This is a lovely fragrant dish and the flavours remind me of something you'd find in one of India's back street Dhabas. It is a dryer style curry but not dry. The oil added at the end moistens it a little and the yoghurt brings all the flavours together. You could mix this up by trying different vegetables, however this combination makes the dish vibrant and colourful. It is yummiest when using home cooked chickpeas rather than tinned, but if you are lacking the time to prepare them you could cheat and use tinned. I think this is great served as a main dish, but you could also serve it in combination with another curry for a dinner party or perhaps make a fresh Raita to go with!?
2 tablespoons coconut oil
1 tablespoons coriander seeds
1 tablespoons cumin seeds
4 teaspoons ground cumin
2 teaspoons ground tumeric
1 large red onion, thinly sliced
1 red capsicum
1 small head of broccoli cut into florets
2 cups cooked chickpeas (if using tinned don't forget to strain them!)
punnet of cherry tomatoes chopped
squeeze of fresh lime
drizzle of extra virgin olive oil
Salt and pepper to taste
Natural yoghurt to serve
Heat a large fry pan on high heat, add the coconut oil and when hot add in the coriander and cumin seeds. Watch them closely and be careful not to burn them, they should start to pop and release there flavours. Just before they start to burn (!) add in the red onion, turn the heat down to medium and saute until soft and golden. Add in the ground spices and stir for a few minutes until fragrant. Add in the red capsicum, broccoli and chickpeas and a pinch of salt, stir to combine and cook on medium heat for about 5 minutes until the veggies are lightly cooked. remove from heat. You can either transfer this dish to another bowel for serving or keep in the pan. Add cherry tomatoes, a good squeeze of fresh lime and a drizzle of extra virgin olive oil, mix through and serve with a dollop of natural yoghurt.
Enjoy! xx
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