Womens_HealthAustralia-February_2017

And now, the main event.

These freeze-ahead

dinners will be ready

when you are. Easy.

SERVES 6

2 medium-sized onions, peeled

and finely chopped 3 tbs canola oil

1 heaped tbs raw virgin coconut oil

1 tbs cumin seeds, whole 5 cloves

garlic, peeled and grated 1 tbs black

cumin seeds, whole 1 tbs black pepper,

crushed 1 tbs ground coriander

½ tsp chilli powder ½ tsp turmeric

1 tbs amchoor powder (mango

powder) 1 whole bay leaf ½ x 400g

can chopped tomatoes 2 x 400g can

chickpeas 1 bunch coriander (with

roots), finely chopped, reserving the

leaves 1 tbs grated coconut 1 tbs

natural yoghurt

1 Finely chop the onions. Cook in the

canola oil and raw coconut oil until

softened for about 15 mins.

2 Add cumin seeds, garlic, black cumin,

crushed black pepper, ground coriander,

chilli powder, turmeric, amchoor powder

and bay leaf. Then add half a can of

chopped tomatoes and cook for 5 mins.

3 Drain and wash the pre-cooked

chickpeas, then cook for around 30 mins

on a low heat. Add a little water if needed.

4 Add the chopped coriander leaves,

along with the grated coconut. Serve

with a spoonful of natural yoghurt.

PER SERVE: 1130KJ, SAT FAT 3.3G, SUGAR 5.1G

FEBRUARY 2017 womenshealth.com.au 133

Food

Hub

QUICK TIP
Amchoor is a sour spice made from
dried green mangoes. Find it
online at herbies.com.au