Gut Friendly Curry Bowl

Ingredients

1 tablespoon (15 mL) coconut oil or olive oil

1½ teaspoons (7 mL) cumin seeds

1 yellow onion, diced

1 tablespoon (15 mL) minced fresh garlic

1 tablespoon (15 mL) minced peeled fresh ginger

1 green serrano chile pepper, seeded, if preferred, and minced

1½ teaspoons (7 mL) garam masala

1½ teaspoons (7 mL) ground coriander

½ teaspoon (2 mL) ground turmeric

¾ teaspoon (4 mL) fine-grain sea salt. plus more as needed

¼ teaspoon (1 mL) cayenne pepper (optional)

1 (28-ounce/793-g) can chickpeas, or 3 cups (75O mL) cooked chickpeas, drained and rinsed

1 cup (250 mL) dry/uncooked basmati rice, for serving.

Fresh lemon juice, for serving

Fresh cilantro, chopped, for serving

Instructions

1. In a large wok or saucepan, heat the oil over medium heat. When a drop of water sizzles upon hitting the pan, reduce the heat to medium-low and add the cumin seeds. Stir and toast the seeds for a minute or two until golden and fragrant, watching carefully to avoid burning.

2. Raise the heat to medium and stir in the onion, garlic, ginger, and serrano. Cook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt, and cayenne (if using), and cook for 2 minutes more.

3. Add the whole peeled tomatoes and their juices and break them apart with a wooden spoon (skip if using diced tomatoes). You can leave some chunks of tomato for texture.

4 Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop.

5. Serve over cooked basmati rice, if desired, and garnish with squeeze of fresh lemon juice and juice and some chopped cilantro just before serving.

Tips: To thicken the tomato gravy, place a ladle of the curry in a mini

processor and process until almost smooth. Stir this back into the currv to

thicken.

For a grain-free option, serve the chana masala atop a baked potato.