APPLE KISSED CURRY

We've been making this beautiful dish for years. It is inspired by the flavours in a chicken dish that I used to make. This is my plant-based Version where I've removed the oil, the chicken, and amped up the flavours to our liking. It's a balanced, nutrient-dense meal with a good mix of protein, fibre, and healthy fats and it's packed with flavour. You can serve this on brown rice or cauliflower rice for a combo of both.) It also works to serve it on greens (like I did when I was loosing weight.) I strongly recommend pairing this dish, at least partially, with some kind of grain to help soak up the liquid gold. You could also just serve it on it's own! PBwithJ

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Get out a skillet with a lid and heat that bad boy up! Prep your veggies and cook your grains.. Splash some water into the pan and toss the onions, pepper, and garlic until they start to soften. 3-5 minutes or so. Eyeball it!. While that's cooking combine the ginger root and spices and toss them in when the veggies are ready.

Step 2

Mix well to get the ginger and spices all over the veggies. Add the coconut milk, mango chutney, and lemon zest. Mix well. Stir in the chickpeas and apple. Cover and simmer for 15 minutes.. Add peas. Lower the heat and let sit, uncovered, another 5 minutes. Put that beautiful mess on top of a grain or combo of grains. Greens work too, but it can get a bit soppy. Either way, make it your own and smash it into your face! Leftovers will be good in the fridge for up to a week, freezes well for up to three months.