, Vegan Chickpea Zucchini Curry
Gluten free : Dairy Free : Vegan
1 teaspoon coconut oil
1/2 small (75g) brown onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 teaspoons madras curry powder
1x 400ml tin organic light coconut milk
good pinch chili flakes or to taste
1x 400g tin chickpeas, rinsed and drained or 300g cooked
1/2 small head (120g) broccoli, cut into florets, stalks finely chopped
1/2 cup frozen peas
To serve: 1 cup cooked quinoa or brown rice, cashew nuts, Indian chutney/ kasaundi / curry kraut if handy,
In a small saucepan heat coconut oil, and add garlic and onion. Place the lid on and sauté on medium heat for 3 minutes. Now, add curry powder, chili flakes and a pinch of sea salt plus the top layer of the coconut milk (this will be more fatty in substance) and saute, stirring for 1 minute so the spice becomes fragrant. Addchickpeas, zucchini, coriander stalks, broccoli stalks and the remainder of the coconut milk tin, cover to bring to the boil then uncover and reduce heat to a simmer for 10 minutes. Add broccoli florets and peas and cook a further 3 minutes so they retain their green colour and a bit of crunch in the broccoli. Serve with quinoa or brown rice, coriander leaves, cashew nuts, chutney and extra chili if desired.