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
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
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.
2 cups basmati rice
½ bunch flat leaf parsley – finely shredded
zest of 1 medium lemon
good pinch salt
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.
500g Greek yoghurt
1 long cucumber – finely diced
10-12 mint leaves – finely shredded
Place all ingredients into a medium bowl.
Cover and refrigerate until ready to serve.
- 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,
“If your household is anything like mine, afternoons and evenings can be chaotic with after school sports, homework and extra curricular activities. At the end of a long day the last thing I feel like doing is cooking, yet I know my family need to be fed!”
Collette White | Cut out the Crap Slow Cooking
“As a Mum of four, I understand what it is like to juggle fulltime work and being a fulltime Mum, whilst wanting to provide a healthy and tasty lunch box for my children that is not going to get sent home without being eaten or have me slaving in the kitchen for hours.”
Collette White | Cut out the Crap Lunch Box Solutions