A meal that is full on taste and low in calories.
- 1 red onion, peeled and finely diced
- 1 bunch fresh cilantro, leaves picked, roots washed and all finely chopped
- 1 knob of ginger, peeled and finely chopped
- 2 tablespoons olive oil
- 1 tablespoon fennel seeds
- 1 teaspoon crushed coriander seeds
- 1 teaspoon ground coriander seeds
- 1 teaspoon ground cumin seeds
- 1 teaspoon ground turmeric
- 1 tablespoon mustard seeds
- 1/3 teaspoon ground chili flakes (if you like your curries hot, add a little more)
- 2 medium carrots, peeled and cut into 1/3-inch cubes
- 3 stalks celery, cut into 1/3-inch cubes
- 1 large head cauliflower, cut into florets
- 1 (12-ounce) can light coconut milk
- 1 (12-ounce) can crushed tomatoes
- 3 teaspoons white wine vinegar
- 1 1/2 cups water, divided
- 1 bunch chard, washed and shredded
- 1 (15-ounce) can chickpeas, well drained
- Salt and freshly ground black pepper to taste
- Steamed rice, for serving
In a heavy-bottomed saucepan, sauté the onion, cilantro roots (reserve the leaves), and ginger in olive oil over medium heat until the onions are translucent, about 2-3 minutes.
Add all the dry spices and stir until the mixture is fragrant, approximately 1-2 minutes.
Lower the heat and add the carrot, celery and cauliflower, along with the coconut milk, tomatoes, vinegar and 1 cup water.
Simmer for 20-25 minutes, until the vegetables are tender but still have a slight bite to them.
Place the chard into a medium-size saucepan along with the remaining 1/2 cup water and bring it to a boil with the lid on.
Simmer for 2 more minutes, then remove the pan from the heat and let it steam (with the lid on) for another 3 minutes.
Add the chard to the curry along with the chickpeas.
Before serving, throw in a small handful of roughly chopped cilantro leaves.
Adjust the seasoning with a little salt and pepper. Serve with steamed rice.
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