A spicy vegetarian dish that is both quick and delicious
- 2 tbsp (30 mL) canola oil
- 1 tsp (5 mL) cumin seeds
- 1 small onion, finely chopped
- 1 tbsp (15 mL) grated fresh ginger
- 1 tsp (5 mL) curry powder
- 2 tsp (10 mL) garam masala
- 1 can (28 fl oz/796 mL) diced tomatoes, no salt added
- 2 cans (19 fl oz/540 mL) chickpeas, drained and well rinsed
- 2 tbsp (30 mL) lemon juice
- ¼ cup (60 mL) coarsely chopped fresh cilantro (for garnish)
- In saucepan, heat canola oil over medium heat and sauté cumin seeds for about 1 minute.
- Add onion, ginger, curry powder and garam masala, and cook for 3 minutes, stirring constantly.
- Add tomatoes, chickpeas and lemon juice.
- Using spatula, scrape bottom of pan to get all cooking juices. Cover and cook for 10 minutes.
- Serve hot with basmati rice, naan bread or dosa and a side salad. Garnish with cilantro.
Make it even spicier by adding red pepper flakes.
Recipe courtesy of canolainfo.org, featured in the Canadian Diabetes Association's 2014 Healthy Living Calendar
Quinoa, black bean & mango salad
Quinoa is a nutritious grain and is a source of fibre that makes a fantastic base for a salad.See recipe About Quinoa, black bean & mango salad
Curried lentils & vegetables
A simple, yet richly flavoured dish. Enjoy on its own or over warm quinoa, brown rice or millet.See recipe About Curried lentils & vegetables
Root vegetable mash with coriander
This side dish is a great alternative to your traditional side of potatoes! The spice blend makes it pleasantly hot and delicious.See recipe About Root vegetable mash with coriander