Slow Cook - Chickpea Curry

THANK YOU TO LEGENDARY RECIPE WHIZZ BETTER WITH CAKE 

(CHECK OUT HER SITE FOR MORE INCREDIBLE RECIPES!)

SERVES 8+

INGREDIENTS

For the curry

1 onion, finely chopped
4 large carrots, chopped into 1/2 inch  rounds
2 can diced tomatoes
2 can chickpeas/garbanzo beans, drained and rinsed
1 cup chicken stock (can substitute with vegetable stock if you prefer)
3 cloves garlic, minced
1/2 tsp Ginger Ninja
1 1/2 teaspoon cumin

1 1/2 teaspoon of Golden Glow
2 scps Hemp Protein

For the rice

3-4 cups of cauliflower, riced ( if you are unable to get pre-riced cauliflower it’s easy to make your own – just grate up cauliflower either using a trusty old box grater or process in your food processor for a couple of seconds. You could also sub regular rice or quinoa if you prefer)

Coconut oil/ghee or cooking fat of choice

Salt and pepper to taste

1 Tablespoon Hemp Hearts (aka Hemp Seeds)

OPTIONAL FOR SERVING

A few Tablespoons of your favourite coconut or Greek style yoghurt

Freshly chopped parsley

Wholewheat Sourdough or a few slices of your fave bread 

METHOD

For the curry

Combine all ingredients in your slow cooker and cook on low for 6-8 hours or high 4-6 hours. Or you can saute onions & garlic then simmer on the stove top for 20-30 minutes until the carrots are tender.

For the rice

1 – Place a fry pan over medium-high heat, add coconut oil (or cooking fat of choice) and  cauliflower rice and cook for 3-5 minutes, stirring occasionally (do not over-stir or it will go mushy) until cooked through.

2 – Once your rice is cooked add salt and pepper and stir in your hemp seeds. Divide between your plates/bowls

Serve your curry on a mountain of cauliflower rice with a dollop of coconut or Greek yoghurt and generous sprinkling of fresh parsley along with a few slices of your favourite bread.

Hey Presto! and Enjoy!