Use whatever vegetables you have at home. Sweet potatoes or cauliflower would be great in this, as well as kale and spinach.
Serve with bread, brown rice, quinoa or rice noodles. I also like to serve it with a fresh cabbage salad.
Chickpea & Vegetable Curry
One jar/can (500 g) of crushed tomatoes
2 big carrots, peeled and chopped
1 big or 2 small bell peppers, chopped
1 zucchini, chopped
1 small apple, chopped in small pieces
2 cans of chickpeas
1 cup creamy coconut milk
1 tsp herbal salt
1/2 tsp black pepper
1/2 tsp spicy paprika powder
1 tbsp curry powder
1 tsp cumin
Pinch of cinnamon
1/2 tbsp lemon juice
1. Put all the ingredients except from the lemon juice in a saucepan. Stir thoroughly and bring to the boil. Cook on low heat with the lid on for about 25 minutes. Stir a couple of times during cooking.
2. Remove from the heat, add the lemon juice and stir again. Serve!