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, 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!