A delicious and hearty chickpea curry bowl featuring chickpeas cooked with spices, coconut milk, and a side of sautéed cabbage and plantains. Perfect for a quick and nutritious meal.
1: Chop and sauté onion and green bell pepper for the curry.
2: Add curry powder, chickpeas, spices, and coconut milk; stir to combine.
3: Let simmer for at least 10 minutes on medium-low heat.
4: Meanwhile, roughly chop cabbage and add to a saucepan with stock cubes, rosemary, water, and avocado oil.
5: Bring to a boil, then reduce to a simmer for 15 minutes with the lid half on.
6: For tostones, peel and slice green plantains into thick rounds.
7: Fry plantains over medium-high heat for about 3 minutes on each side until bright yellow.
8: Remove from the pan and smash with a flat instrument.
9: Fry again until golden on each side, about 2-3 minutes each side.
10: Place on paper towel lined plate and set aside.
11: Assemble the bowl with avocado and enjoy.
