Featuring...
Organic Virgin Coconut Oil infused with Ginger
Organic Oils, naturally sourced and full of groovy goodness.
Channa Aloo Curry
This delicious comforting stew is bang on for an easy veggie mid week meal.
4 tablespoons The Groovy Food Company Organic Virgin Coconut Oil infused with Ginger
2 -3 tablespoon curry powder
1 large onion diced
2 teaspoons minced garlic
1 teaspoon ground allspice
1 teaspoon ground nutmeg spice
1½ teaspoon smoked paprika
2 teaspoons fresh or dried thyme
1 teaspoon cumin spice
1 teaspoon white pepper.
2 cans of chickpeas drained
280g of peeled and cubed potatoes
500ml stock -veg or chicken
½-1 teaspoon cayenne pepper optional
1 scotch bonnet or habanero pepper
2 onions chopped
2 tablespoons or more chopped parsley
Salt to taste
- Gently heat up a large sauce-pan with coconut oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions are translucent.
- Add the potatoes, stir and sauté for about 2-3 more minutes. Add a tablespoon of stock if necessary to prevent the pan from sticking.
- Next add chickpeas, scotch bonnet pepper, and gently fry for a further minute before adding the remaining stock.
- Bring to a gentle boil and let it simmer for 15 mins until sauce thickens.
- To garnish, you chopped parsley, and salt to taste. Delicious served warm with a coconut flatbread. (see recipe)
