Tomato, Chickpea & Ricotta Curry PLUS two sides
by Collette White | 22 October, 2019
Good Afternoon friends & Happy Tuesday! I hope this finds you all well!
A few weeks ago my 2nd eldest daughter, Miss 15, requested to become a Pescatarian (Vegetarian plus seafood) around the same time my hubby was diagnosed with a health issue that has him not being able to eat meat (beef, lamb, pork) for 12 months – he can still eat chicken, turkey and seafood. So you’ll probably find a slight direction change for those that follow my posts of my weekly meal plan plus hopefully some new recipes (like this one) too! Miss 15 and I made this last week and it was thoroughly loved and SO easy, I couldn’t wait to share it with you. I hope you love it as much as my family!

Tomato, Chickpea & Ricotta Curry
Ingredients
1 tblspn oil of choice
4 cloves garlic – diced / crushed
1 large brown onion – finely diced
1 large red capsicum – finely diced
1 large green capsicum – finely diced
½ tblspn turmeric powder
½ tblspn coriander ground
½ tblspn cumin ground
1 tspn chilli flakes (optional)
¼ tspn black pepper
¼ tspn salt
6 large tomatoes – roughly diced
3 tins chickpeas – drained and rinsed well
½ cup passata
280g baby spinach
375g ricotta
Method
Place oil into a large saucepan and heat over a medium heat.
Add the garlic, onion and both capsicums and stir for 2-3 minutes until softened and fragrant (be careful not to burn this).
Add the turmeric, coriander, cumin, chilli (optional), salt and pepper and stir for a further minute.
Add the tomatoes, chickpeas and passata. Turn heat to high and stir for 2 minutes.
Reduce heat to low, place the lid on and simmer for 5 minutes.
Remove lid, leave heat at low, add baby spinach and stir for 1 minute.
Add the ricotta, mix gently but thoroughly until combined and warm.
Serve immediately with savoury rice and fresh yoghurt on the side.
Savoury Rice
Ingredients
2 cups basmati rice
½ bunch flat leaf parsley – finely shredded
50g butter
zest of 1 medium lemon
good pinch salt
Method
Cook rice as per packet, drain well and set aside in a large bowl.
Whilst the rice is still warm add the remaining ingredients and combine thoroughly, until the butter is melted.
Set aside to serve.
Fresh Yoghurt
Ingredients
500g Greek yoghurt
1 long cucumber – finely diced
10-12 mint leaves – finely shredded
Method
Place all ingredients into a medium bowl.
Cover and refrigerate until ready to serve.
Notes
- If you can’t have RICOTTA you can leave this out completely OR swap it for coconut cream – both of these options will be equally as delicious!
- GREEK YOGHURT can be swapped for Natural Coconut Yoghurt

Take Care of You,