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Roasted Tomatoes & Chickpea Curry

my “conscious” week is coming to an end and i’m making a balance. speaking of “ending it” now, i must say that i didn’t really find it hard to stick to my conscious, detox inspired menu plan. rather, it came to me naturally and i think it’s kind of the way to go and to treat ourselves: to reduce sugar to a minimum, cut out animal produce and focus on vegs (that are kept as natural as possible) and fruits instead and plant based proteins doesn’t feel like a sacrifice at all. in fact, i feel great. really strong and healthy, and my skin is actually glowing.

doesn’t mean i’m not craving a good ol’ stinky cheese and crackers, but hey, one must always challenge oneself. this curry here is fine for a conscious week, too, as the only animal produce it includes is gee. but i kinda really like gee and think it’s an awesome product. so i’m sticking to this habit. you can cut out the bread for an extra detox friendly meal.
roasted tomatoes & chickpea curry
inspired by greg malouf’s new book “new feast”ingredients:
8 raf or merinda (winter) tomatoes
2 tsp. olive oil
salt
2 tbsp. gee or sunflower oil
1 onion, finely grated
1 tbsp. black mustard seeds
1 tbsp. yellow mustard seeds
1 tsp. fennel seeds
1 tbsp. cumin, ground
1 tsp. cilantro / coriander seeds, ground
1 tbsp. turmeric
1 medium spicy chili or peperoncino, finely chopped
3 garlic cloves, finely chopped
1 tbsp. fresh ginger, grated
1 can coconut milk (200 ml)
1 can tomatoes (200 ml)
1 large can chickpeas, drained
1 handful parsley, finely chopped
2 tbsp. curry leaves, fresh or dried
salt, chili powder
some vegetable broth, optional
1/2 lime, juice
cilantro / coriander, finely chopped, for garnish
rice or bread to serve

directions:
first, start by roasted tomatoes. preheat the oven to 200 c / 400 f. brush the tomatoes – with the stalk on – with the olive oil and sprinkle with salt. place them in an ovenproof pan an roast for 20 to 30 minutes, until the skin shows cracks. put aside.

in the meantime, make the curry: melt the gee in a pan, add the onion and sweat for a while, then add the spices: mustard seeds, fennel, cumin, cilantro/coriander seeds, turmeric. add the chile/peperoncino, garlic and ginger and fry some more. deglaze with coconut milk and canned tomatoes. add the chickpeas, parsley and curry leaves. simmer for about 15 minutes and add some vegetable broth if needed to liquefy. season with salt and some more chili powder if needed and squeeze in half a lime.

add the tomatoes back to the pan and heat through briefly. plate, sprinkle liberally with fresh cilantro/coriander and serve with bread or rice.

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