Monday 21 January 2019

Tahini Curry

tahini curry

This simple curry is easy to make, with predominately store cupboard ingredients, yet tastes full of flavour. I like to nickname it "hummus" curry as it features some of the same ingredients as my favourite dip. The chickpeas pack a protein punch whilst also being a rich source of fibre, to help you feel full, whilst the addition of tahini creates a wonderfully indulgent creaminess. I like to serve this with brown rice, a sprinkle of fresh coriander and a dollop of natural coconut yoghurt.

Three great health benefits: promotes healthy skin, good source of fibre, boosts immunity

Serves 5-6

1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp chilli powder
1/2 tsp cayenne pepper
2 red bell peppers, finely chopped
2 x 400g tins chickpeas, drained and rinsed
1 x 400g tin chopped tomatoes
500ml vegetable stock
1/2 cup (120ml) tahini
Sea salt and black pepper

1) Warm the olive oil in a large saucepan over a medium heat on the hob. Add the onion and lightly fry for a few minutes to soften. Next, add the garlic and lightly fry for a further minute.
2) Stir in the spices (cumin, coriander, turmeric, chilli and cayenne pepper) and then add the red peppers, followed by the chickpeas and chopped tomatoes, stirring well to combine.
3) Add the vegetable stock then stir in the tahini and season with salt & pepper. Simmer for 20 minutes, stirring occasionally, before serving.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

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