The antioxidant immune boosting power of herbs and spices should be exploited by using them in as many dishes as possible. Just adding a teaspoon of turmeric and a handful of coriander leaves to this no oil vegan take on a indian classic protein rich chickpea flour curry called Kadhi, significantly boosts the health benefits.
Vegan Besan Kadhi ( Vegan Chickpea flour curry):
In a heated large heavy bottomed saucepan, dry roast for 2 minutes one tsp each of cumin powder, coriander powder, turmeric powder, salt , add mustard seeds and roast until you hear popping. Avoid burning. Add 2-3 green roughly chopped chillies, an inch of ginger and 2-3 garlic cloves. A pinch of jaggery or brown sugar and 3 tbsp of chickpea flour (besan). After roasting for another 2-3 min, add about 59-75 ml of water so a thick paste is formed. Roast for a minute and switch off. Blend with a cup of water to a fine paste, add 500 ml of plant milk yoghurt (I like soy for this) and blend. Return to a low heat and add a couple of large handfuls of soy chunks that have been been soaked in some boiling hot water. Bring to the boil and garnish with a large handful of chopped fresh coriander leaves. Serve on a bed of brown rice, quinoa or groats and enjoy.
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Coriander in your Pumpkin Soup? 🍃🤔 The tart, lemony-tasting leaves of the coriander plant are a wonderful source of dietary fibre, manganese, iron, and magnesium. Rich in Vitamin C, Vitamin K and protein, fresh coriander also contains small amounts of calcium, phosphorous, potassium, thiamin, niacin and carotene - valuable for a huge range of health benefits. We know not everybody's a fan, though - so we'll ask you before we add it, just to be sure!