Anti Cancer chickpea & potato curry

 

Following on from my post "is your diet the bomb?" I promised to post a recipe that had at least 2 or 3 ingredients from the 'g-bombs' list.

This recipe is not only VERY easy to make, it tastes delicious too and is great the next day for left overs.  You know how you always seem to rotate a handful of recipes (or perhaps two handfuls if you are well organised)...well this is one from my handful.  This recipe has heaps of coriander (cilantro) which has amazing health benefits as well as a a spoonful of tumeric  in it which is a  great cancer and overall wellness fighter and of course this recipe contains a couple of 'g-bombs' too!
Serve this up for dinner and have the left overs for lunch the next day...you're gunna love it!

So without further a do...drum roll...here is the recipe:

1 teaspoon black peppercorns
2 large cloves garlic, peeled
1 whole coriander (cilantro) plant - washed and set aside
2 tablespoons coconut oil (melted)
1 tablespoon tumeric
half an onion chopped
2 medium size potatoes washed and diced
300g can chickpeas drained and washed
2 medium sized tomatoes washed and cubed
3/4 cup coconut milk
1/2 cup warm filtered water
1tbsp tamari (or salt reduced soy sauce)
1/2 tsp brown sugar
salt to taste

1.  Place peppercorns in a blender or mortar and pestle.  Add garlic and coriander plant.  Blend or pound to a paste.  Add coconut oil and mix well.
2.  Transfer paste and onion to a heavy bottomed pan and cook over medium heat for 2mins stiring frequently.   Stir in tumeric and cook for another minute.
3.  Add potatoes, chickpeas and tomatoes.  Stir so the potatoes are covered in the tumeric then add the coconut milk, water, tamari and sugar.  Bring to the boil and then let it simmer slowly for 15minutes until the potatoes are cooked.
4.  Season to taste and add some extra coriander to serve for a bit of fancyness!

Enjoy xxooxx