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Tomato Coconut Curry

Granted, I am biased, but I absolutely love this curry and so does my partner. The combination of chickpeas and hemp seeds ensures adequate protein and of course, serving the curry on a bed of spinach rather than a bed of rice makes this a lower carbohydrate but very high fibre, nutrient dense meal.

If we look at population studies and the incidence of cancer, diabetes, heart attacks and strokes, as fruit and vegetable consumption goes up by 20% incidence goes down by 50%. Except green vegetables, if intake of those goes up by 20%, cancer rates reduce by 80%. 80%!

Moral of the story? One of the best things you can do for your health and longevity is to pack your diet full of green vegetables. And eat this curry on spinach.

Ingredients (serves 4)

1 small cauliflower, in florets

½ Japanese pumpkin, diced

4 handfuls spinach

400g canned whole tomatoes

2 tbsp tomato paste

400g canned chickpeas, soaked with outer layer removed

400ml canned coconut milk

2 tbsp extra virgin coconut oil

8 tbsp hemp seeds

¼ cup vegetable stock

1 tbsp garam masala

1 tsp cumin

1 tsp turmeric

¼ tsp cayenne pepper

1 red onion, diced

2 cloves garlic, crushed

1 red chilli, finely chopped


Heat oil in a fry pan over moderate heat.

To the pan add the onion to brown.

Once browned, add garlic, chilli, cauliflower and pumpkin. Stir and let sit briefly.

Add spices and stir again.

Add coconut milk, tomatoes, chickpeas, vegetable stock, tomato paste and bring to the boil.

Once boiling, reduce heat and let simmer for 15 - 20 minutes or until vegetables are cooked. Note: you can let simmer for up to 30 minutes or longer if you have the time.

Once vegetables are tender divide into 4 serves and serve in a bowl on a handful of spinach and top with 2 tbsp hemp seeds.

Hint: to remove the outer layer of chickpeas empty the contents of the can into a large bowl of water. Massage the chickpeas, notice the clear outer layer that should start to separate from the chickpeas and float. Discard of the outer layers and drain the chickpeas before adding to the pan.

Option: serve with with ½ - 1 cup basmati rice if you're looking for a higher carbohydrate or post exercise meal. Please retain the spinach.

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