Batch cook this channa aloo curry for the perfect mid-week lunch

Batch cook this channa aloo curry for the perfect mid-week lunch

We’re all in search of methods to make our lives simpler and cheaper – and batch cooking needs to be the life hack to reply each prayers. This easy chickpea and potato curry recipe is reasonable, prepared in about half-hour and makes sufficient for 4 meals. That’s one dinner and three workplace lunches, sorted.

Nutrition-wise, it’s filled with plant protein and fibre, in addition to antioxidants. Chilli peppers like scotch bonnets comprise capsaicin – a compound known to be a powerful anti-inflammatory

Consuming curry powder may increase blood circulation and enhance blood vessel perform. A study of over 100,000 people discovered that those that ate a curry powder-based dish at the least twice a month had considerably decrease triglyceride (a sort of fats) ranges than those that didn’t. High ranges of the fats in your blood enhance your threat of coronary heart illness.

That makes this recipe wholesome, thrifty and scrumptious – the proper autumn mixture.

Ingredients (serves 4)

4 tbsp The Groovy Food Company Organic Virgin Coconut Oil infused with Ginger

1 giant onion, diced

2 tsp minced garlic

1 tsp floor allspice

1 tsp floor nutmeg

1 tsp cumin

1½ tsp smoked paprika

2 tsp recent or dried thyme

2-3 tbsp curry powder

280g peeled and cubed potatoes

500ml veg inventory 

2 cans of chickpeas, drained

1 scotch bonnet or habanero pepper

2 tbsp or extra chopped parsley

salt to style


Gently warmth up a big saucepan with coconut oil earlier than including the onions, garlic, thyme, cumin, allspice, smoked paprika, nutmeg and curry powder.

Stir often for about 2-3 minutes till the onions are translucent.

Add the potatoes, stir and sauté for about 2-3 extra minutes. 

Add a tablespoon of inventory if crucial to forestall the pan from sticking.

Next add the chickpeas and scotch bonnet pepper, and gently fry for an additional minute earlier than including the remaining inventory.

Bring to a delicate boil and let it simmer for 15 minutes till the sauce thickens.

To garnish, use the chopped parsley, and salt to style. 

Serve with a few flatbreads or rice.

Recipe and picture: courtesy of The Groovy Food Company

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About the Author: Adrian

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